Whether they're part of weekend brunch or breakfast-for-dinner, these fluffy pancakes will make you flip!
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In medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In small bowl, whisk milk, egg, oil, and vanilla until well combined.
Add milk mixture to flour mixture and stir gently with rubber spatula until just combined (batter should remain lumpy). Let batter sit for 10 minutes before cooking.
Spray 12-inch nonstick skillet with vegetable oil spray and heat over medium heat until hot, about 1 minute.
Use ¼-cup dry measuring cup to scoop ¼ cup batter into skillet. Repeat 2 more times, leaving space between mounds of batter (you want 3 pancakes to cook up separate from one another).
Sprinkle each pancake with 1 tablespoon blueberries. Cook until bubbles on surface begin to pop, 2 to 3 minutes.
Pancakes are a blank canvas, so bring out your inner artist. You can work your magic at the table with maple syrup, honey, confectioners’ sugar, cinnamon sugar, fresh fruit, and/or softened butter. Or you can cook your artistry right into the pancakes by adding chocolate chips, chopped nuts, shredded coconut, sliced bananas, or raspberries instead of the blueberries. Use 1 tablespoon of add-ins per pancake. Have fun and try your own combinations.
If you have an electric griddle, it’s perfect for this recipe. Just set the griddle to 350 degrees. You should be able to make all eight pancakes in one batch. This recipe can be doubled if you want to cook for a big crowd. If you want to serve the pancakes all at once (rather than as they come out of the pan), preheat your oven to 200 degrees—just warm enough to keep them hot but not so warm that they will dry out. As you make the pancakes, place them on a cooling rack set in a rimmed baking sheet. Then place the baking sheet in the warm oven. Pancakes can stay in the oven for 15 minutes—long enough for you to cook the remaining batches.