11 Classic Blueberry Pancakes

The Heritage Buttermilk Blueberry Pancake

This recipe represents the quintessential American breakfast experience, drawing inspiration from early 20th-century farmhouse kitchens where buttermilk was a staple byproduct of butter making. The natural acidity of buttermilk reacts with baking soda to create a chemical leavening process that produces an incredibly light and airy crumb. This traditional method ensures that each pancake rises significantly on the griddle, providing a pillowy foundation for the tartness of fresh blueberries. To achieve the perfect texture, it is essential to avoid over-mixing the batter, as preserving small lumps of flour allows the gluten to remain relaxed. When the berries are added, they burst slightly under the heat, releasing their juices and creating a beautiful marbled effect within the golden-brown crust. This dish is best served with a generous pat of salted butter and high-quality maple syrup to balance the tangy notes of the buttermilk.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 2 cups fresh buttermilk
• 2 large eggs
• 0.25 cup unsalted butter, melted and cooled
• 1 cup fresh blueberries
• 1 teaspoon vanilla extract

Directions

1. 1

   1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until perfectly combined to ensure even distribution of leavening agents.

2. 2

   2. In a separate medium bowl, beat the eggs lightly before whisking in the buttermilk and vanilla extract until the mixture is uniform in color.

3. 3

   3. Create a well in the center of the dry ingredients and pour in the liquid mixture along with the melted butter, then use a spatula to fold the ingredients together until just moistened.

4. 4

   4. It is crucial to leave some lumps in the batter to prevent the development of tough gluten; the batter should be thick but pourable.

5. 5

   5. Heat a non-stick griddle or cast-iron skillet over medium-low heat and lightly coat the surface with a small amount of butter or neutral oil.

6. 6

   6. For each pancake, pour approximately one-quarter cup of batter onto the hot surface, leaving enough space between them for easy flipping.

7. 7

   7. Sprinkle several fresh blueberries onto the top of each pancake while the batter is still wet, pressing them down slightly so they embed into the dough.

8. 8

   8. Cook until bubbles form on the surface and the edges appear set and dry, which usually takes about 2 to 3 minutes.

9. 9

   9. Carefully flip the pancakes with a wide spatula and cook for an additional 1 to 2 minutes until the underside is a deep golden brown.

10. 10

    10. Transfer to a warm plate and serve immediately to maintain the delicate texture and warmth.

Meyer Lemon and Ricotta Blueberry Cakes

This sophisticated variation elevates the classic pancake by incorporating creamy ricotta cheese and the aromatic brightness of Meyer lemon zest. The ricotta adds a decadent, custard-like moisture to the interior, making the pancakes feel more like a delicate dessert than a heavy breakfast. Meyer lemons, which are a cross between a regular lemon and a mandarin orange, offer a sweeter and more floral acidity that complements the sweetness of the blueberries perfectly. The combination of these ingredients creates a bright, Mediterranean-inspired flavor profile that is particularly refreshing during the spring and summer months. The texture is notably softer than a standard buttermilk pancake, requiring a gentle hand during the flipping process to maintain their structural integrity. When served with a dusting of powdered sugar, these pancakes offer a refined dining experience that bridges the gap between traditional comfort food and gourmet cuisine.

Ingredients

• 1.5 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup whole milk ricotta cheese
• 1 cup whole milk
• 2 large eggs, separated
• 1 tablespoon Meyer lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup fresh blueberries
• 2 tablespoons melted butter

Directions

1. 1

   1. Start by whisking the flour, sugar, baking powder, baking soda, and salt in a large bowl to aerate the dry ingredients and remove any clumps.

2. 2

   2. In another bowl, combine the ricotta cheese, milk, egg yolks, lemon zest, lemon juice, and melted butter, whisking until the mixture is smooth and the ricotta is well integrated.

3. 3

   3. In a clean, separate bowl, beat the egg whites until soft peaks form; this is the secret to the pancakes' signature light and airy lift.

4. 4

   4. Gently fold the ricotta mixture into the dry ingredients using a rubber spatula until just combined, being careful not to overwork the batter.

5. 5

   5. Carefully fold the whipped egg whites into the batter in two stages, using a light circular motion to preserve the air bubbles.

6. 6

   6. Heat a griddle over medium heat and grease lightly with butter, ensuring the temperature is consistent across the entire cooking surface.

