Ingredients
- 1½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1½ cups whole milk
- 3 tablespoons vegetable oil, divided
- 1 cup fresh blueberries (plus more for serving)
- Maple syrup, for serving
- Butter, for serving
Instructions
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. Make a well in the center and set aside.
- In a separate bowl, beat the egg until frothy, then mix in milk and 2 tablespoons of the oil.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy.
- Let the batter rest for 10 minutes. Gently fold in the blueberries.
- Preheat a griddle to medium-low (250–275°F) and grease with the remaining tablespoon of oil.
- Use a 1/4 cup measuring cup to scoop batter onto the griddle.
- Cook until the bottom is golden and bubbles form and pop on the surface. Flip and cook for 1 more minute until golden and cooked through.
- Serve warm topped with butter, maple syrup, and additional blueberries if desired.
- Keep cooked pancakes warm in a 200°F oven on a parchment-lined baking sheet while cooking the remaining pancakes.
Notes
- Do not overmix the batter—lumps are good and keep the pancakes tender.
- Frozen blueberries can be used; do not thaw to prevent bleeding.
- Add a touch of lemon zest for a bright citrus note.
- Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 185
- Sugar: 4g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
