First things first, gather all your ingredients. Having everything ready makes the process smoother. I often lay them out on my countertop so I can quickly grab what I need.

In a mixing bowl, combine the self-rising flour and a pinch of sea salt. Then, make a well in the center and crack in the egg. Pour in the whole milk, followed by the Greek yogurt and olive oil if you’re using them. Whisk everything until smooth—we want a nice, lump-free batter.

Pro tip: Don’t overmix! A few lumps are perfectly fine.

Gently fold in the fresh blueberries and vanilla extract. This step adds a pop of flavor and color, making your batter look so inviting.

Now, grab a non-stick frying pan or griddle. Heat it on medium before adding a tiny bit of olive oil. You want to coat the bottom just enough to prevent sticking.

Pour about ¼ cup of batter onto the hot pan for each pancake. Cook until you notice bubbles forming on the surface—this usually takes about 2 to 3 minutes. Flip the pancakes and cook for another minute or two until they’re golden brown.

Once your pancakes are done, it’s time to stack them high! Drizzle with honey, add more blueberries if you wish, and maybe a dollop of Greek yogurt. The beauty of pancakes is in their customization. So, get creative with toppings!