Breakfast for dinner is one of our favorite dinnertime indulgences.  Breakfast is probably my favorite meal of the day (says the girl who eats only a banana and coffee each morning during the week), especially on the weekends when I can really enjoy it.  Every now and then, my hubby and I will turn the tables on dinner and eat breakfast instead.  I plan these meals like I would any dinner; I try to have a protein, starch and vegetable or fruit for a well-rounded meal.  Whether it’s an omelet packed with veggies, whole wheat pancakes or waffles with fruit salad, oatmeal with fresh fruit, or even a lightly fried egg, ham and cheese sandwich with yogurt, breakfast for dinner can be healthy and fun.

Tonight, we decided on pancakes with fresh blueberries, with bacon on the side.  Berries are in season, and I can never pass up fresh berries on sale.  While I originally intended on having blueberries as our “side,” we instead decided on adding the blueberries right into the pancakes.  Yum!  Each pancake got a handful of berries–what an easy way to get a serving or two of fruit in your meal!

I’ve adapted this recipe for Buttermilk Pancakes to serve 4 people, and added cinnamon, nutmeg and vanilla for extra flavor.  These pancakes cook up light and fluffy and are not greasy at all.  I bet they would be great swapping out half of the flour for whole wheat flour!

Buttermilk Pancakes

(adapted from

2 eggs

1/2 cup milk

2 tablespoons butter, melted

1-2/3 cups buttermilk

1-2/3 cups all-purpose flour

1-3/4 teaspoons baking powder

1-3/4 teaspoons baking soda

1 pinch salt

1 tablespoon and 2 teaspoons sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon vanilla


Combine all liquid ingredients in a bowl, set aside.  Combine dry ingredients in another bowl, and then add the liquid ingredients.  Mix to combine.  Drop by ladles into a hot, greased skillet.  Add fresh berries if desired.  Brown on both sides.

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