7. 7

   7. Ladle about one-third cup of batter for each pancake onto the griddle, then immediately drop a handful of blueberries onto the surface.

8. 8

   8. Cook for about 3 minutes until the bottom is golden; you will notice the pancakes puffing up significantly due to the egg whites.

9. 9

   9. Flip carefully with a thin spatula and cook for another 2 minutes until the second side is cooked through and the edges feel firm.

10. 10

    10. Serve warm with a light drizzle of honey or a sprinkle of confectioners' sugar to enhance the citrus notes.

Hearty Whole Wheat and Honey Blueberry Pancakes

For those seeking a more robust and nutrient-dense breakfast, these whole wheat pancakes offer a nutty flavor and satisfying texture that stands up well to the juiciness of fresh blueberries. Unlike refined flour versions, whole wheat flour contains the bran and germ, providing more fiber and a deeper, more complex taste profile. To prevent the pancakes from becoming too dense, a portion of the flour is often substituted or treated with extra leavening to ensure they remain palatable and soft. Honey is used as a natural sweetener in this recipe, which not only adds a floral depth but also helps achieve a beautiful caramelization on the griddle. This recipe is an excellent choice for active mornings where long-lasting energy is required, as the complex carbohydrates provide a slower release of fuel. The addition of blueberries provides a burst of antioxidants, making this a wholesome yet indulgent way to start the day.

Ingredients

• 1.5 cups whole wheat pastry flour
• 0.5 cup all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 1.5 cups buttermilk
• 2 tablespoons honey
• 2 large eggs
• 3 tablespoons melted coconut oil
• 1 cup fresh or frozen blueberries
• 0.5 teaspoon ground cinnamon

Directions

1. 1

   1. Combine the whole wheat pastry flour, all-purpose flour, baking powder, salt, and cinnamon in a large mixing bowl, stirring with a whisk to ensure the cinnamon is evenly distributed.

2. 2

   2. In a small bowl, whisk the honey into the buttermilk until it is fully dissolved, then add the eggs and melted coconut oil, mixing until emulsified.

3. 3

   3. Make a well in the center of the dry ingredients and pour in the wet mixture, stirring gently with a wooden spoon until the flour is just incorporated.

4. 4

   4. Allow the batter to rest for at least 10 minutes; this crucial step allows the whole wheat flour to fully hydrate, resulting in a much more tender pancake.

5. 5

   5. Heat a large skillet over medium heat and lightly grease with coconut oil or butter, checking for heat by flicking a drop of water onto the surface.

6. 6

   6. Pour about one-quarter cup of batter per pancake onto the skillet, spreading it slightly with the back of the spoon if the batter is very thick.

7. 7

   7. Scatter blueberries across the top of each pancake, pressing them in lightly to ensure they stay in place during the flip.

8. 8

   8. Cook for 3 to 4 minutes until bubbles appear on the surface and the underside is a rich, dark golden brown.

9. 9

   9. Flip and cook for another 2 minutes, ensuring the center is fully cooked through without burning the exterior.

10. 10

    10. Serve with Greek yogurt and a drizzle of extra honey for a protein-packed and naturally sweet meal.

Sour Cream and Wild Blueberry Griddle Scones

Inspired by the rich traditions of European griddle cakes, these sour cream pancakes are denser and tangier than their buttermilk counterparts, offering a texture that sits somewhere between a pancake and a soft scone. The high fat content of the sour cream creates an incredibly tender crumb that practically melts in the mouth, while providing a sharp contrast to the sweet blueberries. Wild blueberries are preferred for this recipe because their smaller size allows for more berries in every bite and they tend to have a more intense, concentrated flavor than cultivated varieties. These pancakes do not rise as high as traditional versions, but they make up for it with their velvety richness and sophisticated flavor. They are particularly wonderful when served with a dollop of creme fraiche or a simple blueberry reduction, highlighting the artisanal nature of the ingredients.

Ingredients

• 2 cups all-purpose flour
• 0.25 cup granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.75 teaspoon salt
• 1 cup sour cream
• 0.5 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup wild blueberries (fresh or frozen)
• 4 tablespoons butter for cooking

Directions

1. 1

   1. Sift the flour, sugar, baking powder, baking soda, and salt together into a large bowl to ensure there are no lumps and the leavening is well-dispersed.

