Ingredients:

  • 1.5 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup whole milk
  • 1 large egg
  • 3 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 0.5 cup fresh blueberries

Instructions:

  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  2. In a medium bowl, beat the egg into the whole milk, then whisk in the melted unsalted butter and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients; stir with a spatula just until combined. Stop while there are still visible lumps to ensure the pancakes remain light and fluffy.
  4. Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
  5. Pour 1/4 cup of batter per pancake onto the hot surface.
  6. Immediately drop 4-5 fresh blueberries onto the top of each wet pancake, gently pressing them in with your finger.
  7. Cook until bubbles form on the surface and the edges look set and matte, typically 2-3 minutes.
  8. Flip carefully and cook for another 1-2 minutes until the bottom is a consistent golden brown.