Blueberry Pancakes

Perfectly Light and Fluffy

Gather the ingredients - * Flour * Sugar * Baking powder * Cinnamon * Milk * Eggs * Butter * Vanilla extract * Blueberries

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

In another bowl, whisk together the milk, eggs, melted butter, and vanilla.

– Add the wet ingredients to the dry and whisk just until no large lumps of flour remain. – Add the fresh blueberries and gently fold them into the batter.

– Scoop 1/4 cup sized pancakes onto the skillet – Cook until the top starts to bubble and the edges are set.  Then flip the pancakes and cook until the bottom is golden brown.

– Repeat with remaining pancake batter. – Serve topped with extra fresh blueberries and a drizzle of maple syrup.

Full recipe at