Blueberry Pancakes are the freshest, fluffiest, and brightest way to start your day! These homemade pancakes are so much better than box mix and have the perfect amount of vibrant blueberries that make every bite taste like sweet summer.
2Tablespoonsvegetable oil+ 1 additional Tablespoon of oil for frying
1 ½cups(355ml)milk
1cup(148g)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 into the dry ingredients. Stir this gently until just mixed - the batter should still be a little lumpy. Do not overmix! You won't get fluffy pancakes that way.
Allow the batter to rest for 10 minutes. Gently fold in the blueberries.
Heat your skillet to low- medium heat. Use about 1 Tablespoon of oil to coat the pan.
Ladle the batter onto the griddle. Or you may use a ¼ cup measuring cup 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.
Best served hot.
Notes
Store pancakes in an airtight container in the fridge for 2-3 days. Or store in the freezer for up to 3 months.