Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• Butter or cooking oil for the griddle

Instructions:

Preheat your outdoor griddle to medium-high heat (around 375°F or 190°C). Make sure to grease the griddle surface with butter or cooking oil to prevent sticking.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, beat the egg and then add the buttermilk, melted butter, and vanilla extract. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.

Gently fold in the fresh blueberries.

Using a ladle or measuring cup, pour the pancake batter onto the hot griddle to form pancakes of your desired size. Leave enough space between each pancake to flip them easily.

Cook the pancakes until you see bubbles forming on the surface, about 2-3 minutes.

Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes, or until they are golden brown on both sides and cooked through.

Remove the pancakes from the griddle and place them on a plate. If you’d like, keep them warm in the oven at a low temperature while you cook the remaining batter.

Serve your delicious blueberry pancakes with a pat of butter, a drizzle of maple syrup, and extra fresh blueberries on top.

Enjoy your outdoor griddle-cooked blueberry pancakes with family and friends for a delightful breakfast or brunch!

These fluffy, blueberry-studded pancakes are the perfect way to start your day when you’re out in the great outdoors. Happy cooking!

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