Warm, fluffy pancakes packed with fresh blueberries, butter, and maple syrup for a classic breakfast treat.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1 1/4 cups milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted and slightly cooled
08 - 1 teaspoon pure vanilla extract
→ Add-ins
09 - 1 cup fresh blueberries (or frozen, not thawed)
→ For Serving
10 - Butter, to serve
11 - Maple syrup, to serve
# Directions:
01 - In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until thoroughly blended.
03 - Pour the wet mixture into the dry ingredients and gently stir until just combined; some small lumps should remain to avoid overmixing.
04 - Carefully fold fresh or frozen blueberries into the batter without overworking.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface and edges are set, approximately 2 minutes.
07 - Flip pancakes and cook for an additional 1 to 2 minutes until golden brown and fully cooked through.
08 - Transfer cooked pancakes to a plate and keep warm while repeating the cooking process with remaining batter.
09 - Serve pancakes warm topped with butter and a generous drizzle of maple syrup.
