Anytime Fluffy Blueberry Pancakes
When you think of classic blueberry pancakes with fresh plump juicy berries, this is the last recipe you’ll ever need. Whether they're part of weekend brunch or breakfast-for-dinner, these fluffy pancakes will make you flip!
Prep Time:
10 minutes
Cook Time:
16 minutes plus resting time
Serves:
8 pancakes
Perfect for:
Breakfast in Bed
Family Style
Classics
Blueberry Pancakes and Waffles
Blueberry Pancakes
Ingredients
- 1 Cup all-purpose flour
- 2 Tablespoons sugar
- 2 Teaspoons baking powder
- 1/2 Tsp. salt
- 1/4 Tsp. baking soda
- 1/4 Tsp. Ingredients 6
- 1 large egg
- 3/4 Cup milk
- 2 Tablespoons vegetable oil
- 1/4 Tsp. vanilla extract
- 1 Package (6 ounces) Driscoll’s Blueberries
- Butter
- Maple syrup
Directions
- PLACE 1 cup all-purpose flour into a medium bowl.
- ADD 2 tablespoons sugar and ADD 2 teaspoons baking powder.
- ADD 1/2 teaspoon salt and ADD 1/4 teaspoon baking soda.
- WHISK to combine ingredients and SET ASIDE flour mixture.
- CRACK 1 large egg into a small bowl and WHISK thoroughly.
- ADD 3/4 cup milk and ADD 2 tablespoons vegetable oil.
- ADD 1/4 teaspoon vanilla extract.
- WHISK to combine and ADD to flour mixture.
- STIR gently just until combined. Do not over mix. Batter should remain lumpy.
- PREHEAT a skillet on stovetop over medium heat.
- ALLOW batter to rest 10 minutes.
- COAT skillet lightly with cooking spray.
- SCOOP UP 1/4 cup batter and POUR onto hot skillet from several inches above skillet to
- ALLOW batter to spread into a circle.
- REPEAT 2 more times and ALLOW space between batter.
- DROP 3 – 5 blueberries onto surface of each pancake.
- COOK 2 – 3 minutes until bubbles form on surface and begin to pop and remain.
- FLIP pancakes and COOK 1 – 2 minutes longer until golden.
- TRANSFER pancakes to plate or serving platter.
- REPEAT with remaining batter.
- SERVE immediately with butter and maple syrup as desired.
