Blueberry Pancakes

Instructions
Step 1 In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 2 In another bowl, mix milk, egg, melted butter, and vanilla extract until combined.
Step 3 Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Step 4 Fold in the blueberries carefully to avoid breaking them.
Step 5 Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Step 6 Pour batter onto the skillet to form pancakes and cook until bubbles form on the surface.
Step 7 Flip and cook the other side until golden brown and cooked through.
Step 8 Repeat with remaining batter, adjusting heat as needed.
Step 9 Serve warm with syrup, butter, or powdered sugar.

Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave for 20–30 seconds. Pancakes can also be frozen for up to 2 months and reheated directly from frozen.