# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1 1/4 cups buttermilk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted, plus more for greasing
09 - 1 teaspoon vanilla extract
→ Add-ins
10 - 1 cup fresh or frozen blueberries
# Directions:
01 - In a large mixing bowl, thoroughly whisk together flour, granulated sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth and well blended.
03 - Pour the wet ingredients into the dry mixture and gently stir until just incorporated. Batter should remain slightly lumpy.
04 - Carefully fold the blueberries into the batter to distribute evenly without breaking them.
05 - Place a non-stick skillet or griddle over medium heat and lightly grease with additional unsalted butter.
06 - Portion approximately 1/4 cup of batter per pancake onto the heated surface. Cook for 2 to 3 minutes, until bubbles form on the surface and edges appear set.
07 - Carefully flip each pancake and cook for an additional 2 to 3 minutes, until golden brown and cooked through.
08 - Repeat frying process with remaining batter, keeping finished pancakes warm. Serve immediately with maple syrup, fresh blueberries, or powdered sugar as desired.
