Blueberry Pancakes
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(33)
Ingredients
4 servings
- 1½ cups all-purpose flour
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 1 large egg
- 1 cup plus 3 tablespoons milk
- ½ cup plain whole milk Greek yogurt
- 2 tablespoons avocado oil or melted butter, plus more for brushing
- 1½ teaspoons vanilla extract
- 2 cups blueberries, fresh or thawed frozen
- Maple syrup, for serving
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Preparation
Step 1
In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, and salt and stir to combine.
Step 2
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.
Step 3
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.
Step 4
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Chef's notes
Fresh and frozen berries are both great here, but you'll add them to the batter at different times. Fold fresh blueberries into the batter before pouring. Scatter frozen berries over the pancakes immediately after pouring the batter.
To make these vegan:
Replace the egg with a flax egg
Use your favorite non-dairy milk, and replace the yogurt with ½ cup mashed banana.
