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
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 egg (beaten)
- 1 cup whole milk
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 pint fresh blueberries