recipe

Whether they're part of weekend brunch or breakfast-for-dinner, these fluffy pancakes will make you flip!

safety
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 35 minutes
yield
  • Serves 2 to 4
  • (Makes 8 pancakes)

Prepare Ingredients

1 cup
all-purpose flour
2 tablespoons
sugar
2 teaspoons
baking powder
¼ teaspoon
baking soda
½ teaspoon
salt
¾ cup
milk
1
large egg
2 tablespoons
vegetable oil
¼ teaspoon
vanilla extract
Vegetable oil spray
½ cup
blueberries

Gather Cooking Equipment

2
bowls (1 medium, 1 small)
Whisk
Rubber spatula
12-inch nonstick skillet
¼-cup dry measuring cup
1-tablespoon measuring spoon
Spatula
Plate
1
 
1 cup
all-purpose flour
2 tablespoons
sugar
2 teaspoons
baking powder
¼ teaspoon
baking soda
½ teaspoon
salt
¾ cup
milk
1
large egg
2 tablespoons
vegetable oil
¼ teaspoon
vanilla extract

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.

 
2
 

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.

 
3
 
Vegetable oil spray

Spray 12-inch nonstick skillet with vegetable oil spray and heat over medium heat until hot, about 1 minute.

 
4
 

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).

 
5
 
½ cup
blueberries

Sprinkle each pancake with 1 tablespoon blueberries. Cook until bubbles on surface begin to pop, 2 to 3 minutes.

 
6
 

Use spatula to flip pancakes and cook until golden brown, 1 to 2 minutes. Transfer pancakes to plate. Repeat with remaining batter in 2 more batches. Turn off heat. Serve.