So, I must confess. Although I’ve made this recipe many times, I did not make what is in the photo. My 13-year-old son made them for the family. He loves pancakes. He would eat them every day if I let him.
Really, we all love pancakes.
I’ve tried many pancake recipes in my day and none really made fluffy pancakes. This recipe, due to a large amount of baking powder, yes 5 teaspoons, gets a great fluff to them. It’s that fluff that makes them conducive to blueberries.
Don’t put the blueberries in the pancake until you start to get some bubbles. As soon as you see bubbles, drop about 4 – 5 berries per pancake. Blueberries happen to be in season now but I’ve also successfully used frozen blueberries. It’s because of my husband’s love of blueberries that this became Dad’s Favorite Blueberry Pancakes recipe.
Now, my husband and youngest son love blueberries but my oldest, who I am happy to report is taking an interest in cooking, does not. He prefers chocolate chips, which also work well in this recipe. This batter would hold up to pecans too.
If you are a real blueberry lover, you can whip up my blueberry syrup to use instead of maple syrup. Now it’s blueberry overload pancakes!
- 2 cups flour
- 5 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 2 eggs
- 2 cups milk
- ⅓ cup melted Crisco
- Fresh or frozen blueberries
- Mix flour, baking powder, salt and sugar in a bowl and set aside. In a large bowl, beat eggs, add milk and mix again. Stir in melted shortening. Add flour mixture all at once and beat until perfectly smooth.
- Grease and heat a flat griddle to 325 to 350 degrees. Pour about ¼ cup batter for each pancake. Once bubbles start appearing, add a few blueberries to each pancake. When the pancake edges appear dry, flip. Bake until done. Regrease griddle after 8 to 10 pancakes.
You could substitute chocolate chips for the blueberries.