2. 2

   2. In a separate bowl, whisk together the sour cream and milk until the mixture is smooth, then add the eggs and vanilla extract, whisking until fully combined.

3. 3

   3. Pour the wet ingredients into the dry ingredients and fold together using a spatula, being careful to stop as soon as the streaks of flour disappear.

4. 4

   4. The batter will be quite thick and creamy; if using frozen wild blueberries, do not thaw them, as this helps prevent the batter from turning purple.

5. 5

   5. Heat a heavy-bottomed skillet over medium-low heat and add a tablespoon of butter, swirling it around to coat the bottom evenly.

6. 6

   6. Spoon the batter onto the skillet in large mounds, using about one-third cup for each, and gently flatten them with the back of the spoon into circles.

7. 7

   7. Press a generous amount of wild blueberries into the top of each mound, ensuring even coverage for maximum flavor.

8. 8

   8. Cook slowly for 4 to 5 minutes on the first side; because the batter is thick and rich, a lower heat is necessary to cook the center without scorching the outside.

9. 9

   9. Flip the cakes carefully and cook for another 3 minutes until they are golden and firm to the touch in the center.

10. 10

    10. Serve these rich cakes with a light dusting of cinnamon sugar or a side of cold thick cream for a truly decadent breakfast.

Rustic Cornmeal Blueberry Johnnycakes

This recipe pays homage to early American coastal traditions where cornmeal was a primary grain used for griddle cooking. The inclusion of cornmeal provides a delightful crunch and a slightly savory, earthy undertone that pairs exceptionally well with the sweetness of blueberries. These 'Johnnycakes' or cornmeal pancakes have a distinct texture that is heartier and more granular than wheat-only versions, making them a favorite for those who enjoy a bit of 'bite' in their breakfast. The golden hue of the cornmeal makes the deep blue of the berries pop visually, creating a stunning presentation on the plate. Historically, these would have been cooked in a well-seasoned cast-iron skillet, which we recommend here to achieve the characteristic crispy, lacey edges that define this style of pancake.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1.25 cups buttermilk
• 2 large eggs
• 0.25 cup melted butter
• 1 cup fresh blueberries

Directions

1. 1

   1. In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt, whisking thoroughly to break up any clumps.

2. 2

   2. In a separate container, whisk the buttermilk and eggs together until the yolks are fully broken and the liquid is a pale yellow color.

3. 3

   3. Add the melted butter to the liquid mixture and stir briefly before pouring the entire wet mixture into the bowl of dry ingredients.

4. 4

   4. Stir the batter until just combined; the cornmeal will make the batter feel slightly grittier than standard pancake batter, which is normal.

5. 5

   5. Allow the batter to sit for 5 minutes so the cornmeal can soften slightly and absorb some of the moisture from the buttermilk.

6. 6

   6. Heat a cast-iron skillet over medium heat and add a generous amount of butter or bacon drippings for authentic flavor and a crisp exterior.

7. 7

   7. Pour the batter onto the skillet, about a quarter cup at a time, and quickly sprinkle a few blueberries onto each circle.

8. 8

   8. Cook until the edges look crisp and the surface is covered in small bubbles, roughly 3 minutes.

9. 9

   9. Flip the pancakes and cook for another 2 minutes until the cornmeal has developed a deep golden-brown crust.

10. 10

    10. Serve with warm maple syrup and perhaps a side of savory bacon to complement the earthy corn flavor.

Vegan Golden Oat Blueberry Pancakes

Modern plant-based cooking has evolved to produce pancakes that are every bit as fluffy and delicious as their traditional counterparts. This recipe utilizes oat milk and flaxseed 'eggs' to create a binding agent that provides a subtle nuttiness and a fantastic texture. The ground oats in the batter add fiber and a wholesome flavor, while the blueberries provide the moisture and sweetness needed to balance the recipe. These pancakes are perfect for those with dietary restrictions or anyone looking to reduce their intake of animal products without sacrificing the joy of a weekend pancake brunch. The use of coconut oil for frying gives them a slightly tropical aroma and a perfectly crisp edge that contrasts beautifully with the soft, berry-filled center.

