Description

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!

  • 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
  1. PLACE 1 cup all-purpose flour into a medium bowl.
  2. ADD 2 tablespoons sugar and ADD 2 teaspoons baking powder.
  3. ADD 1/2 teaspoon salt and ADD 1/4 teaspoon baking soda.
  4. WHISK to combine ingredients and SET ASIDE flour mixture.
  5. CRACK 1 large egg into a small bowl and WHISK thoroughly.
  6. ADD 3/4 cup milk and ADD 2 tablespoons vegetable oil.
  7. ADD 1/4 teaspoon vanilla extract.
  8. WHISK to combine and ADD to flour mixture.
  9. STIR gently just until combined. Do not over mix. Batter should remain lumpy.
  10. PREHEAT a skillet on stovetop over medium heat.
  11. ALLOW batter to rest 10 minutes.
  12. COAT skillet lightly with cooking spray.
  13. SCOOP UP 1/4 cup batter and POUR onto hot skillet from several inches above skillet to 
  14. ALLOW batter to spread into a circle.
  15. REPEAT 2 more times and ALLOW space between batter.
  16. DROP 3 – 5 blueberries onto surface of each pancake.
  17. COOK 2 – 3 minutes until bubbles form on surface and begin to pop and remain.
  18. FLIP pancakes and COOK 1 – 2 minutes longer until golden.
  19. TRANSFER pancakes to plate or serving platter.
  20. REPEAT with remaining batter.
  21. SERVE immediately with butter and maple syrup as desired.