Seaweed & Sassafras

Nourished By Nature

Farmers Market Blueberry Pancakes

breakfast, farmers markets, homechef, homemade, pancakes, seasonalAbby Himes19 Comments

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 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.