In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients and set aside.
1½ cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt
In a separate medium bowl, beat the egg until frothy. Then mix in the milk and 2 tablespoons of oil.
1 large egg, 1½ cups whole milk, 3 tablespoons vegetable oil
Pour the wet ingredients into the dry ingredients. Stir this gently until just mixed - the batter should still be a little lumpy. (Do not overmix, or you will not get fluffy pancakes.)
Allow the batter to rest for 10 minutes then gently fold in the blueberries.
1 cup fresh blueberries
Preheat your griddle to medium-low (about 250-275°F) and coat with the remaining 1 tablespoon of oil.
3 tablespoons vegetable oil
Use a ¼ cup measuring cup to portion the batter out onto the preheated and oiled griddle.
Cook until the bottom is golden and bubbles begin to form and pop on the edges and top of the pancakes. Then flip and cook the other side for about 1 additional minute or until golden brown.
Top with butter, syrup, and serve warm. Keep pancakes warm on a parchment lined baking sheet in the oven at 200°F while you cook off the remaining batter.
maple syrup, butter