• Prep time: 10 minutes

  • Cook time: 15 minutes

  • Yield: 6–8 large pancakes (a stack just like the photo)

Ingredients

The Wet Ingredients

  • 1 cup milk (or buttermilk for extra tang and fluff)

  • 1 large egg

  • 2 tablespoons butter, melted (and cooled slightly)

  • 1 teaspoon vanilla extract

The Dry Ingredients

  • 1 cup all-purpose flour

  • 2 tablespoons sugar

  • 2 teaspoons baking powder

  • ½ teaspoon salt

The Mix-ins & Toppings

  • 1 cup fresh blueberries (plus extra for serving)

  • Butter or oil for the pan

  • Maple syrup or honey for drizzling

Instructions

1. Mix the Batter

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  2. In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until well combined.

  3. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined.

Pro Tip: Do not overmix! The batter should be thick and a little lumpy. Overmixing makes the pancakes dense instead of fluffy.

2. Cook to Golden Perfection

  1. Heat a large non-stick skillet or griddle over medium heat. Lightly brush with a little butter or oil.

  2. Scoop about ⅓ cup of batter onto the skillet for each pancake.

  3. Immediately drop a generous handful of fresh blueberries onto the top of the wet batter. (This ensures even blueberry distribution in every pancake!)

  4. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges look set and dry.

3. The Flip

  1. Slide your spatula underneath and flip the pancake over in one quick motion.

  2. Cook the other side for another 1 to 2 minutes until it is golden brown and cooked through.