Easy Fluffy Blueberry Pancakes

Do you need some inexpensive meal ideas that will fill up your family? When I was first married, almost 30 years ago, my husband and I kept a $30 a week grocery budget. We ate things like mac and cheese, brown beans and cornbread, grilled cheese and tomato soup, and other inexpensive menu options. But we never felt lacking! In fact, I wrote a post about those meals 3 years ago, and you can find LOTS of cheap meal ideas and recipes, here:  40 Extremely Low Cost Meal Ideas.

Anyway, all that to say, another great inexpensive meal idea (even for dinner) is pancakes! Add some fruit to them and wow, you add color and nutrition. 😮  My favorite fruit to add to pancakes is BLUEBERRIES! They are so yum! I made some last week for my hubby who had a hankering for pancakes, and we thoroughly enjoyed them!

Here’s the recipe!

INGREDIENTS:

• 1 1/2 cups flour
• 3 Tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup of milk
• 2 eggs
• 1/4 cup vegetable oil
• 1 to 1 1/2 cups blueberries

INSTRUCTIONS:

Step 1: Mix together the dry ingredients in one bowl.

Step 2: Whisk together the wet ingredients in a separate bowl.

Step 3: If using fresh blueberries, rinse well and lightly pat dry. If using frozen (which is what I did), thaw and drain the liquid off. (If you don’t thaw them, their “frozeness” keeps the pancake batter from cooking well, so don’t do that).

Step 4: Stir together the dry and wet ingredients. Gently fold in the blueberries.

Step 5: Cook over medium heat in a greased (I use cooking spray) frying pan. I use a 1/4 cup measuring cup to measure out the batter into the pan. When they start to get air bubbles on the top, and golden on the bottom, they’re ready to flip. Cook till golden brown.

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Easy Fluffy Blueberry Pancakes

Prep Time 10 minutes

Cook Time 4 minutes

Total Time 14 minutes

Servings 12 pancakes

Ingredients

• 1 1/2 cups flour
• 3 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup milk
• 2 eggs
• 1/4 cup vegetable oil
• 1 to 1 1/2 cups blueberries

Instructions

• Mix together the dry ingredients in one bowl.
• Whisk together the wet ingredients in a separate bowl.
• If using fresh blueberries, rinse well and lightly pat dry. If using frozen (which is what I did), thaw and drain the liquid off. (If you don’t thaw them, their “frozeness” keeps the pancake batter from cooking well, so don’t do that).
• Stir together the dry and wet ingredients. Gently fold in the blueberries.
• Cook over medium heat in a greased (I use cooking spray) frying pan. I use a 1/4 cup measuring cup to measure out the batter into the pan. When they start to get air bubbles on the top, and golden on the bottom, they’re ready to flip. Cook till golden brown.

This recipe makes around a dozen pancakes. Serve with maple syrup and whipped cream.  🙂  I didn’t throw out the liquid from the drained blueberries either. I put the liquid in a little saucepan, added a Tablespoon of sugar, and boiled it down a bit. It made a delicious blueberry sauce for our pancakes.