Every weekend I make pancakes. EVERY WEEKEND.
I just can’t help myself. They’re super easy to pull together, and the flavor combos are endless. Got leftover super-ripe berries, or bananas that are on the edge of being too brown? Pancakes are your best friend.
Plus, the leftovers make for a quick and delicious breakfast during the work-week. Why eat a granola bar when you can have steamy, buttery pancakes in less than a minute?
So, a pint of blueberries found its way into my shopping cart last week….
Easy Blueberry Pancakes
Stir the dry ingredients together in a mixing bowl – don’t worry about sifting them; there’s no need!
I always whisk the wet ingredients together in a large measuring cup because it saves me from having to wash another mixing bowl.
Make a little well in the center of the dry ingredients, and then whisk in the wet ingredients until the batter is just combined. You don’t want to over-mix the ingredients!
In a separate bowl, add a little flour to the blueberries and give them a toss. The flour keeps the berries from sinking to the bottom of the batter as you’re making the batches of pancakes. This is also a great trick for nuts, chocolate chips, etc., in cake batters!
Gently whisk the blueberries into the batter. Folding them in with a wooden spoon would probably be better (the whisk can run you the risk of breaking the blueberries), but I like using the least amount of dishes possible. The less dishes to wash, the better!
Pour the batter into a preheated, buttered skillet – about 1/4 cup at a time – and let them cook for approximately 4 minutes.
Flip the pancakes and let them cook for another 3 to 4 minutes. The blueberries will start to burst a little, and the juices will run, when they’re about done. YUM!
- 1 cup all-purpose flour
- 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1 egg (beaten)
- 1 cup whole milk
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 pint fresh blueberries
- Set a large skillet over medium heat to warm while you prepare the batter.
- In a medium bowl, combine 1 cup of flour, baking powder, salt and sugar. In 2-cup measuring cup, whisk together the egg, milk and oil.
- Pour the liquid ingredients into the dry ingredients, and whisk until they're just combined.
- In a small bowl, add 1 tablespoon of flour to the blueberries and gently toss to combine. (This will keep them from sinking to the bottom of the batter bowl.) Gently whisk the blueberries into the batter.
- Add the butter to the warmed skillet, and once it's melted, spoon the batter into the pan - about ¼ cup at a time.
- Let the pancakes cook for 4 minutes, then flip them and continue cooking for another 3-4 minutes. Remove the pancakes and repeat the process until the batter's finished.
- Serve the blueberry pancakes warm with butter and syrup. Leftovers store well in the fridge and are easily reheated in the microwave!