Breakfast in Bed: Blueberry Pancakes

So I didn't actually make this recipe - the Mr. did. Twice, actually! The first time being breakfast in bed on my birthday - is there anything better?! Although I'm the usually the only one in this house cooking/baking, for some reason, he has remained the official pancake maker/flipper. I don't know why - I mean I'll make the batter and everything, but he is the one that makes the actual pancakes on the griddle. So when my birthday rolled around in April, and he asked me what my breakfast request was, I told him "Blueberry pancakes with maple syrup, slow-scrambled eggs with chives, and fresh orange juice". He found this recipe from Two Peas & Their Pod and I am not just saying this because I got to eat them in my comfy bed - they were the best pancakes he's ever made. I don't know if it's the vanilla, or the buttermilk, or just the fact that they were made with love (both by him and by Josh of Two Peas & Their Pod), but it works and they're delicious. 

In case anyone's wondering, the second time he made them for me was on Mother's Day - I don't have any human children, but our furbabies wanted to do something special for me, so he helped them make me breakfast. Such a sweet hubby and kitties. 

He made these the first time with buttermilk and fresh blueberries, but the second time he improvised with regular 2% milk (with a Tbsp of vinegar) and frozen blueberries, and they were just as good. So use what you have on hand. 

Blueberry Buttermilk Pancakes

from Two Peas & Their Pod

makes 12 medium-sized pancakes

Ingredients:

• 1/2 cup all purpose flour
• 1/2 cup white whole wheat flour
• 1 Tbsp sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• pinch of cinnamon
• 1 cup + 2 Tbsp lowfat buttermilk
• 1 Tbsp Canola oil
• 1 egg
• 1 tsp pure vanilla extract
• 1 cup blueberries, fresh or frozen (if frozen, don't thaw)
• 2 tsp butter (or just use cooking spray)
• warm maple syrup for serving

1. Preheat a nonstick skillet or griddle over medium heat, and either melt a tsp or two of butter on there or use cooking spray to prep the pan.
2. Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. 
3. Whisk together the buttermilk, Canola oil, egg, and vanilla in a small bowl. Pour this into the flour mixture and stir until just combined - it will be lumpy, and that's okay! In fact it's GOOD. 
4. Use a 1/4 cup measuring cup to scoop the batter and drop it onto the greased griddle, and drop the blueberries on top of the pancake batter. Cook until you see bubbling around the edges, and then carefully flip and cook the other side until golden brown. 
5. Serve hot with warm syrup! Preferably in bed.