Breakfast for 8

Small-Batch Blueberry Pancakes

Name: Small-Batch Blueberry Pancakes
Total time: 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 5/8 cups all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 large egg; 5/8 cups buttermilk; 2 tbsp canola oil; 1 cup fresh or frozen blueberries (optional)

Fluffy pancakes combine buttermilk batter with optional blueberries and cook quickly in an oiled skillet.

$0.13per serving $

15 minstart to table

8servings

American Vegetarian Kid-friendly Budget Breakfasts Lunches Summer

Ingredients

5/8 cups all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
5/8 cups buttermilk
2 tbsp canola oil
1 cup fresh or frozen blueberries (optional)

Steps

Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl.
Whisk the egg, buttermilk, and oil in another bowl, then stir them into the dry ingredients.
Fold in the blueberries if using, and let the batter rest for 2 minutes.
Heat a lightly oiled skillet over medium heat and pour in 1/4-cup portions of batter.
Cook each pancake for 2 minutes per side, until golden and cooked through.