1 ¼cups (300 ml)2% milk(You can use any milk, with skim milk yielding the least tender pancakes and whole milk yielding the most tender pancakes)
2teaspoon (10 ml)vanilla extract
3tablespoon (45 g)butter(melted, cooled)
2teaspoon (10 g)baking powder
¾teaspoon (4 g)salt
2tablespoon (25 g)sugar
1cupblueberries(fresh or frozen)
1 ½cupsall-purpose flour(plus 2 tablespoon to coat the blueberries)
Beat the eggs, add milk and vanilla, then beat all until light and foamy. Add the melted butter and stir or whisk in.
Add dry ingredients: baking powder, salt, sugar and flour. Stir just enough to combine, batter will be lumpy. Set the batter aside allowing it to rest (so the flour can absorb the liquid and the baking powder can start working).
(optional) Dust blueberries with a light amount of flour and gently fold them into batter.
Using a ¼ cup measuring cup, drop batter onto preheated large frying pan at medium-low to medium heat (350 degrees F/175 degrees C on a griddle). If you did not mix berries into the batter, add them onto the batter at this point.
Cook pancakes approximately 1 ½ to 2 minutes per side, until golden brown. Remove from heat and stack on a plate until all of the pancakes are cooked.
With either fresh or frozen blueberries, you can also add the berries directly onto the poured batter on your frying pan or skillet vs mixing them into the batter. This reduces any chance of the batter getting discolored.