Fluffy Blueberry Pancakes

• 2 cups All-purpose flour

  Suggested swaps

  Almond flour · 1:1 ratio — Gluten-free; denser result; add extra binding agent

  Oat flour · 1:1 ratio — Blend rolled oats to make; slightly nuttier flavor
• 2 tbsp Baking powder
• 2 tbsp Sugar

  Suggested swaps

  Honey · 3:4 ratio — Use ¾ cup honey per 1 cup sugar; reduce other liquids slightly

  Maple syrup · 3:4 ratio — Use ¾ cup per 1 cup sugar; adds distinctive flavor
• 0.5 tsp Salt
• 1.75 cups Milk

  Suggested swaps

  Oat milk · 1:1 ratio — Creamy texture; works in most recipes

  Almond milk · 1:1 ratio — Lighter flavor; may be thinner than whole milk
• 2 whole Large eggs
• 3 tbsp Melted butter
• 1 tsp Vanilla extract
• 1 cup Fresh blueberries
• 2 tbsp Butter for cooking

Instructions

1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. In a separate bowl, beat together milk, eggs, melted butter, and vanilla extract.
3. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix - batter should be slightly lumpy.
4. Gently fold in blueberries.
5. Heat a griddle or large skillet over medium heat and add a small amount of butter.
6. Pour 1/4 cup of batter for each pancake onto the hot griddle.
7. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
8. Flip and cook for another 2 minutes until golden brown.
9. Serve hot with butter, maple syrup, and extra blueberries.

Tips & Notes