Farmers Market Blueberry Pancakes

If you follow Seaweed & Sassafras on the facebook, you saw this picture over the weekend.  I truly can’t believe I hadn’t made pancakes from scratch until now, sayonara bisquick.

Saturday morning we went to scope out the local farmer’s market in our new town. We got there pretty early to beat this sweltering southern heat – when it melts the candle on our deck, it’s officially hot – and beat the rush.

I’m in love.  We got like 8 summer squash for $2.00!  A bag of pesticide free potatoes, still covered in the dirt they were pulled from earlier that morning, for $3.00.  We left with 3 reusable bags full of goodies, including a pint of Tifblue blueberries from a local pick your own farm.

I can happily sit and eat that entire pint as is, but I figured I had to at least use them in one dish right?

{Sidebar:  Okay…I can’t hold back any more…as my friend Katie says I’m so flippin excited!  Huffington Post featured my Strawberry Shortcake w. Donuts!  Check it out here.}

I just had to tell you guys!

But back to real life, homemade pancakes.

Top with butter, real maple syrup and just enjoy.

Sorry about the lack of food styling but really can you blame me?  I wanted to eat them!

Isn’t that the cutest bouquet? I got that at the market too, $5.00, they even stuck some basil in there – genius!
To find a farmers market near you…check out Local Harvest
Pancakes from Scratch

(Adapted from Southern Food)


2 cups All Purpose Flour
2 1/2 teaspoons Baking Powder
3 Tablespoons Sugar
1/2 teaspoon Salt
2 eggs
1 3/4 cups Milk
2 Tablespoons Butter, melted
1 pint blueberries


1.  In a large bowl mix together the flour, baking powder, sugar, and salt.

2.  Add the eggs and milk, stir well.

3.  Fold in the melted butter, and stir.  You want the batter to be runny enough to drip off the spoon if you lift it out of the bowl.  If it’s too thick add more milk, a little at a time.

4.  I used an electric griddle, pour the batter to form a circle leaving enough room for it to spread out without touching.  Then drop blueberries on top of the pancake.  I prefer this to mixing them in the batter.

5.  When the edges start to bubble, it’s time to flip.  Cook a few minutes more and then set aside on a plate covered with a towel to keep them warm until you’re ready to eat.



  1. says

    Wow, I don’t which I am more impressed about: your pancakes, your strawberry shortcake donuts (YUM!) or your amazing deals at the farmer’s market.
    We went to the farmer’s market last weekend too. While we didn’t quite as good of deals, we did get the best tasting cucumbers I have ever had. I ate a whole one just walking around the square…and I don’t even really like cucumbers. Produce is SO much better when it is fresh. :)

  2. says

    Oh I just love homemade pancakes…especially the kind you can make on a lazy Sunday morning. I love to add in strawberries and blueberries too. Nothing beats a good farmers market. Glad you put your blueberries to good use. Congrats on the Huffington Post feature-how cool!

  3. says

    I made your doughnut/shortcake recipe when you posted it awhile back. It was excellent even though I did not have a doughnut pan. The flavor was superb. Glad you are getting some air time for this. As you know it’s hard to find words for fresh blueberries.

  4. says

    Those pancakes look amazing… you can practically taste them in those great photos! Congrats on the Huffington Post feature.. beautiful strawberry shortcake donuts… YUM!

  5. says

    Pancakes from scratch are the only way to go!! Unfortunately blueberries never seem to make their way to Israel. I would so love a stack of blueberry pancakes!!

  6. says

    Blueberry pancakes are the best! These look scrumptious. Congrats on being featured on the Huffington Post!