Blueberry Pancakes

Blueberry Pancakes
(Adapted from Williams Sonoma "Breakfast)
(Yield: 8-10 Pancakes)


2 cups flour
2 tbsp brown sugar
2 tsp baking powder
1.5 tsp baking soda
1/2 tsp salt
2 tbsp melted cooled unsalted butter
1 & 3/4 cups milk
2 eggs
1 pint fresh blueberries
Melted butter for the pan


1. Sift all dry ingredients together, make a well in the middle of the bowl.

2. Pour all wet ingredients into the bowl and start to whisk from the center out until all is incorporated into a lump-free batter. Stir in the blueberries.

3. Heat a non-stick pan on medium. Brush with melted butter. Pour 1/4 cup of the batter into the pan for each pancake. When the top starts to bubble, flip and bake the other side.


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