Description
There’s nothing better in the morning than thick, soft, fluffy blueberry pancakes, loaded with fresh berries, topped with butter, and soaked in maple syrup.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1-2 tablespoons brown sugar (to taste)
- 1 teaspoon salt
- 2 eggs
- 1 + 1/2 cups milk
- 1/4 cup olive oil (or melted butter)
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- butter (for frying)
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add eggs, milk, olive oil (or melted butter), and vanilla. Whisk until combined. Note that the batter will be lumpy. Gently fold in the blueberries.
- Add a small piece butter onto a large skillet or griddle. and melt it over medium-low heat. Use a paper towel to rub it all over. Scoop out 1/4 cup of batter and add as many pancakes as fit in the pan (I fit 3 on a 12-inch skillet).
- Cook for a couple minutes until small bubbles begin to form on the surface and the edges are set. Flip the pancakes over and cook for another 1-2 minutes until the other side has browned.
- Serve pancakes with extra butter and maple syrup.
Notes
How to store pancakes: Store leftover blueberry pancakes in an airtight container in the refrigerator for up to 3-4 days.
How to reheat pancakes: You can reheat pancakes on the stovetop over medium-low heat or in the air fryer at 300F for 5 minutes until warmed through. You can also reheat them in the microwave in 20 second increments until warmed through.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American