Blueberry buttermilk flapjacks

1 3 / 4 cups all-purpose flour

3 1/ 2 tablespoons sugar

1 tablespoon baking powder

1/ 2 teaspoon coarse salt

1 1/ 2 cups buttermilk

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 tablespoon unsalted butter, melted, plus more, softened, for the skillet and serving

2 tablespoons plus 2 teaspoons vegetable oil

1 cup blueberries, plus more for garnish

Pure maple syrup, for serving

Sift together the flour, sugar, baking powder, and salt. Whisk together the buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into the flour mixture. Fold in the blueberries. Set batter aside.
Heat 1/ 2 teaspoon butter and 2 teaspoons oil in a large nonstick skillet over medium heat. Pour in 1 / 3 cup batter. Cook until small bubbles form, about 3 minutes. Flip; cook until golden brown, about 3 minutes. Repeat with the remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.

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