Blueberry Pancakes

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Step 2: In another bowl, combine the milk, egg, melted butter, and vanilla extract.

Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Step 4: Fold the blueberries carefully into the pancake batter.

Step 5: Heat a lightly greased skillet or griddle over medium heat.

Step 6: Pour small portions of batter onto the hot skillet and cook until bubbles appear on the surface and the edges begin to set.

Step 7: Flip the pancakes and cook the other side until golden brown and cooked through.

Step 8: Repeat with the remaining batter, adding more butter or oil to the skillet as needed.

Step 9: Stack the pancakes on a serving plate and top with extra blueberries and maple syrup.

Step 10: Serve warm and enjoy.

Storage and Reheating Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.

To freeze, place pancakes in a freezer-safe bag with parchment paper between each pancake and freeze for up to 2 months.

Reheat pancakes in a toaster, skillet, oven, or microwave until heated through.

If using frozen blueberries in the batter, do not thaw them first to prevent the pancakes from turning purple.

For the best texture, reheat pancakes in a skillet or toaster instead of the microwave.