🧂 Ingredients

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ¼ cups buttermilk
• 1 large egg
• 2 tbsp butter
• 1 tsp vanilla extract
• 1 cup blueberries

📖 Instructions

🥣 Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

💦 Combine the Wet Ingredients
In a separate bowl or large measuring cup, whisk the buttermilk, egg, melted butter, and vanilla.

🌀 Make the Batter
Pour the wet ingredients into the dry. Gently stir until just combined — it’s okay if it’s a little lumpy! Don’t overmix or the pancakes will be dense.

🫐 Add Blueberries
Fold in the blueberries carefully so they’re evenly distributed.

🔥 Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat. Add a little butter or oil.
Pour about ¼ cup batter per pancake onto the pan.
Cook for 2–3 minutes until bubbles form and the edges look set. Flip and cook another 1–2 minutes until golden and cooked through.

🍽️ Serve Warm
Stack ‘em high and serve with butter, maple syrup, extra blueberries, and maybe a dusting of powdered sugar.