Blueberry Pancakes

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs (large at room temperature)
• 2 cups buttermilk (at room temperature)
• 1/2 cup melted butter (cooled)
• 1 teaspoon vanilla
• 1 cup blueberries

Instructions

1. 1

   Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix well to ensure an even distribution of the dry ingredients.

2. 2

   In a separate bowl, beat the eggs until they are well combined.

3. 3

   Add the buttermilk, melted butter, and vanilla to the beaten eggs. Stir together until the mixture is smooth.

4. 4

   Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently until just combined. Do not overmix; a few lumps are fine.

5. 5

   Preheat a griddle or a non-stick pan over medium heat. Lightly grease the cooking surface with butter, oil, or cooking spray.

6. 6

   Pour about ¼ cup of batter onto the griddle for each pancake. Sprinkle a small handful of blueberries on top of each pancake. Cook until bubbles start forming on the pancake's surface, and the edges look set, usually about 2 to 3 minutes.

7. 7

   Flip the pancakes using a spatula and cook for an additional 1 to 2 minutes or until golden brown.

8. 8

   Remove the cooked pancakes from the griddle and keep them warm. Repeat the process with the remaining batter until all the pancakes are cooked.

9. 9

   Serve warm blueberry pancakes with your favorite toppings, such as maple syrup, additional blueberries, whipped cream, or powdered sugar.