Fluffy Blueberry Pancakes in 25 Minutes

Instructions:

1. In a medium bowl, whisk together the flour, cane sugar, baking powder, and salt.
2. In a separate large bowl, whisk the egg, buttermilk, melted butter, and vanilla until smooth.
3. Gently pour the dry ingredients into the wet and fold together with a spatula until just combined, leaving a few streaks of flour.
4. Let the batter rest for 10 minutes. Gently fold in the blueberries at the last second.
5. Preheat a skillet over medium-low heat and lightly grease with butter or avocado oil.
6. Scoop 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and edges look set and matte (about 2-3 minutes).
8. Flip the pancakes and cook until golden brown on both sides.
9. Combine maple syrup, fresh blueberries, lemon juice, and salt in a small saucepan; simmer until blueberries burst and syrup thickens.