Does anyone else wake up in the morning craving blueberry pancakes or is that just me? My husband says I think about food even in my sleep, and I pretty sure that is true. 😂 I found these Spelt Pancakes on the allrecipes website a few years ago and I have been making them ever since. They come together quickly, and because they are made with spelt flour, which is a whole grain, they are quite a bit healthier than your traditional buttermilk pancake. For some reason, spelt flour feels less heavy to me than whole wheat flour does, too. I promise that these are fluffy and tender – just make sure not to over mix them!
Since I am the only one in the house who eats blueberry pancakes these days, I make four large ones in a small skillet and save the other three for the rest of the week. I reheat the pancakes in the microwave for 45 seconds to a minute and think they are almost as good as the day they were made.
I follow this Spelt Pancake recipe as written – except that I add A LOT of blueberries. When you start to see bubbles forming on the pancake, put as many blueberries on as you want, pressing them into the batter lightly. Once the edges start to look like they are a bit cooked, carefully flip the pancake over and continue to cook for about a minute on the other size – or until the bottom is lightly browned around the blueberries and the batter is cooked through.
I like to serve these with maple (or raspberry or blueberry) syrup, fresh berries and a dusting of powdered sugar. Let me know if you try these Spelt Pancakes in your house!
