An easy to make recipe, these Blueberry Pancakes are the perfect choice for a quick breakfast.
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I believe I have mentioned once or twice we eat breakfast for dinner on Wednesday nights. Wednesday nights are AWANA nights and we are always in a hurry. I usually make up some pancakes, scramble some eggs and we have some fruit to go with it. Easy to make and easy clean up. Of course, I may or may not make Apple Strudel Coffee Cake or Cake Mix Coffee Cake. Depends on my mood. 😉
We always have blueberries since we buy so many during the summer to freezer for the winter months. I strongly recommend trying that this year. It is so wonderful to use the blueberries in the winter. Makes me think of summer and warmer weather. By the way, I just checked our blueberry stock downstairs. We are starting to run low. Time to ration. They have to last us until July.
When I make pancakes, I like to use my griddle. Griddles do not cost a lot, so I feel they are one of those must have kitchen tools. I can have a large batch of pancakes whipped up in no time with a griddle, compared to taking a long time in a frying pan.
I really think you will like this blueberry pancake recipe. When you bite into the pancake, the sweet blueberries add such a great flavor.
- 2 cups flour
- 4 tsp baking powder
- 3 T sugar
- ½ tsp salt
- 2 eggs, slightly beaten
- 2 cups milk
- 4 T oil
- 1½ tsp vanilla
- 1 cup blueberries
- Mix together all dry ingredients (flour, baking powder, sugar, salt) in a bowl.
- In another bowl, combine the eggs, milk, oil and vanilla.
- Stir into the dry ingredients.
- Fold in the blueberries.
- Preheat lightly greased griddle to 325*. Taking a ladle, scoop batter onto griddle.
- Cook until batter starts to bubble, then flip pancake over. Cook for another 2-3 minutes.