These pancakes are a delightful twist on the classic, featuring the tangy flavor of yogurt and the sweetness of blueberries.
Crack the eggs into a mixing bowl and whisk until frothy.
Whisking the eggs well helps incorporate air, making the pancakes fluffier.
Add the yogurt to the eggs and mix until combined.
Using yogurt adds a tangy flavor and moisture to the batter.
In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Mixing the dry ingredients separately ensures even distribution.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the pancakes tender.
Gently fold in the blueberries.
Folding prevents the blueberries from breaking and keeps the batter light.
Heat a griddle over medium heat and lightly grease if necessary.
A properly heated griddle ensures even cooking.
Pour about 1/4 cup of batter onto the griddle for each pancake.
Using a consistent amount of batter ensures evenly sized pancakes.
Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown.
Flipping only once keeps the pancakes tender and fluffy.
Serve warm with your favorite toppings, such as maple syrup or additional blueberries.
Serving immediately ensures the pancakes are enjoyed at their best.
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