Blueberry pancakes are a breakfast staple around here, but this recipe is amazing! They are so fluffy and full of blueberries- and even a little healthy too! Whole wheat flour and Greek yogurt add some protein and extra goodness to this breakfast dish. Don’t forget the blueberries! Because, let’s be honest, what is a pancake without blueberries?!
2 cups whole wheat flour (or white whole wheat flour)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1 cup plain Greek yogurt
1 & 1/4 cups milk
1/4 cups pure maple syrup
2 large eggs
1 tsp vanilla extract
3 T melted butter
2 cups frozen or fresh DeGrandchamp Farm’s blueberries (approximately, you can use more or less depending on your preferences)
In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
In a different large bowl, whisk the yogurt, milk, maple syrup, eggs, and vanilla until combined. Whisk in the oil. Pour the wet ingredients into the dry ingredients and gently whisk to combine. (it will be lumpy)
Heat a griddle or skillet to medium heat. Spray a nonstick cooking spray or melt butter on griddle. Once hot, drop about 1/4 cup of batter on the griddle. Sprinkle blueberries into batter. Cook until the edges no longer look like batter and bubbles begin to form around the edges, about 1 minute. Flip and cook on the other side until done, about 2 more minutes. Coat griddle with cooking spray again and repeat with the rest of the batter
Serve pancakes immediately with your favorite toppings.
Notes: For extra blueberry flavor try with blueberry yogurt or top with DeGrandchamp Farms Fruit Topping