1. Prep the Dry Ingredients

Start by sifting the all-purpose flour into a large mixing bowl. Sifting ensures that your pancakes remain light and fluffy. Add in the white granulated sugar, baking powder, and salt. Stir the dry ingredients together to evenly distribute the baking powder, which is essential for achieving those perfect fluffy pancakes.

2. Make the Wet Ingredients

In a separate bowl, whisk together the milk, eggs, and melted butter. If you’re using coconut oil instead of butter, it’ll provide a slightly different flavor, but it works just as wonderfully. Pour the wet ingredients into the dry mixture and stir gently. Be careful not to overmix; a few lumps in the batter are perfectly fine and will contribute to the fluffiness of the pancakes.

3. Add the Blueberries

Gently fold the fresh blueberries into the batter. Fresh blueberries work best because they hold their shape well and don’t turn the batter blue. If you’re using frozen blueberries, be sure to thaw them before adding them to prevent excess moisture. A delicate hand here ensures that the blueberries stay intact and don’t break into the batter.

4. Cook the Pancakes

Heat a frying pan or griddle over medium-high heat. Add a small amount of oil or butter to grease the surface. Once the pan is hot, pour around ¼ cup of batter for each pancake. You can adjust the size depending on your preference, but this amount usually yields a nice medium-sized pancake.

As the batter cooks, drop a few extra blueberries directly onto the pancake for an extra burst of flavor. You’ll know it’s time to flip the pancake when the edges start to look dry, and bubbles appear on the surface. Flip the pancake gently with a spatula, and cook the other side until both sides are golden brown.

5. Serve and Enjoy

Once the pancakes are cooked, stack them high on a plate and serve immediately. Top with a generous pat of butter, a drizzle of maple syrup, and extra fresh blueberries for that perfect finishing touch.