In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk melted butter, eggs, vanilla, and milk. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.

Prepare batter

Gently fold blueberries into the batter, taking care not to break them and to keep the batter as cohesive as possible.

Incorporate blueberries

Preheat a nonstick skillet or griddle over medium heat. Lightly grease with a small amount of oil or butter.

Preheat and prepare pan

Pour 1/4 cup of batter for each pancake onto the preheated pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more until golden brown.

Cook pancakes

Stack pancakes and serve warm with maple syrup or toppings of choice.

Serve

N/a