Light, fluffy pancakes bursting with fresh blueberries, served with butter and maple syrup for a classic breakfast.
# Components:
→ 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 - In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly distributed.
02 - In a separate bowl, whisk the milk, eggs, melted butter, and vanilla until well combined and smooth.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some small lumps are fine.
04 - Gently fold in the blueberries until evenly distributed throughout the batter.
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. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
07 - Flip and cook for another 1–2 minutes, or until golden brown and cooked through.
08 - Transfer pancakes to a plate and keep warm. Repeat with the remaining batter.
09 - Serve hot with a pat of butter and a generous drizzle of maple syrup.
