Blueberry Pancakes

  • 1 cup all-purpose flour
  • 3 tablespoons cornmeal
  • 3 tablespoons quick-cooking oats
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Dash ground nutmeg
  • 1 large egg
  • 1-1/2 cups buttermilk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

In a large bowl, whisk the first eight ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes. Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.

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