On those mornings when you’re craving a warm stack of classic pancakes like you’d order at an old breakfast joint, this fluffy blueberry pancake recipe really delivers but from the comfort of your own home… what could be better?
Plus, you won’t have to feel bad or sick after chowing down – these blueberry pancakes are made of high quality ingredients that actually support the health of your body, not hurt it.
And feel free to swap out the blueberries for another berry like strawberries or blackberries, or omit them altogether. I love blueberries because they give the pancakes a subtle sweetness and when added during the cooking process, they turn into a warm saucy treat in each bite.
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Ingredients
Grass-fed Butter
Unbleached All-purpose Flour
Baking Soda
High Quality Salt
Coconut Brown Sugar
Pasture-raised Eggs
Organic Grass-fed Whole Milk
Pure Vanilla Extract
Fresh Organic Blueberries
Pure Maple Syrup
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Instructions
#1:
Melt 2 tablespoons of grass-fed butter in a pan or saucepan over low heat. Remove from heat and set aside for now.
#2:
In a large mixing bowl, combine flour, baking soda, salt, and coconut brown sugar.
#3:
In a separate bowl, beat the eggs. Add in milk and vanilla and mix well.
#4:
Add flour mixture from 1st bowl into egg/milk mixture in 2nd bowl. Mix until well combined.
#5:
Pour in melted butter into batter and stir until thoroughly combined.
#6:
Heat skillet on stove on medium heat. Add butter to skillet and distribute it evenly around the base of the pan once melted.
#7:
Using a ladle or large spoon, pour some pancake batter into your buttery skillet in the desired shape and size. Add your fresh blueberries to the pancake at this time.
#8:
When you notice bubbles throughout the surface and edges of the pancake, flip it over and immediately lower the temperature to low heat. Continue cooking for about 2-3 minutes or until the bottom side becomes golden brown.
#9:
Top with a little spread of butter, maple syrup of course, and some more fresh blueberries if you fancy it.
Enjoy & Shalom!
These blueberry pancakes are delicious on their own, or they pair fantastically with some crispy turkey bacon and a big glass of milk!
Healthier Classic Fluffy Blueberry Pancakes
Classic fluffy pancakes made from healthier ingredients and fresh blueberries cooked inside so they ooze with warming delight when eaten!
Equipment
- Skillet
- Pancake turner
- (2) Mixing Bowls
- mixing spoon
Ingredients
- 3 Tbsp Grass-fed Butter, divided 2 T for batter/ 1 T for cooking
1st Bowl
- 2 Cups Organic Unbleached All-purpose Flour
- 1 Tsp Baking Soda
- 1 Tsp High Quality Salt
- 2 Tbsp Coconut Brown Sugar
2nd Bowl
- 2 Pasture-raised Eggs, beaten
- 2 Cups Organic Grass-fed Whole Milk
- 1/2 Tsp Pure Vanilla Extract
Add-ins
- 5-10 Fresh Organic Blueberries per pancake
Toppings
- Grass-fed Butter
- Pure Maple Syrup
- Fresh Organic Blueberries
Instructions
- Melt 2 tablespoons of grass-fed butter in a pan or saucepan over low heat. Remove from heat and set aside for now.
- In a large mixing bowl, combine flour, baking soda, salt, and coconut brown sugar.
- In a separate bowl, beat the eggs. Add in milk and vanilla and mix well.
- Add flour mixture from 1st bowl into egg/milk mixture in 2nd bowl. Mix until well combined.
- Pour in melted butter into batter and stir until thoroughly combined.
- Heat skillet on stove on medium heat. Add butter to skillet and distribute it evenly around the base of the pan once melted.
- Using a ladle or large spoon, pour some pancake batter into your buttery skillet in the desired shape and size. Add your fresh blueberries to the pancake at this time.
- When you notice bubbles throughout the surface and edges of the pancake, flip it over and immediately lower the temperature to low. Continue cooking for about 2-3 minutes or until the bottom side becomes golden brown.
- Top with a little spread of butter, maple syrup of course, and some more fresh blueberries if you fancy it. Enjoy & Shalom!