Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (you can also use frozen)
- Additional butter or oil for cooking
- Optional: Maple syrup and extra blueberries for serving
Instructions
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Combine Wet Ingredients: In another bowl, beat the egg and then mix in the milk, melted butter, and vanilla extract.
- Combine Mixtures: Pour the wet mixture into the dry ingredients, stirring until just blended. Be careful not to overmix; some small lumps are okay.
- Fold in Blueberries: Gently fold the blueberries into the batter.
- Preheat the Pan: Heat a lightly oiled griddle or frying pan over medium-high heat.
- Cook Pancakes: Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; flip them when bubbles form on the surface and the edges look set (about 1 to 2 minutes per side).
- Serve: Serve hot with additional blueberries and maple syrup if desired.