My family has come a LONG way in our pancake game – for many years, we used the “shake” containers and just added water. In the past few years though, along with a change in eating habits and food preferences in general, we started experimenting. Especially my Dad. I rarely order pancakes out (I don’t mind trying a few bites, but they’re normally just not for me). However, these pancakes I could eat any time of day. They are just the *perfect* combination of sweet and savory and a variety of great textures. These have become a great easy dinner staple when everyone is together. My Dad was the one who developed the perfect recipe (which is the one I am sharing with you all today). Very recently, he finally said he perfected it, with the addition of light brown sugar to the mix (something he saw someone mention on a Food Network show). These are hands down the best pancakes I have ever had, and I definitely recommend trying them for a weekend brunch treat! Enjoy, friends! 🙂
Makes Around a Dozen Large Pancakes
Recipe by © Alysha Melnyk 2018
Dry Measuring Cups
Dry Measuring Cups
Liquid Measuring Cup
Small Mixing Cup
*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*
2 Cups Bob’s Red Mill Buttermilk Pancake & Waffle Mix (My Dad swears by this mix, but you can certainly use another)
1 Cup Pecan Pieces (I get mine from the bulk section in the store)
1 and 1/2 Cups Fresh Blueberries
2 Large Eggs, Lightly Beaten
1/2 Cup Light Brown Sugar (Soften in the microwave by heating with a wet paper towel over top if needed)
1 and 1/2 Cups Whole Milk
2 Tablespoons Olive Oil (And more for coating pans)
Optional for Topping: Extra blueberries, maple syrup and whipped cream (This brand is my favorite: http://www.isigny-ste-mere.com/en/our-creams/our-whipped-cream/)
Breakfast Board by Dennis Melnyk
- First, mix together pancake mix, blueberries and pecan pieces.
- Then, add lightly beaten eggs, whole milk, light brown sugar and olive oil.
- Coat frying pans in light layer of olive oil (as needed) and heat on medium heat.
- Pour pancakes into pan and cook (keep an eye on the edges for browning and flip).
- Once all pancakes are done, top with toppings of choice (fresh blueberries, whipped cream and maple syrup).
- Enjoy! 🙂
*Store in fridge then reheat to eat later.*