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Blueberry Pancakes

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Pancakes are a classic breakfast item. Funny fact about me: I LOVE raw pancake batter! I know I’m in the minority on this, but I can’t get enough of it! When whipping up a quick batch of pancake mix, I typically undercook my pancakes and then drizzle with the extra batter before I add my syrup…I know – I’m crazy (insert all the laughing/crying face emojis here). Now, I don’t recommmend doing that with a pancake batter that has raw eggs in it, but I still like to lick the spatula clean!

How to make homemade Blueberry Pancakes:

Making these Blueberry Pancakes at home is hassle-free – all you need is a few simple pantry ingredients! Let’s break it down quick:

  • Whisk together the flour, sugar, baking powder, salt, milk, vegetable oil, eggs and vanilla to make the pancake batter. Fold in the fresh blueberries.
  • Let the batter rest! This is important to get a light, fluffy batter.
  • Ladle 1/2 cup-fulls of batter onto a hot, non-stick skillet and flip once the pancake starts to bubble on top.
  • Once cooked through and light and fluffy, drizzle the Blueberry Pancakes with syrup and dig in!

Tips for making Blueberry Pancakes:

  • Make sure you don’t skip resting the batter – it’s really key to light and fluffy pancakes!
  • Use a really good non-stick skillet that you trust. If you don’t have a good non-stick skillet, then I recommend using a heavy-duty cast iron skillet that you can butter.
  • If you don’t have fresh blueberries on hand, you can use frozen! Just make sure that they are thawed completely and drained so that they don’t make your pancake batter sloppy.
  • Have fun! Make perfect circles, fun shapes or homestyle pancakes that are not perfect circles around the edges. I like to go for the last option! 

These Blueberry Pancakes are bursting with fresh blueberry flavor! Perfect for breakfast, brunch, or brinner – you can’t go wrong!

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Blueberry Pancakes


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 pancakes 1x

Description

Blueberry Pancakes are exactly what you need for breakfast or brunch! Can’t you just smell these pancakes on a Saturday morning? A slightly sweet, classic vanilla pancake batter is speckled with fresh blueberries that are bursting with flavor. Simple, yet so delicious. Topped with a pad of butter and maple syrup, these Blueberry Pancakes are simply irresistible!


Ingredients

Scale
  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, milk, vegetable oil, eggs and vanilla extract until combined. Be careful to not over-mix. Fold in the blueberries. Let the batter rest for about 10 minutes.
  2. Heat a good non-stick skillet over medium-low heat. Ladle 1/2 cup portions of batter onto the skillet. Flip once the bottom side is golden brown and the top side starts to have a few bubbles. Cook until the bottom side is golden brown and the pancakes are cooked through. Repeat until all the pancake batter has been used.
  3. Serve the pancakes with additional fresh blueberries, butter and syrup and enjoy!

Notes

  • If you don’t have a good non-stick skillet or griddle, lightly butter a cast iron skillet and use that instead.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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