1 1/2 cups all-purpose flour

1/4 cup granulated white sugar

1 teaspoon baking powder

1/8 teaspoon salt

3/4 cup milk + more to thin out the batter, as needed

1 large egg

1 Tablespoon vegetable oil

1/2 cup fresh or frozen blueberries maple syrup

1. Whisk together first 4 ingredients; make a well in center of mixture.

2. In a separate bowl, whisk together milk, egg, and oil; add to dry ingredients, stirring just until moistened. Gently fold in blueberries.

3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with maple syrup.