Homemade Blueberry Pancakes

Who doesn't love blueberry pancakes? They're light and spongy, golden brown and a little crunchy, and bursting with sweetness and tanginess from the blueberries. In fact, they're made perfect with some real maple syrup...and maybe a few strips of bacon.


One of the reasons why I adore pancakes is because I welcome any chance to eat dessert for a meal. While eating a slab of chocolate cake (a slice just won't cut it) for dinner is typically frowned upon, pancakes covered in maple syrup for breakfast is fairly common.


Another reason why I love pancakes is because I have such fond memories of eating pancakes growing up. I remember waking up on the weekend when I was younger to find my mum in the kitchen whipping up a batch of homemade pancakes. She'd even let me help, flipping the pancakes on the griddle and eating any batter drips that cooked (the "mini pancakes" I'd call them).


And while "homemade" pancakes sounds like a lot more work than pancake mix (like Bisquick), it's really not! Homemade pancakes only require a few ingredients, and they're things you already probably have in your kitchen anyway. Added bonus: pancakes freeze well! Just pop them into the toaster when you want to reheat them and they'll get warm again AND have that crunch you get when they're fresh off the griddle!

Homemade Blueberry Pancakes

Yield: 4 servings | Prep time: 5 minutes | Total time: 20 minutes

Ingredients:

• 1 1/4 cups flour

• 2 Tbsp. sugar

• 2 tsp. baking powder

• 1/2 tsp. salt

• 1 cup milk (add up to 1/3 cup more if your pancakes are too thick)

• 1 egg

• 3 Tbsp. vegetable oil

• 1/2 cup blueberries