# What You'll Need:
→ Pancake Batter
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 2 cups whole milk
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract
→ Blueberry Layer
10 - 2 cups blueberries, fresh or frozen
11 - 1 tablespoon all-purpose flour (optional, for tossing berries)
→ Topping
12 - 2 tablespoons turbinado sugar or granulated sugar (optional)
13 - Powdered sugar, for serving (optional)
14 - Maple syrup, for serving
# Steps to Follow:
01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with unsalted butter or nonstick spray.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk eggs, whole milk, melted butter, and vanilla extract until fully integrated.
04 - Pour wet mixture into dry ingredients and gently mix until just incorporated. Avoid overmixing; some small lumps are acceptable.
05 - If desired, toss blueberries with 1 tablespoon of flour to minimize sinking during baking.
06 - Gently fold 1 1/2 cups of the blueberries into the batter using a spatula.
07 - Spread batter evenly in the prepared baking dish. Distribute remaining 1/2 cup blueberries on top.
08 - If opted, sprinkle turbinado or granulated sugar evenly over the surface for a crunchy finish.
09 - Bake in the preheated oven for 38–42 minutes, or until the center is set and the top is golden brown. A toothpick inserted should come out clean.
10 - Allow to cool for 10 minutes. Dust with powdered sugar, slice, and serve with maple syrup.
