Instructions
Step 1: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Step 2: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4: Gently fold the blueberries into the pancake batter.
Step 5: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
Step 6: Pour about 1/4 cup of batter onto the skillet for each pancake.
Step 7: Cook until bubbles form on the surface and the edges begin to set, then flip and cook the other side until golden brown.
Step 8: Repeat with the remaining batter.
Step 9: Serve the pancakes warm with maple syrup and extra blueberries on top.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20 to 30 seconds or warm them in a skillet over low heat. Pancakes can also be frozen for up to 2 months and reheated in a toaster or oven.
Continue on the next page