Add the blueberries at the last and don’t stir more than necessary to avoid turning your pancakes blue. Serve with maple syrup, coconut cream syrup, or vanilla cream syrup.
2 cups all-purpose flour cups
2 tablespoons granulated sugar
3 tablespoons dry buttermilk powder
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup individually frozen or fresh blueberries
1/2 teaspoon lemon extract
1/8 teaspoon nutmeg
1 large egg, whisked
2 tablespoons vegetable oil
1 3/4 cups cool water or enough to reach the desired consistency
- Mix the dry ingredients together in a large bowl.
- Add the egg, oil, extract, and water to the dry ingredients and stir until just combined. The batter will probably be too dry so add more water to reach the desired consistency. Add the blueberries.
- Cook the pancakes on a hot griddle, turning once. Serve hot.