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I made the best blueberry pancakes that I have ever made.
They are fluffy, most of my pancakes don’t turn out this fluffy. The batter wasn’t runny…I don’t like runny batter. They flipped easily and didn’t fall apart because they were fluffy and the batter wasn’t runny.
Plus add some fresh blueberries and it is just a pancake party in your mouth!
Did I mention you can make these gluten free? Yes, you can!
Okay…so why were they so fluffy? By mistake.
If you want fluffy pancakes all you need to do is have a baby who decides to start randomly crying in the evenings again as if we are back to a newborn phase all over again. Crying so hard that you had to leave dinner for about 30 minutes to get her calm enough to go back and finish them. Yes, this was a breakfast for dinner night.
I came back…my batter was thicker and fluffier. Then, I learned, leave your batter for about 30 minutes to sit and you have fluffy pancakes.
These pancakes were the best ones I’ve made so far, at least I think so. Now, that could of been from the fact I had been dealing with a screaming mad baby or I should say spitting mad baby for several hours by the time I actually ate them, so anything at this point tasted like heaven as long as it was coated in silence.
I mixed blueberries into the batter for this but also topped them with additional blueberries too. Is it just me or are you excited that blueberries are in season now? They are so tasty this time of year!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
- 2 Cups All Purpose Flour or Gluten Free All Purpose Flour
- 3 Tsp Baking Powder or Gluten Free Baking Powder
- 1 Tsp Salt
- 2 Cups Milk
- 1/2 Cup Sugar
- 2 Eggs
- 1 Tbsp Vanilla
- 1-2 Cups Blueberries
- Makes 8-12
- Combine all ingredients in a bowl mixing well and folding in the blueberries. Let batter sit for about 30 minutes for fluffier pancakes.
- While the batter is sitting about 10 minutes before you are ready to cook begin to heat the griddle or skillet to medium heat and spray with non stick cooking spray.
- Spoon out the batter into about sand dollar size and let it cook on one side until the batter begins to bubble, then flip over and cook until done. This typically just takes 2-3 minutes. It should release fairly easily from the griddle and you can be sure that the bottom is browned.
- Continue until all pancake batter is used.