Ingredients:

For the Blueberry Pancakes:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk (or regular milk with 1 teaspoon vinegar)
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

For the Blueberry-Maple Syrup:

• 1 cup fresh or frozen blueberries
• 1/2 cup maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions:

1. Make the Blueberry-Maple Syrup: In a small saucepan over medium heat, combine the blueberries, maple syrup, and lemon juice. Bring to a simmer and cook for 5-7 minutes, or until the blueberries start to burst and the syrup thickens slightly. If you prefer a thicker syrup, stir in the cornstarch mixture and cook for an additional 1-2 minutes until thickened. Keep warm.
2. Prepare the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be lumpy. Gently fold in the blueberries.
3. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown. Repeat with the remaining batter.
4. Serve and Enjoy: Stack the pancakes on plates and pour the warm blueberry-maple syrup over the top. Serve with extra blueberries, a dollop of whipped cream, or a sprinkle of powdered sugar if desired. Enjoy the sweet, fruity goodness in every bite!