2 1/4 cups all-purpose flour
1/2 cup sugar
4 tsp. baking powder
1/2 tsp. salt
4 eggs
1/3 cup vegetable oil
1 3/4 cups milk
1 cup blueberries

In a large bowl, stir together the flour, sugar, baking powder, and salt. Set aside.

In a small bowl, beat together the eggs and oil. Add the egg mixture and the milk to the dry ingredients and mix with a wire whisk until smooth. Gently fold in the blueberries. Pour the mixture into a labeled freezer container. Store in the freezer up to 6 months.

To make the pancakes:

Thaw the pancake batter in the refrigerator the night before. In the morning, oil and heat a large skillet over medium-high heat. Pour the pancake batter onto the hot skillet in 1/4 cup increments. Once the tops begin to bubble, flip the pancakes and continue cooking on the opposite side until lightly browned.