The Very Best Blueberry Pancake Recipe

Prep: 10 minutes; Cook: 30 minutes; Serves: 4


1-1/4 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons sugar

1 cup whole milk

1 egg, beaten

3 tablespoons canola oil

1 teaspoon pure vanilla extract

1/2 pint fresh blueberries (or one cup frozen blueberries, thawed)

1 tablespoon fresh lemon zest (zest from 1 lemon)


Add 1 tablespoon canola oil to a large skillet over medium to medium/high heat and use a paper towel to spread the oil around the pan, coating the bottom entirely. Let the pan heat while you prepare the batter.

In a medium mixing bowl, combine the flour, baking powder, salt, and sugar. In a separate mixing bowl combine the milk, egg, 2 tablespoons oil, lemon zest and vanilla. Pour the wet ingredients into the dry ingredients, whisking to just combine.

Pour the batter, about 1/4 cup at a time, into your preheated skillet and sprinkle each pancake with blueberries. Cook for four minutes, or until you see bubbles appear all over the top, and then flip the pancakes*. Cook for an additional three minutes, then remove the pancakes to a plate and cover them loosely with foil to keep them warm while you finish the rest. Repeat the process until batter has been used up.

Serve hot with butter and syrup.

*I start with the pan on medium/high to preheat, but once the first set of pancakes has finished, I reduce the heat to medium. After the first set, the remaining batches need less time - about three minutes the first side, and two minutes the second side.


(a)Musing Foodie / Jan 2012