Blueberry Pancakes
Ingredients
The batter
-
1½
cups
all-purpose flour
-
2
tablespoons
cane sugar
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
cinnamon
-
heaping ¼
teaspoon
sea salt
-
1
large
egg
-
1
cup plus 3 tablespoons
milk
-
½
cup
plain whole milk Greek yogurt
-
2
tablespoons
avocado oil or melted butter
-
1½
teaspoons
vanilla extract
The blueberries
For serving
Instructions
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate medium bowl, whisk together the wet ingredients: egg, milk, yogurt, oil or butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined. If using fresh blueberries, fold them in now.
- Heat a nonstick skillet over medium-low heat and brush lightly with oil.
- Use a ⅓-cup scoop to pour the batter into the skillet. If using frozen blueberries, scatter them over the pancakes immediately after pouring the batter.
- Cook the pancakes for 1 to 2 minutes until bubbles form, then flip and cook for another 1 to 2 minutes until puffed and golden brown.
- Serve with maple syrup and additional blueberries if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
8g
Sodium
300mg
Cholesterol
70mg
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