Breads/ Brunch/ Recipe

Saturday Pancakes

Pancakes sure are wonderful, aren’t they? And there’s so many variations of them! They can be made with all sorts of different flours, fruits, vegetables, creams, or cheeses… You can serve them with all the same differences as well as syrup, butter, lemons, sugar, jam, jelly, almond butter, peanut butter, ice-cream, chocolate chips, yogurt, honey, even some cured meats – the list is endless!


I like to think that choosing your pancake style is a highly personal decision.

That’s why I am sharing mine, with you! When I have pancakes in the morning (or any other time of day, for that matter! However, I have to admit that if I am going to have a pancake type lunch or dinner I actually prefer crepes. Mmmm crepes….), I like to really fruit it up. I must have blueberries in the batter. I must have some sort of fruit for on top – this past Saturday we had strawberries in the house so that’s what we ate. I feel a little bit like if I eat enough fruit with the cakes it’s almost as though they’re a healthy and nutritious breakfast. I also insist upon a little whipped cream, syrup and a lemon or two with some sugar to subvert the health-factor.
Below is my tried and true super easy from-scratch Saturday pancake recipe. Once you try these little guys you won’t be runnin to the store for any more of that horrible pancake mix – whatever it is… It’s certainly not food.

Saturday Pancakes

Yield 2 servings


  • 1 1/4 C Unbleached All-Purpose Flour.
  • 1 Tsp Salt.
  • 2 Tsp Sugar, white or organic cane.
  • 1 Tbsp Baking Powder.
  • 1 Pastured Cage-Free Egg, lightly beaten.
  • 1 C Organic Milk.
  • 1/2 Tbsp. Unsalted Butter, melted.
  • 2 Tsp. Pure Vanilla Extract.
  • 1 Tsp Ground Cinnamon (Optional).
  • 1/2 C Wild, Beautiful, Seasonal & Fresh Blueberries (Optional).


  1. Pre-heat your oven to 220 degrees F.
  2. Mix the dry ingredients in a medium - large bowl.
  3. In a separate bowl, mix the wet. Add the wet to the dry and mix well until there are no lumps and the batter has a few bubbles in it. This will make it nice, light and fluffy.
  4. Now, start to pre-heat a large non-stick skillet over medium heat. Coat with non-stick spray.
  5. Toss in the blueberries and stir again.
  6. Once the pan is hot, scoop about 1/3 C of the batter into the pan. Cook for about 3-4 minutes (the batter will start to hold little air pockets on the side facing up and will be toasty and golden brown on the other). Flip.
  7. Cook a further 1-2 minutes and once that side is golden and the center has cooked through toss the pancakes into a small baking dish and into the oven to keep warm.
  8. Lift the skillet off the heat, lightly re-spray with your non-stick spray and scoop the batter into the pan again. Repeat process until all your batter has been used up.
  9. Serve with your favorite toppings.
  10. Eat.


  • patience
    April 9, 2011 at 11:33 PM

    oh my god i want pancakes soooo bad now!!

    i love that you mentioned chocolate chips though. sometimes i don’t even cook them in, i just poke them in the top while the cake is still warm and let them melt.

    jon thinks its weird. but he is one of those people that eats peanut butter from the container so i’m not going to take it too personally…