Blueberry Pancakes
The ultimate comfort food, Blueberry Pancakes are fluffy, bursting with juicy berries, and topped with warm maple syrup. Perfect for breakfast or brunch, they’re easy to whip up and a delight to eat. Treat yourself to a stack of these irresistible pancakes tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Whisk
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon cinnamon
- 0.25 teaspoon sea salt
- 1 large egg
- 1 cup plus 3 tablespoons milk
- 0.5 cup plain whole milk Greek yogurt
- 2 tablespoons avocado oil
- 1.5 teaspoons vanilla extract
- 2 cups blueberries
- to taste 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.
- Cook the pancakes for 1 to 2 minutes, or until bubbles form.
- Flip the pancakes and cook for 1 to 2 additional minutes, or until they are puffed and golden brown.
- Serve your pancakes hot with a drizzle of maple syrup.
Notes
- Tip 1: Fresh and frozen blueberries are both great here, but you'll add them to the batter at different times.
- Tip 2: To make these vegan, replace the egg with a flax egg.
- Tip 3: Use your favorite non-dairy milk, and replace the yogurt with ½ cup mashed banana.