Fluffy Blueberry Pancakes

Tender pancakes dotted with juicy blueberries, made with oil instead of butter.

Ingredients

• 1½ cups (190g) all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1¼ cups (300ml) milk (dairy or plant-based)
• 1 large egg
• 2 tablespoons vegetable oil, plus extra for cooking
• 1 teaspoon vanilla extract
• 1 cup (150g) fresh or frozen blueberries

Instructions

1. Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, and salt.
2. Add Wet Ingredients: In another bowl, whisk milk, egg, oil, and vanilla until smooth. Pour into the dry mixture and stir until just combined. Fold in blueberries.
3. Cook Pancakes: Heat a lightly oiled skillet over medium heat. Pour ¼-cup portions of batter onto the skillet and cook until bubbles form on the surface, about 2–3 minutes. Flip and cook another 2 minutes until golden.
4. Serve: Keep pancakes warm on a plate and repeat with remaining batter. Serve with maple syrup or your favourite toppings.

Tips

• If using frozen blueberries, add them straight from the freezer to prevent bleeding.
• Try adding a pinch of cinnamon or lemon zest for extra flavour.
• Leftover pancakes can be frozen and reheated in a toaster.