Scrumptious Church Cookbook Pancakes ~ My Favorite Recipe


When I first starting working at Mclean Hospital’s crisis evaluation center, I was oriented to the unit by a bright and pretty art therapist. Always cheerful and sweet, she eased my fears. I was grateful for her kindness. Starting a new job isn’t easy, let alone starting over in a new state. My husband and I had just moved from Philadelphia to Boston. She made me feel welcome. We talked about cooking and traveling: a soothing diversion from the intensity of crisis work. She soon moved to another state and got happily married. But before she left, she gave me a copy of her hometown church’s cookbook titled, The Salem & West Hebron United Methodist Churches’ Recipes From The Heart. The diversity of recipes in this small town cookbook instantly impressed me. There are recipes for baba ghanoush, African vegetable soup, corn chowder and scrumptious blueberry pancakes. It was the Scrumptious Pancake recipe that stood out from the rest.


 Scrumptious Church Cookbook Pancake Recipe

Adapted from the The Salem & West Hebron United Methodist Churches’ Recipes From The Heart Cookbook

Some Notes: 
I tweaked the recipe by lowering the amount of oil and baking powder. I also added ground flaxseed for fiber and omega-3’s. I like to add frozen wild blueberries which do not have to be thawed. Just sprinkle them on the pancakes as they are cooking. Fresh blueberries are great too. Blueberries are antioxidant powerhouses.
Skim milk keeps the pancakes on the lighter side. You can also use buttermilk instead of skim milk for classic blueberry-buttermilk pancakes. If using buttermilk omit the salt.  The buttermilk will make them even more fluffy and tender with a mild tang.
This is a great basic pancake recipe to tweak to your favorite additions…nuts, cinnamon, vanilla, strawberries, raspberries, bananas, shredded apples, chocolate chips, cocoa powder, nutella, coconut….the sky is the limit!
All pancakes are best served straight from the pan. But this recipe makes more than enough for my husband and I to have several pancake breakfasts. So I let the extra pancakes cool and then wrap them in cling wrap or foil. I store them in the fridge for quick workweek breakfasts. Just reheat in the microwave.
  • 2 eggs
  • 2 cups all purpose flour
  • 1 1/2 cups skim milk or buttermilk (see notes)
  • 2 tablespoons of ground flaxseed (optional)
  • 2 tablespoons canola or sunflower oil
  • 2 tablespoons of sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon of baking soda
  • Pinch of salt. If using buttermilk, omit the salt.
  • 1-2 cups fresh or frozen blueberries. I used Wyman’s frozen wild blueberries from Maine.
  • Maple syrup and butter for serving


Beat eggs in a large mixing bowl. Add all the other ingredients except for the blueberries. Mix quickly and efficiently to combine, but don’t over-mix or the pancakes will be tough. If you can, let the batter sit for 2-5 minutes.  It produces fluffy pancakes.
Heat a large fry pan or griddle on medium to medium-high heat with a little oil or butter. Drop batter onto the grill (I use 1/4 cup measuring cup for this). Add a sprinkling of blueberries to the top of each pancake. Cook pancakes until bubbles start to form around the sides and their bottoms are golden brown. Flip and cook until golden brown on the other side. Serve with butter and your favorite maple syrup. Enjoy!
*** Recently I accidentally used self rising flour instead of regular flour in this recipe. They were even lighter and fluffier. You really can’t go wrong with this basic recipe.***



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