# 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
# Steps:
01 - Whisk together flour, sugar, baking powder, and salt in a large mixing bowl until evenly distributed.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until fully incorporated and smooth.
03 - Pour wet ingredients into dry ingredients. Stir gently until just combined—some small lumps should remain. Avoid overmixing to prevent tough pancakes.
04 - Gently fold blueberries into the batter, being careful not to crush them.
05 - Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking oil.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook for approximately 2 minutes until bubbles form on the surface and edges appear set.
07 - Flip pancakes and cook for an additional 1 to 2 minutes until golden brown and completely cooked through.
08 - Transfer cooked pancakes to a warm plate. Continue with remaining batter, keeping finished pancakes warm.
09 - Serve immediately with butter and maple syrup.