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup rolled oats, blended into a coarse flour
• 2 tablespoons organic sugar
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 1.5 cups oat milk
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (rested for 5 minutes)
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Directions

1. 1

   1. Prepare your flax 'egg' by mixing the ground flaxseed and water in a small cup and letting it sit for at least 5 to 10 minutes until it becomes thick and gelatinous.

2. 2

   2. In a large bowl, whisk together the flour, oat flour, sugar, baking powder, and salt until the mixture is uniform.

3. 3

   3. In another bowl, combine the oat milk, flax egg, melted coconut oil, and vanilla extract, whisking until the coconut oil is well incorporated.

4. 4

   4. Pour the wet ingredients into the dry ingredients and stir with a whisk or spatula until no large lumps of flour remain, but do not over-mix.

5. 5

   5. Let the batter rest for 5 minutes to allow the oats to hydrate, which will help the pancakes hold together better during cooking.

6. 6

   6. Heat a non-stick pan over medium heat and lightly grease with a small amount of coconut oil or vegan butter.

7. 7

   7. Pour about one-third cup of batter onto the pan for each pancake and top with a generous handful of fresh blueberries.

8. 8

   8. Cook for 3 to 4 minutes; vegan pancakes often take a bit longer to set on the first side than traditional ones, so watch for the edges to become matte.

9. 9

   9. Flip carefully and cook for an additional 2 to 3 minutes until golden brown on both sides.

10. 10

    10. Serve with agave nectar or pure maple syrup and a few extra fresh berries on top.

Brown Butter and Toasted Pecan Blueberry Pancakes

The process of browning butter, also known as 'beurre noisette', adds a profound depth of flavor to these pancakes, characterized by notes of toasted hazelnuts and caramel. By cooking the butter until the milk solids toast and turn a deep amber, you transform a simple ingredient into a complex flavor base that permeates the entire stack. Toasted pecans are added for a satisfying crunch that provides a textural counterpoint to the soft, bursting blueberries. This recipe is for those who appreciate the finer details of culinary technique and want a pancake that feels truly artisanal. The combination of the nutty butter, the earthy pecans, and the bright blueberries creates a symphony of flavors that is unmatched in more basic recipes. It is a decadent, rich choice that is perfect for special occasions or a luxurious Sunday morning.

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1.75 cups buttermilk
• 2 large eggs
• 0.5 cup unsalted butter (to be browned)
• 0.5 cup chopped pecans, toasted
• 1 cup fresh blueberries
• 1 teaspoon vanilla bean paste

Directions

1. 1

   1. In a small saucepan over medium heat, melt the butter and continue to cook it, swirling frequently, until it foams up and then subsides, revealing brown flecks and a nutty aroma.

2. 2

   2. Immediately remove the browned butter from the heat and pour it into a small bowl to stop the cooking process; let it cool slightly before using.

3. 3

   3. Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl, ensuring the brown sugar is broken up and well-mixed.

4. 4

   4. In a separate bowl, whisk the buttermilk, eggs, and vanilla bean paste together, then slowly whisk in the slightly cooled brown butter.

5. 5

   5. Combine the wet and dry ingredients, stirring just until combined, then fold in the toasted pecans and fresh blueberries.

6. 6

   6. Heat a griddle over medium heat and lightly grease with a small amount of oil or butter.

7. 7

   7. Drop the batter onto the griddle using a large spoon or measuring cup, aiming for about 4 inches in diameter per pancake.

8. 8

   8. Cook for 2 to 3 minutes until the surface is dotted with bubbles and the bottom is a deep, rich golden brown from the browned butter.

9. 9

   9. Flip the pancakes and cook for another 2 minutes, being careful not to overcook as the brown butter can darken quickly.

10. 10

    10. Serve with a sprinkle of sea salt and warm maple syrup to enhance the complex nutty and caramel flavors.

Cinnamon-Spiced Blueberry Swirl Pancakes

This recipe incorporates the warm, comforting aroma of cinnamon in two ways: within the batter itself and as a concentrated swirl that creates a beautiful pattern and a concentrated burst of spice. The inspiration comes from cinnamon rolls, but the implementation is purely pancake-focused, making for a visually stunning and aromatic breakfast. As the pancakes cook, the cinnamon-sugar swirl caramelizes against the griddle, creating slightly crunchy, sweet spots that are a delight to discover. The blueberries are scattered throughout, adding their characteristic tartness to balance the sweet spice of the cinnamon. This version of the classic blueberry pancake is a favorite for children and adults alike, filling the entire house with the scent of a bakery. It is a festive, flavorful option that requires just a little extra effort for a big payoff in taste and presentation.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 1.5 cups milk
• 2 eggs
• 0.25 cup melted butter
• 1 cup blueberries
• For the swirl: 4 tablespoons melted butter, 0.25 cup brown sugar, 1 tablespoon cinnamon

