Fluffy pancakes that are filled with fresh blueberries inside. Batter is prepared quickly with pantry basics. These pancakes are my family's favorite for Saturday morning breakfast.
Add flour, baking powder, sugar and salt together in a large bowl. In a smaller bowl, whisk together milk, egg, butter and vanilla. Combine milk mixture into a large bowl with the flour, stirring until well combined.
Gently fold in the blueberries, stirring gently to fully combine.
Brush vegetable oil to lightly oil a large skillet (or use nonstick spray), and heat over medium-high heat. Add 1/4 cup drops of pancake batter on the skillet, cooking until bubbles appear and browned on bottom. Flip over and brown the other side. Remove from skillet and continue until all the batter is gone.
Serve warm with maple syrup or butter, and additional blueberries if desired. Enjoy!