Do you know what today is?

It’s National Pancake Day!

I didn’t know that until yesterday. When an email from Yummly showed up in my inbox. (Honestly, I have tried to unsubscribe from their emails for way too long now. But I guess today I was thankful to have received it.) I immediately rushed to the computer to start typing up this post. I already had pictures of pancakes on my camera patiently waiting for the perfect day to be transformed into a blog post.

That day is today.

Maple Blueberry Pancakes

Ingredients:

• 2 C whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 2 eggs
• 1 C yogurt (I used vanilla)
• 1 1/4 C milk
• 1/4 C real maple syrup
• 1 tsp vanilla extract
• 3 tbsp butter, melted and slightly cooled
• 1 1/2 C frozen blueberries

Steps:

1. In a large bowl whisk together flour, baking powder, baking soda, cinnamon, and salt.
2. In another bowl whisk together eggs, yogurt, milk, syrup, and vanilla. Whisk in the melted butter.
3. Combine the wet ingredients into the dry. Fold in the blueberries. (You can also add blueberries individually to your pancakes when you drop the batter onto the griddle.)
4. On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.

*This recipe is adapted from Sally at http://sallysbakingaddiction.com/2015/01/16/whole-wheat-blueberry-pancakes/*

Yes, that’s my quilt Blueberry Pickin’ used in the photograph of these blueberry pancakes. 😉