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A stack of fluffy blueberry pancakes with honey drizzle and fresh berries.

Fluffy blueberry pancakes

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 cup All-purpose flour
  • 1/2 cup Whole wheat flour
  • 2 tsp Baking powder
  • 1/4 tsp Sea salt
  • 1/2 cup Plain Greek yogurt
  • 3/4 cup Milk of choice
  • 2 tbsp Extra virgin olive oil
  • 1 Large egg
  • 1 tbsp Honey or Maple syrup
  • 1 tsp Vanilla extract
  • 1 cup Fresh or frozen blueberries

Method
 

  1. Whisk Dry: In a large bowl, combine flours, baking powder, and salt.
  2. Whisk Wet: In another bowl, blend yogurt, milk, oil, egg, honey, and vanilla.
  3. Combine: Pour wet into dry. Stir until just combined (lumps are okay!).
  4. Berries: Gently fold in blueberries.
  5. Cook: Heat a lightly oiled skillet over medium. Scoop 1/4 cup batter per pancake.
  6. Flip: Flip when bubbles form on the surface. Cook until golden on both sides.
  7. Serve: Top with a drizzle of honey and extra berries.

Notes

  • The "Lump" Rule: Stop mixing as soon as the flour streaks disappear. Over-mixing activates gluten, which turns fluffy pancakes into rubbery ones.
  • Rest the Batter: Let the batter sit for 5–10 minutes before cooking. This allows the baking powder to activate and the flour to hydrate for a better rise.
  • Frozen Berry Hack: Do not thaw frozen blueberries. Toss them in a spoonful of flour before folding them in to prevent the juice from bleeding and turning the batter purple.
  • Heat Control: Use medium heat. If the pan is too hot, the exterior burns before the middle cooks; if too low, the pancakes won't "spring" and rise.
  • The Flip Signal: Flip only when bubbles form on the surface and the edges look matte/set.
  • Substitution: For a dairy-free version, swap Greek yogurt for soy yogurt and use oat or almond milk.