Directions

1. 1

   1. Prepare the cinnamon swirl by mixing 4 tablespoons of melted butter, brown sugar, and 1 tablespoon of cinnamon in a small bowl; transfer to a small piping bag or a plastic bag with the corner snipped off.

2. 2

   2. In a large bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, 1 teaspoon of cinnamon, and salt.

3. 3

   3. Whisk the milk, eggs, and 0.25 cup of melted butter together in a separate bowl until smooth.

4. 4

   4. Pour the wet ingredients into the dry ingredients and stir until just combined, then gently fold in half of the blueberries.

5. 5

   5. Heat a large non-stick skillet over medium-low heat and grease lightly.

6. 6

   6. Pour a portion of batter onto the skillet and immediately pipe a spiral of the cinnamon-sugar mixture onto the top of the pancake.

7. 7

   7. Scatter a few more fresh blueberries over the top of the swirl.

8. 8

   8. Cook until bubbles appear and the edges look set, then flip carefully; the cinnamon sugar will caramelize on the second side, so watch closely to prevent burning.

9. 9

   9. Cook for another 1 to 2 minutes on the second side until the pancake is firm and the swirl is fragrant.

10. 10

    10. Serve these pancakes on their own or with a simple glaze made of powdered sugar and a drop of milk for a cinnamon-roll-style experience.

Cast-Iron Blueberry Dutch Baby Pancake

A Dutch Baby, also known as a German pancake, is a large, puffed-up popover-like pancake that is baked in the oven rather than fried on a griddle. This recipe is a dramatic departure from the standard stack, featuring a high-rising, crispy-edged crust and a soft, custard-like center filled with warm blueberries. The magic happens in a preheated cast-iron skillet, where the batter is poured into a pool of sizzling butter, causing it to climb up the sides of the pan as it bakes. Because it is one large pancake meant for sharing, it makes for an impressive centerpiece at a brunch gathering. The blueberries are added directly to the batter or scattered on top just before baking, where they become soft and jammy in the high heat of the oven. This is a perfect option for when you want to feed several people at once without standing over a stove flipping individual cakes.

Ingredients

• 3 large eggs, at room temperature
• 0.75 cup whole milk, at room temperature
• 0.75 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 3 tablespoons unsalted butter
• 1 cup fresh blueberries
• Powdered sugar and lemon wedges for serving

Directions

1. 1

   1. Place a 10-inch cast-iron skillet into the oven and preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).

2. 2

   2. While the oven preheats, combine the eggs, milk, flour, sugar, vanilla, salt, and nutmeg in a blender; blend on high for 30 seconds until the batter is completely smooth and frothy.

3. 3

   3. It is important that the eggs and milk are at room temperature to ensure the pancake achieves maximum lift in the oven.

4. 4

   4. Once the oven is preheated, carefully remove the hot skillet using an oven mitt and add the 3 tablespoons of butter, swirling until it is melted and bubbling.

5. 5

   5. Immediately pour the blended batter into the center of the skillet over the melted butter.

6. 6

   6. Quickly scatter the blueberries over the top of the batter, then place the skillet back into the center of the oven.

7. 7

   7. Bake for 15 to 20 minutes until the pancake is puffed up high above the edges of the skillet and is a deep golden brown.

8. 8

   8. Do not open the oven door during the first 15 minutes of baking, as the sudden drop in temperature can cause the Dutch Baby to collapse.

9. 9

   9. Remove from the oven and serve immediately; the pancake will naturally deflate as it cools, creating a bowl-like shape.

10. 10

    10. Dust heavily with powdered sugar and serve with fresh lemon wedges to squeeze over the top, which cuts through the richness of the butter.

