This morning my husband requested Blueberry Pancakes for breakfast. I make these frequently and tend to just use a bisquick mix to be quick in the morning but I’m always disappointed by texture and lack of fluffiness. So this morning after reading through multiple recipes I decided to try my own with what I had in my fridge. They came out lovely and I’m sharing here to remember for the future.
Lemon Blueberry Pancakes
yield 8 large pancakes
1 small container of french vanilla yogurt (I used one of the Tillamook cups)
2/3 cup of milk
1.5 teaspoons of vanilla extract
4 teaspoons of lemon juice
2 eggs beaten
2 cups of flour
5 tablespoons of white sugar
1.25 teaspoons of baking powder
3/4 teaspoons of baking soda
1/8 teaspoon of salt
1.5 cups of fresh or frozen blueberries
Whisk together yogurt, milk, vanilla lemon juice and beaten eggs. Mix until everything is creamy. Add dry ingredients to the wet ingredients. Stir until incorporated but don’t over-stir (this keeps the pancakes extra fluffy). Spoon onto the griddle or pan on the stove and then sprinkle 10-15 blueberries onto each pancake (I used frozen berries). I cooked on the griddle at 250 degrees and they took about 5 minutes on each side.
I didn’t think of blogging this while I was making it so I apologize I don’t have step by step images, but here is the finished product!