Blueberry Pancakes
User Reviews
5
Blueberry Pancakes
Description
The recipe starts by mixing dry ingredients including flour, cane sugar, baking powder, baking soda, cinnamon, and salt. Wet ingredients consisting of egg, milk, Greek yogurt, avocado oil, and vanilla extract are whisked together and then combined with the dry mix until just incorporated to preserve lightness. Fresh blueberries are gently folded into the batter before cooking; if using frozen berries, they are scattered onto the pancakes once batter is in the skillet.
Cooking pancakes over medium-low heat and brushing the skillet lightly with oil produces pancakes that are golden brown with tender crumb and bursts of juicy blueberry flavor. The use of Greek yogurt adds moistness and slight tang.
These pancakes are served traditionally with maple syrup, complementing the cinnamon-spiced batter and fresh berries for a wholesome breakfast experience.
For vegan options, egg can be swapped with flax egg, and non-dairy milk and mashed banana can substitute yogurt to maintain texture and moisture.
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- Heaping ¼ teaspoon salt sea salt
- 1 egg large
- 1 cup milk plus 3 tablespoons
- ½ cup Greek yogurt plain, whole milk
- 2 tablespoons avocado oil plus more for brushing, or melted butter
- 1½ teaspoons vanilla extract
- 2 cups blueberries fresh or thawed frozen*
- maple syrup for serving
Instructions
- In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, and salt and stir to combine.
- In a medium bowl, whisk together the egg, milk, yogurt, avocado oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. If using fresh blueberries, fold them into the batter.
- Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. If using frozen berries, evenly scatter them onto each pancake immediately after pouring the batter. Cook the pancakes for 1 to 2 minutes, or until bubbles form. Flip and cook for 1 to 2 additional minutes, or until the pancakes are puffed and golden brown. Serve with maple syrup.
Notes
- Fold fresh blueberries into the batter before cooking; scatter frozen blueberries on pancakes after pouring batter for best texture.
- To make vegan: replace egg with flax egg (1 tbsp ground flaxseed + 3 tbsp water), use non-dairy milk, and substitute yogurt with ½ cup mashed banana.
User Reviews
Overall Rating
5
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