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Blueberry Pancakes
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Blueberry Pancakes

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 - 3
Author Pam - For the Love of Cooking

Equipment

  • Griddle or Large Skillet

Ingredients

  • 1 cup of flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp salt
  • ⅛ 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.