Description
These fluffy Blueberry Pancakes are perfect for a cozy breakfast or brunch. Made with a simple batter that combines all-purpose flour, Greek yogurt, and fresh or frozen blueberries, they cook up golden brown with a tender crumb. The addition of cinnamon and vanilla adds warmth and depth of flavor, while maple syrup provides the perfect sweet finish.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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
Additional
- 2 cups blueberries (fresh or thawed frozen*)
- Maple syrup (for serving)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, cane sugar, baking powder, baking soda, cinnamon, and sea salt. Stir well to evenly distribute all the dry ingredients.
- Combine Wet Ingredients: In a medium bowl, whisk together the egg, milk, plain whole milk Greek yogurt, avocado oil (or melted butter), and vanilla extract until smooth and well blended.
- Make Batter: Pour the wet ingredients into the dry ingredients. Gently mix until just combined; do not overmix to keep the pancakes tender. If using fresh blueberries, carefully fold them into the batter at this stage.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium-low heat. Lightly brush the surface with oil or melted butter to prevent sticking.
- Cook Pancakes: Using a ⅓-cup scoop, pour the batter onto the skillet for each pancake. If using frozen blueberries, immediately scatter them evenly over each pancake after pouring the batter. Cook for 1 to 2 minutes, or until bubbles form on the surface and the edges look set.
- Flip Pancakes: Carefully flip each pancake and cook for an additional 1 to 2 minutes, or until the pancakes puff up and have a golden brown color on both sides.
- Serve: Serve pancakes warm with a generous drizzle of maple syrup for a delicious breakfast treat.
Notes
- Using fresh blueberries gives a slight burst of flavor within the batter, whereas frozen berries can be scattered on top of the batter on the griddle to prevent turning the batter purple.
- For fluffier pancakes, avoid overmixing the batter; some lumps are okay.
- You can substitute whole milk Greek yogurt with regular plain yogurt, but it may affect the texture slightly.
- Avocado oil provides a neutral taste, but melted butter imparts a richer flavor. Use according to preference.
- If you desire dairy-free options, substitute milk and yogurt with plant-based alternatives and use oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
