Blueberry Pancakes

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agents for fluffy pancakes.
2. Mix the wet ingredients
   In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth. The melted butter adds richness and helps create a tender texture.
3. Combine wet and dry mixtures
   Pour the wet ingredients into the dry ingredients and stir gently just until combined. Some small lumps are fine - overmixing will develop gluten and make tough pancakes. Fold in 1 cup of the fresh blueberries carefully to avoid crushing them.
4. Cook the pancakes
   Heat a large non-stick skillet or griddle over medium heat. Lightly grease with oil or butter. Pour 1/4 cup of batter for each pancake onto the hot surface. Sprinkle a few extra blueberries on top of each pancake before they set.
5. Watch for bubbles
   Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. When the bubbles begin to pop and leave holes, flip the pancakes carefully with a spatula.
6. Finish cooking
   Cook the second side until golden brown, about 1-2 minutes more. Transfer to a warm plate and cover loosely with foil while cooking the remaining pancakes.
7. Serve immediately
   Stack the pancakes on plates, scatter with the remaining fresh blueberries, and serve with warm maple syrup. For an extra touch, sprinkle with fresh lemon zest if desired.