Divvying up holidays is not fun for anyone so to take the stress out of Father’s Day, my husband and I decided to bring our parents together for a joint celebration that lasted all weekend. Our two days together consisted of eating, drinking, and cooking. We made filet mignon on Friday, lobster rolls on Saturday and blueberry pancakes on Sunday.
My mom had bought two cartons of gorgeous, plump blueberries that were practically begging to be taken out of the refrigerator and eaten. So, when my father-in-law requested pancakes on Sunday morning, a lightbulb went off in my head. Why not add the berries to our pancakes for Father’s Day breakfast! Below is the recipe. Enjoy!
Homemade Blueberry Pancakes
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1tbsp and 1 tsp baking powder
- 1 1/2 tsp salt
- 2 eggs, beaten
- 2 cups of whole milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- fresh, washed blueberries (as many as you like!)
- In a large bowl, combine all dry ingredients. Make a well.
- Pour in eggs, milk, and oil. With a wooden spoon, fold dry ingredients into wet ingredients and mix until combined but still a little lumpy.
- Add vanilla extract and stir until combined.
- Heat lightly oiled griddle or non-stick frying pan over medium high heat.
- Use a 1/3 or 1/4 cup measuring cup to scoop batter into the pan. (This will ensure that your pancakes are all the same size.)
- Immediately add as many blueberries as you like to the pancake.
- Wait until the pancake is completely covered in bubbles, then flip to cook on the other side.
- Continue steps 6-8 until there is no more batter left.
- Serve immediately with warm New Hampshire maple syrup.