Start your day off right with these fluffy Blueberry Pancakes that are bursting with flavor! Perfect for breakfast or brunch, they’re easy to whip up and oh-so-satisfying.
Tips for Perfect Pancakes
Make sure not to overmix the batter; it’s okay if there are a few lumps. Trust me, this part’s so satisfying!
Why You’ll Love Them
These pancakes are not only delicious but also a great way to enjoy fresh blueberries. You’ve got to try this one!
Ingredients
- Dry Ingredients:
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- Wet Ingredients:
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Instructions
- Prepare the Dry Ingredients:
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Step 1- Mix Dry Ingredients: In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, and salt and stir to combine.
- Prepare the Wet Ingredients:
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Step 2- Mix Wet Ingredients: 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.
- Cook the Pancakes:
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Step 3- Cook and Serve: 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. If using frozen berries, evenly scatter them onto each pancake immediately after pouring the batter. Cook the pancakes for 1 to 2 minutes, or until bubbles form. Flip and cook for 1 to 2 additional minutes, or until the pancakes are puffed and golden brown. Serve with maple syrup.
Nutrition
- Calories: 250, Fat: 8g, Carbs: 40g, Protein: 6g
Cooking techniques
Cooking pancakes requires a bit of patience! Keep the heat low to avoid burning, and allow the pancakes to bubble before flipping.
Variations or substitutions
Feel free to substitute whole wheat flour for a healthier option or use different fruits like strawberries or bananas!
Storage tips
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet for best results.
Notes
For a dairy-free option, substitute the Greek yogurt with a plant-based yogurt.
