Tuesday, June 21, 2016

[the best] Blueberry Pancakes

These blueberry pancakes are THE BEST I have ever tasted and I love them even more because they are so easy to make.
Mix together 1 1/3 cup of all purpose flour, 3 teaspoons of baking soda, 1/2 teaspoon of salt, 1/3 cup of sugar, 1 egg, 1 cup of milk, 3 tablespoons of melted butter and 1/4 teaspoon of vanilla in a large bowl. I think you are supposed to mix dry and wet ingredients separately, but I dislike having to do more dishes than necessary, so I just mix all of my ingredients in one bowl.
Set batter aside and rinse 1 cup of frozen blueberries in warm water for about 1 minute. Don't mix the blueberries in with the batter, because they will turn the whole mixture purple. Instead set them in a bowl near the stove. You could also use fresh blueberries, if you prefer.

Use a quarter cup of batter for each pancake. I use a measuring cup to measure out the batter and I am able to fit three in a large skillet. Once the pancakes are poured into the skillet, drop some rinse blueberries into each pancake before they become too cooked. I don't have a specific measurement of blueberries that I use for each pancake, I typically do it by eye.

Let the pancakes cook on medium-low heat for 3 to 5 minutes on each side, then set aside and repeat this process until there is not more remaining batter.


1 1/3 cup all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1 egg
1 cup milk
3 tablespoons melted butter
1/4 teaspoon vanilla extract
~1 cup frozen or fresh blueberries

1. Mix ingredients together in a medium-sized bowl.
2. If you are using frozen blueberries, rinse them in warm water for about 1 minute before adding them to the pancakes.
3. Put 1/4 cup of batter into greased skillet and drop some blueberries into the uncooked batter. Cook pancake to 3 to 5 minutes (until bubbles begin to form) then flip and cook for another 3 to 5 minutes.

Come back tomorrow for a fun gift idea!