Best Homemade Blueberry Pancakes
This is the BEST Homemade Blueberry Pancake Recipe I have ever made! They are golden, fluffy, and slightly crispy, while the blueberries add an extra pop of flavor. You are sure to love this easy breakfast recipe!
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup milk
- 2 tbsp vegetable oil
- 1 large egg
- 1/2 cup fresh or frozen blueberries
In a mixing bowl, whisk together all-purpose four, salt, baking powder, and sugar.
Next, add the egg, milk, and oil to the dry ingredients, and mix until just combined. Be careful not to over mix because that will lead to tough pancakes.
Mix in blueberries.
Scoop batter onto hot griddle and cook until golden brown. About 4-5 minutes on each side, or until bubbles have formed and pooped on the top.
How Do I Store Homemade Blueberry Pancakes?
Let the pancakes cool completely, then place them in an airtight container or bag in the fridge for a week, or at room temperature for 2-4 days.
To freeze, allow the pancakes to cool, next, stack up the pancakes with a piece of wax paper between each one. This will prevent them from sticking together. Next, place them in a bag or an air-tight container in the freezer.
You can also lay the pancakes out on a sheet pan and place them in the freezer until they have frozen, then place them in a bag or airtight container. Pancakes can be frozen for up to 4 months.
To reheat the pancakes place up to 5 pancakes on a plate and microwave 20 seconds per pancake. You can also place them in the oven at 350 until thawed and warmed.