FLUFFY BLUEBERRY PANCAKES

Fluffy Blueberry Pancakes image

Exchange the blueberries for chocolate chips, chopped nuts, shredded coconut, sliced bananas or raspberries. Use 1 tablespoon of add-ins per pancake.

Provided by gailanng

Categories Breakfast

Time 20m

Yield 8 Pancakes, 2-4 serving(s)

Number Of Ingredients 11

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Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1 large egg
2 tablespoons vegetable oil
1/4 teaspoon vanilla extract
vegetable cooking spray (for pan)
1/2 cup blueberries

Steps:

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 1/4-cup dry measuring cup to scoop 1/4 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.
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.

Nutrition Facts : Calories 515.7, Fat 20.1, SaturatedFat 4.7, Cholesterol 105.8, Sodium 1183.9, Carbohydrate 71.3, Fiber 2.6, Sugar 16.6, Protein 12.9