# Needed Ingredients:
→ 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 cooled
08 - 1 teaspoon pure vanilla extract
→ Add-ins
09 - 1 cup fresh blueberries (or frozen, unthawed)
→ For Serving
10 - Butter, as needed
11 - Maple syrup, as needed
# How-To Steps:
01 - In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
02 - In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until fully blended.
03 - Pour the wet ingredients into the dry ingredients and gently stir until just combined; small lumps should remain to avoid overmixing.
04 - Carefully fold in the blueberries, distributing them evenly 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 edges set, approximately 2 minutes.
07 - Flip and cook an additional 1 to 2 minutes until golden brown and cooked through.
08 - Transfer the cooked pancakes to a plate and keep warm while repeating with remaining batter.
09 - Serve the pancakes warm topped with butter and a generous drizzle of maple syrup.
