Blueberry season is sadly almost over, and I’ve been buying them every chance I get. Yesterday I got these gorgeous, fat, juicy blueberries and immediately knew I was going to make blueberry pancakes this morning. There’s something about hot, fluffy pancakes dotted with gooey, juicy, sweet blueberries that is just so good, so comforting.
These whole-wheat blueberry pancakes are so good when warm, straight off the griddle, that no maple syrup, and certainly no butter, are needed.
- 2 cups white whole-wheat flour
- ½ teaspoon salt
- 1½ tablespoons fresh baking powder
- 2 large eggs
- 2 cups whole milk
- ¼ cup pure maple syrup
- 2 tablespoons melted butter
- 1 tablespoon pure vanilla extract
- Olive oil cooking spray
- 1 cup fresh blueberries
- In a large bowl, whisk together the flour, salt and baking powder.
- In a medium bowl, lightly beat the eggs. Add the milk, maple syrup, melted butter and vanilla, whisking after each addition.
- Pour the liquids onto the flour mixture. Mix with a spatula, just until combined. Don't over mix - allow batter to remain lumpy.
- Heat a nonstick double-burner griddle, or 2 large nonstick skillets, over medium heat, about 3 minutes. Lightly spray with cooking spray. Pour ¼ cup batter per pancake onto the griddle. By now the batter should have thickened, so pancakes should remain fairly contained rather than spreading out too much.
- Scatter a few blueberries on top of each pancake, gently pressing them in with a spatula.
- Cook the pancakes 2-3 minutes on the first side. When bubbles begin to appear on their surface and the edges seem a bit dry and curl away from the griddle, it's time to flip them to the other side. Cook them on the other side 2-3 more minutes, until puffed, golden-brown and set.