Fluffy Pancakes with Blueberries and Cream

Instructions

Step 1 In a bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2 In another bowl, mix 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 Heat a non-stick skillet over medium heat and lightly grease with butter.
Step 5 Pour batter onto the skillet to form pancakes and cook until bubbles form on the surface.
Step 6 Flip and cook the other side until golden brown.
Step 7 Remove from the pan and repeat with remaining batter.
Step 8 Stack the pancakes on a plate and top with whipped cream and fresh blueberries.
Step 9 Drizzle with maple syrup before serving.

Storage and Reheating Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or toaster until warm.
You can freeze pancakes for up to 2 months and reheat directly from frozen.