In a large mixing bowl whisk together the all-purpose flour, 2 tablespoons granulated sugar, baking powder, and fine salt until evenly combined and aerated.

Combine wet ingredients

In a separate medium bowl whisk the whole milk, eggs, melted butter, and vanilla extract until smooth and lightly frothy.

Make the batter: Pour the wet ingredients into the dry ingredients. Using a silicone spatula or wooden spoon, gently fold until just combined. The batter should be slightly lumpy — do not overmix. Let rest 5 minutes to allow the baking powder to activate and the batter to hydrate.

Blueberry Compote (BYOB — Blueberries On Breakfast)

Cook compote

In a small saucepan combine 2 cups blueberries, 3 tablespoons sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Stir over medium heat until the sugar dissolves and the berries begin to release juice, about 3–4 minutes.

Thicken: Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering blueberries and cook another 1–2 minutes until the mixture thickens slightly and glossy. Remove from heat and let cool slightly; compote will thicken more as it cools.

Cooking & Finishing

Heat the pan

Heat a nonstick skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and swirl to coat the surface. The pan is ready when a drop of water sizzles on contact.

Cook pancakes

Use a 1/4-cup measure to pour batter onto the hot griddle for each pancake. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, another 1–2 minutes. Repeat, adding more butter as needed, to make about 8 pancakes (depending on exact size).

Plate and garnish

Stack pancakes on plates, spoon warm blueberry compote over the top, garnish with the reserved 1/4 cup fresh blueberries, dust with powdered sugar if using, and serve with maple syrup on the side.