Blueberry Yogurt Pancakes
These easy delicious Blueberry Pancakes are loaded with fresh wild blueberries and take advantage of plain yogurt to make the pancakes super fluffy and flavorful. If you’re craving a sweet, tart, and moist breakfast treat, these pancakes are a perfect choice!
Unlike ordinary pancakes, these blueberry yogurt pancakes are moist, fluffy, and bursting with natural blueberry flavor. Using wild blueberries or frozen wild blueberries ensures a concentrated, tangy flavor in every bite.
The combination of yogurt and butter in the batter keeps the pancakes tender, moist, and full of rich flavor. A few small tricks, like mixing some berries directly into the batter and adding a few more on top before cooking, ensures a generous distribution of berries without having to carefully place each one.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons cultured unsalted butter
- 0.75 cup whole milk
- 0.5 cup plain yogurt
- 1 large egg
- 0.75 cup fresh blueberries (washed and dried)
- Vegetable oil for cooking
Step-by-Step Instructions
- Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl and whisk together.
- Put the butter in a small microwave-safe bowl and melt in the microwave. Let it cool slightly so it’s no longer hot, but still liquid.
- Measure the milk and yogurt into a 2-cup liquid measuring cup, then add just the egg white. Whisk this mixture together until smooth.
- Add the yolk to the butter and whisk together until smooth.
- Pour the yolk and butter mixture into the milk mixture and whisk until smooth.
- Add half the blueberries to the flour mixture and toss together. If using frozen berries, do not defrost first.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Small lumps are okay.
- Heat a large non-stick skillet over medium heat. Pour a small amount of oil and use a wadded-up paper towel to distribute evenly.
- Pour batter into small pancakes. Sprinkle more blueberries onto each pancake. Cook until edges dry and bubbles appear, flip and cook until golden brown.
- Sprinkle remaining blueberries and serve with maple syrup or Meyer Lemon Curd.
Ingredient Background
Wild blueberries are preferred because they are smaller, more flavorful, and less watery than typical grocery store blueberries. Frozen wild blueberries are a great substitute when fresh ones are not in season.
Yogurt keeps the pancakes moist and adds a tangy flavor. Butter adds richness and enhances the overall flavor. Mixing the butter with the egg yolk before adding to the wet ingredients ensures even distribution.
Technique Tips
- Mix wet and dry ingredients gently; small lumps are fine. Overmixing can make pancakes tough.
- Heat the skillet before adding batter to ensure even cooking and a golden crust.
- Use a light coat of oil in the pan to prevent sticking.
- Sprinkle additional blueberries onto pancakes before flipping for more even distribution of berries.
Serving Suggestions
Serve pancakes hot with maple syrup, raspberry coulis, or Meyer Lemon Curd for a tangy twist. Add fresh berries or whipped cream for extra indulgence. Great for breakfast, brunch, or a special holiday morning.
Health Notes
Substitute whole wheat flour for added fiber. Use low-fat yogurt for a lighter option. Blueberries are packed with antioxidants and vitamins, making these pancakes a nutrient-rich breakfast treat.
Frequently Asked Questions (FAQs)
- Can I use frozen blueberries? Yes, use them straight from the freezer for best results.
- Can I make these dairy-free? Substitute milk and yogurt with almond or oat milk and non-dairy yogurt.
- Can I make this ahead? Pancakes can be made ahead and stored in the refrigerator for 1-2 days or frozen for up to 1 month. Reheat in a toaster or oven.
- How do I keep pancakes fluffy? Mix gently, don’t overmix, and cook immediately after mixing the batter.
- Can I add other fruits? Yes, strawberries, raspberries, or chocolate chips can be added instead of or along with blueberries.
Conclusion
Blueberry Yogurt Pancakes are a delicious, fluffy, and flavorful breakfast option. They combine the sweetness of blueberries with the tanginess of yogurt, creating moist pancakes that are perfect for any morning. Simple to make, versatile, and full of nutrients, these pancakes are sure to become a favorite in your household. Enjoy them with syrup, fresh fruit, or a dollop of yogurt for a satisfying breakfast experience.
