One Bowl Blueberry Pancakes
Fluffy pancakes loaded with fresh blueberries that burst into little jammy pockets when you flip them.
The trick that nobody tells you about blueberry pancakes: do not mix the blueberries into the batter. Pour the batter into the pan first, then press the blueberries into the top before they set. If you mix them in, you get purple batter and blueberry shrapnel. If you press them in after pouring, you get perfect little pockets of fruit in every pancake that burst slightly when you cut into them and bleed their juice into the maple syrup. That's the version you want.
Prep: 5 min • Cook: 15 min • Serves: 4
Ingredients
- 1.25 cups All-Purpose Flour
- 3 tsp Baking Powder
- 0.5 tsp Salt
- 1 Egg
- 2 Tbl Olive Oil
- 1 cup Milk
- 1 cup Fresh Blueberries
Instructions
- Grab your 4-cup measuring cup and pour in the milk.
- Add in the egg. Doing it now gives you some ability to salvage the situation if you drop in an eggshell.
- Whisk in the flour, baking powder, salt, and olive oil. Stir until just combined.
- Heat a pan over medium heat - I'm a huge fan of cast iron. Grease lightly with butter or a little oil.
- Pour 1/4 cup of batter per pancake. Immediately press blueberries into the top of each one - do not mix them into the batter.
- Cook until bubbles form and edges look set, about 2 minutes. Flip and cook 1-2 more minutes.
- Serve with maple syrup and extra fresh blueberries.