It’s June and my blueberries are coming on strong! While I love to eat them fresh off the bush, my favorite way to enjoy this antioxidant-rich superfood is in pancakes!
This recipe is my family’s only pancake recipe. (For picky eaters, the blueberries can be omitted, but who would want to do that?)
If there are extras, I separate them with parchment paper and freeze them in a gallon-sized bag. I prefer to reheat them in a toaster (the crisper option) but my kids prefer the microwave (the softer option). To save time, double the recipe and have pancakes straight from the freezer all week!
We make this recipe every week, and my son, 9, makes it now without my help.
When blueberries aren’t in season, I pop frozen ones into the batter. They have to cook a few minutes longer, but they are just as good!
- Add 1 tbsp. chia seed or flaxseed to the dry ingredients for a healthy kick.
- Substitute homemade yogurt for the buttermilk; increase milk to 1/2 cup.
- Add 1 tsp vanilla for a sweet addition
- Substitute any berry, such as blackberries or raspberries
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