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Blueberry Yogurt Pancakes
These fluffy blueberry pancakes get their tender texture and rich flavour from local Greek yogurt, milk and butter. Finished with more yogurt, fresh blueberries and maple syrup, they’re a simple, satisfying breakfast or brunch. Recipe by Chef Michelle Rabin.
Watch the new season of Milk Masters on the Move on YouTube as Chef Dwight Smith and Chef Michelle Rabin create delicious summer recipes made with local Ontario milk and dairy.
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Ingredients
Instructions
- StepIn a medium bowl, whisk flours, baking powder, soda, salt and sugar in a bowl.
- StepIn a separate large bowl whisk the Greek yogurt, vanilla and eggs.
- StepGently fold the dry ingredients into the wet until fully incorporated. Add milk to loosen the mixture if necessary. Let the mixture rest for 10 minutes
- StepHeat a large non-stick pan over medium. Melt a small knob of butter.
- StepPour 1/4 cup size portions onto the pan and cook until small bubbles appear on the surface and the sides become set, about 2 minutes.
- StepFlip and cook the other side for about 30 more seconds. Serve immediately with a dollop of yogurt, blueberries, and maple syrup.
