Instructions:

• Step 1: Prepare Your Ingredients - Start by gathering all your ingredients. Ensure that your blueberries are ready to go—if you’re using frozen, make sure they’re thawed and drained.
• Step 2: Mix Dry Ingredients - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda until well combined.
• Step 3: Combine Wet Ingredients - In a separate bowl, beat the large egg. Then add the milk, vegetable oil, and lemon juice (or vinegar) to the egg. Whisk these ingredients together until they are fully mixed.
• Step 4: Combine Wet and Dry Ingredients - Pour the wet mixture into the bowl with the dry ingredients. Gently fold the mixture together with a spatula or whisk until just combined. Be careful not to overmix—some lumps are perfectly fine.
• Step 5: Add Blueberries - Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
• Step 6: Heat the Skillet - Preheat a skillet or non-stick pan over medium heat. You can test if it’s ready by sprinkling a few drops of water on the surface; if they sizzle and evaporate, it’s time to cook!
• Step 7: Cook the Pancakes - Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes until golden brown.
• Step 8: Serve and Enjoy - Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. Serve the pancakes warm, topped with extra blueberries, syrup, or your favorite toppings!