# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tbsp baking powder
04 - 1/2 tsp salt
→ Wet Ingredients
05 - 1 1/4 cups milk
06 - 2 large eggs
07 - 3 tbsp unsalted butter, melted and slightly cooled
08 - 1 tsp 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
# Direction Steps:
01 - In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
02 - In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until well blended and smooth.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some small lumps are acceptable and will result in tender pancakes.
04 - Gently fold in the blueberries, being careful not to crush them.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges appear set, approximately 2 minutes.
07 - Flip the pancakes and cook for another 1 to 2 minutes, or until golden brown and completely cooked through.
08 - Transfer cooked pancakes to a plate and keep warm. Continue cooking the remaining batter, adding more butter or oil to the skillet as needed.
09 - Serve hot with a pat of butter and a generous drizzle of maple syrup.
