Fluffy Blueberry Pancakes
With easy to find pantry staples, these Fluffy Blueberry Pancakes are a fun, tasty, and delicious breakfast recipe the whole family will enjoy!
Servings: 10
Ingredients
- 1 ½ cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- 2 Tablespoons vegetable oil 1 Additional Tablespoon of oil for frying
- 1 ½ cups milk
- 1 cup blueberries
- Optional garnishes are syrup whipped cream and more berries
Instructions
- In a medium-size bowl, whisk together the flour, sugar, baking powder, and salt. Make a large dip in the center of this mixture, as it is where you will be adding the wet ingredients later. Set this aside.
- In a separate medium bowl, beat the egg until frothy.
- Then mix in 2 Tablespoons of oil and the milk.
- Pour the wet ingredients (egg, oil, and milk mixture) into the dry ingredients (flour mixture).
- Stir this gently until just mixed - the batter should still be a little lumpy. (Do not overmix, or you will not get fluffy pancakes.)
- Allow the batter to rest for 10 minutes. Gently fold in the blueberries.
- Heat your griddle to low- medium heat (about 250 degrees). Use about 1 Tablespoon of oil to coat the pan. Ladle the batter onto the griddle. Or you may use a ¼ cup measure if you want the pancakes to be uniform.
- Cook each pancake until the bottom is golden and bubbles begin to pop on the top. Then flip and cook the other side.
Notes
- Make sure to let the batter rest for at least 10 minutes, this is important.
- You can use fresh or frozen blueberries for this recipe.
- Double this recipe to serve more people or to store for later.
- These can be frozen, see my tips above.
- Blueberries can be omitted, the batter makes a great plain base pancake recipe.
- The batter itself can be made up to 4 days ahead of time stored covered in the refrigerator. Add blueberries when ready to cook.