Blueberry Pancakes
We still have a bunch of blueberries that my neighbor Jack gave us, so I decided to try a blueberry pancake recipe I found in the August edition of Cooking Light. It was a very simple recipe to make and tasted fantastic. The blueberry pancakes were light, fluffy, and packed with fruit. My kids happily devoured their portions and loved them paired with maple-roasted bacon and crispy hash browns.
Blueberry Pancakes
Ingredients:
- 1 cup of flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- â…› tsp salt
- â…› tsp nutmeg
- ¾ cup vanilla yogurt
- 2 large eggs, lightly beaten
- 2 tbsp butter, melted
- 2 tsp fresh lemon juice
- ½ tsp vanilla extract
- 1 cup of fresh or frozen blueberries
How to Make Blueberry Pancakes
Make the pancake batter by combining the flours, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl, stirring well to combine.
Combine yogurt, eggs, butter, lemon juice, and vanilla in a small bowl, mix thoroughly.
Add the flour mixture to the yogurt mixture, stirring until smooth.
Stir in the blueberries.
Cook the pancakes by heating a griddle or large skillet coated with cooking spray over medium heat.
Pour about ¼ cup of batter per pancake onto the hot griddle or large skillet, top each pancake with blueberries, and cook for 2 minutes or until the tops are covered with bubbles and the edges look cooked.
Carefully flip pancakes and cook for 2 more minutes, or until bottoms are lightly browned.
Serve immediately, topped with butter and warm maple syrup. Enjoy.
Equipment
Ingredients
- 1 cup of flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- â…› tsp salt
- â…› tsp nutmeg
- ¾ cup vanilla yogurt
- 2 large eggs lightly beaten
- 2 tbsp butter melted
- 2 tsp fresh lemon juice
- ½ tsp vanilla extract
- 1 cup of fresh or frozen blueberries
Serving:
- Butter
- Maple syrup warmed
Instructions
- Make the pancake batter by combining the flours, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl, stirring well to combine.
- Combine yogurt, eggs, butter, lemon juice, and vanilla in a small bowl, mix thoroughly.
- Add the flour mixture to the yogurt mixture, stirring until smooth.
- Stir in the blueberries.
- Cook the pancakes by heating a griddle or large skillet coated with cooking spray over medium heat.
- Pour about ¼ cup of batter per pancake onto the hot griddle or large skillet, top each pancake with blueberries, and cook for 2 minutes or until the tops are covered with bubbles and the edges look cooked.
- Carefully flip pancakes and cook for 2 more minutes, or until bottoms are lightly browned.
- Serve immediately, topped with butter and warm maple syrup. Enjoy.
