Adventurous Blueberry Pancakes

Good weekend to all!

Today we decided to take a trip up to the Washington peninsula, to a small town known as Sequim. Just so happens, this weekend is the lavender festival, and I (in all my 25 years living in WA) have never been to experience the purple flower ” goodness”. The weather was great, and by great, I mean it was over 60 (still cloudy) and not rainy, versus the 80 degrees and sun we got today in Tacoma.

(dont my kids look excited?)

After inhaling enough of the wonderful lavender to last us a year, we wandered over to the blueberries, grabbed up a bucket and started plucking away.

We had a little extra help picking blueberries….

…and we filled that bucket full.

Then I started thinking… know what would sound REALLY good tonight for dinner? Some pancakes….even better…BLUEBERRY pancakes. So we packed up our lavender and blueberries and made the trek back home. I mention the farm we visited? oops. sorry. They are called Graysmarsh Farms in Sequim WA. Very nice farm and nice people. You can visit them online at, but its best to visit them in person. 😉

ok, ok, we are back home and I whipped up some homemade pancakes with blueberries. Here is the recipe, should you want to recreate this masterpiece. 😉

Cinnamon Blueberry Pancakes


3/4 cup milk

2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon of cinnamon

1 cup of blueberries (you can always add more if you like)

1 egg

2 tablespoons butter, melted

cooking spray


  1.      Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
  2.      Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Add in blueberries and stir just until well mixed.
  3.      Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.



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