Anytime Fluffy Blueberry Pancakes
Prep Time:
10 minutes
Cook Time:
16 minutes plus resting time
Serves:
8 pancakes
Ingredients
- 1 Cup all-purpose flour
- 2 Tablespoons sugar
- 2 Teaspoons baking powder
- 1/2 Tsp. salt
- 1/4 Tsp. baking soda
- 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.
