While we have a few weeks of summer left, take full advantage of your summer fruits and lazy weekends! Blueberry pancakes are where it’s at. When Reg and I were in New Hampshire a few weekends ago, we woke up early to pick some fresh blueberries and had pancakes on the mind – it was quick, easy and delicious. This recipe has the perfect amount of fluff, while maintaing a little density.

// Ingredients {makes between 8-10 pancakes}

Nonstick Spray (or butter for the pan)
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk (if you don’t have buttermilk, this is how to make it easily at home)
1/4 cup granulated sugar
1 heaping tablespoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
blueberries (or any fruit you’d like!)

// Instructions

01. Preheat a skillet over medium-low heat. Use nonstick spray or butter to grease up the pan.

* At this point if you’re making the buttermilk, do so now so it has a few minutes to sit.

02. Mix flour, sugar, baking soda, baking powder & salt into a medium sized bowl.

03. In a large bowl, whisk your milk, oil, and egg together.

04. Add dry ingredients slowly to the wet, whisking until well mixed and there are no chunks.

05. Pour your desired sized pancake into the skillet

06. Sprinkle in your desired fruit (as many as you’d like!)

07. Flip when edges are bubbling/appearing to harden. They should be golden brown.

08. Cook until the pancakes seem cooked all the way through and the bottom is golden, about another 2-3 minutes.

09. Repeat!

Garnish with powdered sugar and extra fruit if you’d like! It makes them extra cute!

And most importantly – enjoy!