Malted Vanilla Blueberry Diner Pancakes

This recipe recreates the specific nostalgic flavor of classic American diner pancakes, which often feature a secret ingredient: malted milk powder. The malt adds a subtle, toasted sweetness and a distinctive 'old-fashioned' aroma that perfectly complements the vanilla and blueberries. Diner pancakes are also known for their uniform golden-brown color and slightly springy texture, which is achieved by using a high-quality leavening agent and a consistent heat source. The addition of a significant amount of vanilla extract enhances the sweetness of the berries without the need for excessive sugar in the batter. These pancakes are designed to be stacked high, soaked in syrup, and enjoyed with a side of salty breakfast meat. They represent the ultimate comfort food, bringing the warmth and familiarity of a neighborhood cafe into your own kitchen.

Ingredients

• 2 cups all-purpose flour
• 0.25 cup malted milk powder
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1.5 cups buttermilk
• 2 eggs
• 1 tablespoon vanilla extract
• 0.25 cup melted butter
• 1 cup fresh blueberries

Directions

1. 1

   1. Whisk together the flour, malted milk powder, sugar, baking powder, baking soda, and salt in a large bowl, ensuring the malt powder is fully integrated and lump-free.

2. 2

   2. In a separate bowl, whisk the buttermilk, eggs, and a full tablespoon of vanilla extract until the mixture is frothy and well-combined.

3. 3

   3. Fold the wet ingredients into the dry ingredients along with the melted butter, using a gentle hand to keep the batter light.

4. 4

   4. Let the batter rest for 10 minutes; the malted milk powder needs a few moments to fully dissolve and flavor the flour.

5. 5

   5. Heat a griddle or large flat pan over medium heat and lightly coat with a thin layer of neutral oil or butter.

6. 6

   6. Pour about one-third cup of batter for each pancake, making sure to leave enough space between them.

7. 7

   7. Gently press a handful of blueberries into the top of each pancake while they are still liquid.

8. 8

   8. Cook for 2 to 3 minutes until the surface is covered in bubbles and the bottom is a beautiful, even golden brown.

9. 9

   9. Flip the pancakes and cook for another 90 seconds to 2 minutes until they are cooked through and spring back when touched in the center.

10. 10

    10. Serve in a tall stack with a large knob of butter on top and plenty of warm maple syrup.

Greek Yogurt and Extra Blueberry Stack

For a pancake that is both incredibly moist and slightly higher in protein, the addition of Greek yogurt to the batter is a game-changer. The thick, strained yogurt provides a creamy consistency and a pleasant tang that mimics buttermilk but with a much richer mouthfeel. This recipe is specifically designed to hold a massive amount of blueberries, as the thicker batter supports the weight of the fruit without them sinking to the bottom or causing the pancake to fall apart. These pancakes are slightly more substantial than traditional ones, offering a satisfying weight and a deep, complex flavor profile. They are best when the blueberries are mixed directly into the batter and also scattered on top during cooking, ensuring that every single forkful is packed with fruit. The result is a vibrant, purple-marbled breakfast that feels indulgent while being slightly more nutritious.

Ingredients

• 1.5 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup plain Greek yogurt
• 0.5 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1.5 cups fresh blueberries
• 2 tablespoons melted butter

Directions

1. 1

   1. In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt to create a light and airy base for the batter.

2. 2

   2. In a medium bowl, whisk the Greek yogurt and milk together until smooth, then whisk in the eggs, vanilla, and melted butter.

3. 3

   3. Combine the wet and dry ingredients, stirring until just combined; the batter will be significantly thicker than standard pancake batter due to the yogurt.

4. 4

   4. Gently fold in one cup of the blueberries, being careful not to crush them so the batter stays white and the berries remain whole.

5. 5

   5. Heat a non-stick griddle over medium heat and lightly grease with a small amount of butter.

6. 6

   6. Scoop the thick batter onto the griddle using a half-cup measure, then use the back of the spoon to spread it out into a 5-inch circle.

7. 7

   7. Sprinkle the remaining half cup of blueberries over the tops of the pancakes as they begin to cook.

8. 8

   8. Cook for 3 to 4 minutes on the first side; because the batter is thick, it needs a little extra time to set properly.

9. 9

   9. Flip carefully and cook for another 2 to 3 minutes until both sides are golden and the center is no longer doughy.

10. 10

    10. Serve with an extra dollop of Greek yogurt on top and a drizzle of honey to highlight the tangy and sweet flavors.