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blueberry pancakes

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 1
Course: Breakfast, Brunch
Cuisine: Greek, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups All-purpose flour
  • 2 tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Sea salt
  • 1 cup Plain Greek yogurt
  • 2 Large eggs
  • 3 tbsp Extra virgin olive oil plus more for the pan
  • 2 tbsp Honey or maple syrup
  • 1 tsp Vanilla extract
  • 1 cup Fresh blueberries

Method
 

  1. Whisk Dry: In a large bowl, combine flour, baking powder, baking soda, and salt.
  2. Mix Wet: In another bowl, whisk Greek yogurt, eggs, olive oil, honey, and vanilla until smooth.
  3. Combine: Pour wet ingredients into dry. Fold gently with a spatula until just combined (lumps are okay).
  4. Fold Berries: Gently fold in the blueberries. Let batter rest for 5 minutes.
  5. Cook: Heat a non-stick skillet over medium-low. Lightly grease with olive oil. Spoon 1/4 cup of batter per pancake.
  6. Flip: Cook until bubbles appear on top. Flip and cook until the other side is golden (about 2 minutes).
  7. Serve: Serve warm with Greek yogurt and a drizzle of honey.

Notes

 

  • Don't Overmix: Mix until the flour streaks just disappear. Lumps are essential for a fluffy rise; overmixing results in tough, flat pancakes.
  • The 5-Minute Rest: Let the batter sit for 5 minutes before cooking. This allows the Greek yogurt’s acidity to fully activate the baking soda for maximum height.
  • Temperature Control: Use medium-low heat. Because these pancakes are thick, high heat will burn the outside before the center is cooked through.
  • Blueberry Prep: If using frozen berries, do not thaw them. Fold them in last to prevent the batter from turning purple.
     
  • Oil Choice: Use a mild or light extra virgin olive oil. A robust, "peppery" oil can overwhelm the delicate vanilla flavor.
     
  • Consistency Fix: If the batter is too thick to pour (common with some Greek yogurt brands), whisk in 1 tablespoon of milk or water at a time until it reaches a "slow-pour" consistency.