When you are newlywed, there is something about long, lazy mornings when you can both sleep in and just enjoy being together. Side-by-side in your pjs, these are the mornings for making breakfasts that take a bit more time to put together…. like blueberry pancakes, waffles or a eggs made the way you like them. No toast-to-go or scarfing down a bowl of cereal on mornings like these! Nope. It’s time for breakfast!
Or brunch… depending on what time you wake up! 😉
You can have breakfast in bed or sit cross-legged & barefoot at the table together. Read, laugh and talk about your future plans. Of course not everyday is like this… there are busy workdays for sure. But isn’t wonderful on those days when you can take time for breakfast?? Especially a big ‘ol stack of… you guessed it!….
These blueberry pancakes are not super complicated, but they do take a bit more time than the “Just add water” mix. And let me tell you…. they are totally, COMPLETELY worth it. I promise!! It took a lot of tries but I’ve got these pancakes right where I want them: DELICIOUS! I’ve locked in the recipe and it’s time to share.
These pancakes are thick & cake-y (the way I like ’em!), but you can add a bit more milk to the batter if you prefer them thinner! The blueberries are not a must but they are highly recommended and my personal favorite addition. Add chocolate chips instead if you’re in a sweet mood or go for sliced bananas or strawberries if you want another flavor. Or just leave the pancakes plain if that’s how you like them! You can always serve toppings on the side.
For me… the blueberries go inside and on top!! Cooking them in a bit of butter is a must. And finally… topping them with a drizzle of real maple syrup is the only way to go.
Oh, and by the way, even if you’ve been married for a while and there are kids in the picture, you can still have mornings like these. In fact, I would encourage you to carve out these “pancake breakfast” mornings when you have nothing scheduled to run off to. Gather at the table as a family. Or after feeding the kiddos just you two lovebirds can “sneak” back up to bed to enjoy a private breakfast together while they play or watch a show or something.
Speaking of “lazy” mornings…
I need to get one of these on my calendar STAT!
In any case… I hope you’ll throw caution to the wind and dive into a high pile of pancakes! ♥
Is anybody else suddenly starving??
Scroll down for the yummy, printable recipe!
- 4 TBSP butter, melted, plus more for cooking the pancakes
- 2 eggs
- 2 TBSP granulated sugar
- 1 cup low fat milk (I used 1%)
- 1 tsp pure vanilla extract
- 1⅓ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 12-24 ounces fresh blueberries, washed and patted dry (some of these are extras for serving!)
- Maple syrup, for serving, or syrup/ topping(s) of choice
- Heat a pancake griddle, large cast iron pan or large nonstick skillet over LOW heat (300 degrees on your griddle). You may need to turn up the heat later but for now this will work!
- Melt the 4 TBSP butter by in a small liquid measurer (for easy pouring) and nuke it in the microwave for 20-30 seconds and then 5-10 second intervals longer until it's completely melted. Put the melted butter in the fridge to let it cool slightly (5 min) while you continue.
- Add the eggs and sugar to a stand mixer or a large mixing bowl. Beat on HIGH for 5 minutes in the stand mixer or 7-8 minutes if you're using a hand mixer. (If you don't have an electric mixer you can get a little workout and beat the eggs & sugar together by hand with a whisk for 10 minutes! Hopefully you have a mixer though!) 😉
- With the mixer on the LOWEST speed, slowly drizzle in the melted butter as slowly as possible. Then very slowly drizzle in the milk, taking a full minute to add it all. You don't want to ruin all that lovely, fluffy air you just whipped into the eggs & sugar!!
- Add in the vanilla extract and mix on low until just incorporated.
- Sift together the flour, baking powder and salt into a medium bowl (or add them all to the bowl and then whisk together well).
- With the mixture on the LOWEST speed again, add the flour mixture slowly and then stop the mixer when it's just incorporated. Use a rubber spatula to scrape the bottom and sides of the bowl, gently folding the batter over itself several times to make sure it's mixed.
- Grab a stick of butter and rub it all over the surface of your preheated griddle or pan. Using a ¼ cup dry measurer, scoop the batter onto the griddle/ pan, fitting as many pancakes as you can without them touching. Pour 2-4 pancakes and then dot them with however many blueberries you desire! Press the blueberries down just slightly when you place them in the batter.
- Cook the pancakes until they're just golden brown (or to your taste). Then flip them and do the same on the other side. The second side never takes as long as the first in my experience! You may need to turn up the heat a bit here or down the heat depending on if your pancakes are cooking too quickly or if they're not browning enough. I like to cook my pancakes a bit lower and slower so they turn just golden brown and don't overcook!