Blueberry Pancakes
Updated Oct 20, 2022, Published Feb 13, 2014
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Ingredients
- 2 cups Basic Pancake Mix (see here)
- 2 large eggs or equivalent amount of egg substitute
- 1 cup milk or non-dairy milk
- 1 tablespoon sugar
- Grapeseed or vegetable oil, for cooking
- 1½ cups fresh or frozen blueberries (defrost if frozen)
Directions
- Preheat the oven to 200ºF.
- In a large mixing bowl, whisk together the pancake mix, eggs, milk, and sugar.
- Heat a skillet or griddle over medium heat until a drop of water sprinkled on the pan sizzles immediately.
- Brush the pan with oil and let heat for a few seconds.
- Ladle a scant ¼ cup of pancake batter onto the pan for each pancake.
- Sprinkle about 2 tablespoons of blueberries on top of the batter.
- Let cook until the bottoms are browned, the edges look dry, and tiny bubbles appear on the surface of the pancake, about 5 minutes.
- Flip and cook for another minute or until the bottoms are browned.
- Keep the cooked pancakes warm in the oven while preparing the rest. Serve warm.
Servings
Serves 12
