Saturday Morning Blueberry Pancakes


I grew up eating blueberry pancakes on Saturdays for most of my childhood.  I would hear the clanking of the cast iron skillet, and the sound of the whisk hitting the bowl as I came down the stairs, and I knew it was the weekend, and that pancakes were happening.  The recipe for these ‘from scratch’ pancakes has been on a ragged old recipe card that was passed onto my mom from my Grandma Mary Lee, my dad’s mom, who passed when I was about 6. 



It’s treasured and sacred, and it’s a ritual I intend to carry on.  I regret not treasuring those mornings more at home.  I regret not making time to go blueberry picking at 6:00 AM in high summer.  I remember being little and having stained hands from the blueberry bushes, filling my pail with as many blueberries as my grubby cherub hands could grab.  I remember there was this one snot-nosed little boy in our blueberry picking group that would purposefully tip over our pails, or reach his dirty hands inside our carefully collected batch of blueberries and get his germs all over them.  But I also remember having these blueberries out on the table in a bowl for us to pick from, and storing the rest in the freezer that would later turn into pies, muffins, and of course, pancakes.



Blueberries are such an underrated fruit.  They’re SO simple, and small, yet pack so much sweetness and flavor.  They’re quiet, lovely, and soft.  One bite of a blueberry instantly neutralizes me and reminds me of sweet adolescent summers in Titusville.  (Oh, to be a kid again…) The blue reminds me of my mother’s kitchen. And blueberry pancakes remind me of home. 



Here is the recipe.  Simple, no frills, fool proof.  Get rid of that store bought mix, you already have all of these things in your pantry!  Just go get a carton of beautiful blueberries, (or even frozen will work in a pinch, I’ve done it!)

Saturday Morning Blueberry Pancakes

Yield: 8 medium sized pancakes


1 1/4 cups sifted all-purpose flour

3 teaspoons baking 

1 tablespoon sugar

1/2 teaspoon salt

1 beaten egg

1 cup milk (keep extra on hand, you may need it to adjust the consistency later)

2 tablespoons salad oil or vegetable oil

1 pint blueberries

1 tablespoon butter


Heat your cast iron skillet or non stick pan on high heat, set aside while you assemble the batter.

Sift together dry ingredients.  Add the wet ingredients one at a time, whisking together continuously until the mixture is smooth, but not too runny.  If the mixture is too thick, keep adding milk until it becomes more of a batter.  Fold in the blueberries.  

Your skillet should be hot.  Turn the heat down to medium, and melt 1 tablespoon of butter onto the skillet.  Pour in your batter.  When underside is nicely browned, and the top starts to bubble and puff up (about 2 minutes) , flip your pancake.  Cook on the other side for about 2 minutes.  Once you are finished, top with a beautiful maple syrup, some preserves, honey, or whatever else you fancy.




Margaret Perkins