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Ingredients
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Batter
Add-ins & finishing
Method
Batter
Combine dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until evenly distributed.
Mix wet ingredients
In a separate bowl or large measuring cup, whisk 2 large eggs until blended. Add 1 1/2 cups whole milk, 3 tablespoons melted unsalted butter and 1 teaspoon vanilla extract; whisk until combined.
Bring batter together
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined—small lumps are fine. Do not overmix or the pancakes will be tough.
Fold in blueberries
Gently fold 1 cup fresh blueberries into the batter, distributing them evenly. If blueberries are very large, you may lightly toss them in 1 teaspoon flour first to help prevent sinking.
Let the batter rest for 5 to 10 minutes at room temperature to allow the baking powder to start reacting and to produce lighter pancakes.
Cook & finish
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the hot surface, spacing them so they don't touch. Cook until bubbles form across the surface and edges look set, about 2 to 3 minutes. Carefully flip with a spatula and cook the other side until golden brown, about 1 to 2 minutes more. Adjust heat as needed so pancakes brown evenly without burning.
Keep warm
Transfer cooked pancakes to a baking sheet and keep warm in a single layer in a 200°F (95°C) oven while you cook remaining pancakes. Re-grease the surface as needed between batches.
Serve
Stack pancakes, top with 2 tablespoons unsalted butter and drizzle maple syrup to taste. Optionally dust with powdered sugar. Serve immediately.
Leftover tip: store cooled pancakes in an airtight container in the refrigerator for up to 3 days or freeze separated by parchment for up to 1 month.