Wild Blueberry Pancakes

Wild blueberry pancakes are the perfect way to end a weekend.

I have a love-hate relationship with blueberries. Like most fruit, buying them at the grocery store is a guessing game. Sometimes they’re good, but often they’re tiny, tasteless balls of nothing.

I wanted to make blueberry pancakes that are fluffy, tender, and jam-packed full of bright blueberry flavor. But one taste of the fresh blueberries I had and I knew that wasn’t gonna cut it.

Instead, I turned to wild blueberries. Wild blueberries are super tiny, and in addition to tasting better, they are packed with even more antioxidants than the regular ones. If you’ve ever made a box of blueberry muffin mix, the blueberries in the tuna-sized can in the box are usually the wild variety.

Unfortunately, depending on where you live, they may not be so easy to find. You can probably buy fresh ones during the summer in Maine. But winter in Michigan? You’re going to have to rely on canned or frozen.

Once you’ve got your blueberries, these wild blueberry pancakes are easy to make, but with a secret ingredient: Cake flour. Cake flour makes the lightest, fluffiest pancakes you’ll ever have. And don’t fret if you don’t have it or don’t make a lot of cakes — you can make it yourself. To do this, take one cup of all-purpose flour and remove two tablespoons. Add two tablespoons of cornstarch and sift. Voila, cake flour!

Like I do to all my pancakes I add a teaspoon of maple extract to give it that extra oomph of authentic pancake flavor. When paired with the blueberries the aroma of the batter alone is intoxicating.

These are the perfect addition to a weekend morning, paired with a big cup of strong coffee and orange juice.