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Blueberry Pancakes

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)


5 from 4 reviews

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


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!


  • 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


  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!


  • If you don’t have a good non-stick skillet or griddle, lightly butter a cast iron skillet and use that instead.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
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