Loading...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
- 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.
- 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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
