# Ingredients List:
→ 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 whole milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted and cooled
08 - 1 teaspoon pure vanilla extract
→ Add-ins
09 - 1 cup fresh blueberries (or frozen, unthawed)
→ For Serving
10 - Butter as needed
11 - Maple syrup as needed
# Directions:
01 - In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly blended.
02 - In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until fully incorporated.
03 - Pour the wet mixture into the dry ingredients and gently stir until just combined, leaving some small lumps to ensure tenderness.
04 - Carefully fold fresh or frozen blueberries into the batter without overmixing to prevent breaking the berries.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges are set, approximately 2 minutes.
07 - Flip each pancake carefully and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Transfer cooked pancakes to a warm plate and repeat with remaining batter, maintaining heat on the skillet.
09 - Serve pancakes hot with a pat of butter and a generous drizzle of maple syrup.
