Peach and Blueberry Pancakes

Ingredients

• All-purpose flour (1 cup)
• Baking powder (2 teaspoons)
• Salt (1/4 teaspoon)
• Granulated sugar (2 tablespoons)
• Milk (3/4 cup)
• Egg (1, large)
• Vanilla extract (1 teaspoon)
• Unsalted butter (2 tablespoons, melted (plus more for cooking))
• Fresh peaches (1 cup, diced)
• Fresh blueberries (1 cup)
• Maple syrup (for serving)
• Powdered sugar (for dusting (optional))

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar until well combined.
2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. The batter should be thick and fluffy.
4. Fold in the diced peaches and blueberries, ensuring they are evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
6. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then carefully flip and cook for an additional 1-2 minutes, or until golden brown.
7. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
8. Serve the pancakes warm, drizzled with maple syrup and dusted with powdered sugar if desired. Add extra fresh fruit on the side for a vibrant presentation.