Blueberry Pancakes

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice, let sit for 5 minutes)
• 1 large egg
• 2 tablespoons melted butter (plus more for cooking)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Maple syrup (for serving)

Instructions:

1. Prepare the Batter:

   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
   • In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
   • Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.

2. Add the Blueberries:

   • Gently fold the blueberries into the batter.

3. Cook the Pancakes:

   • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
   • Pour about ¼ cup of batter onto the skillet for each pancake.
   • Cook for 2-3 minutes, until bubbles form on the surface, and the edges start to look set.
   • Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.

4. Serve:

   • Stack the pancakes on a plate, and drizzle with maple syrup.
   • Optionally, add extra fresh blueberries or a dusting of powdered sugar on top.

Enjoy your deliciously fluffy blueberry pancakes for breakfast or brunch!