These fluffy blueberry yogurt pancakes are a delightful twist on the classic breakfast favorite, offering a tangy and sweet flavor profile.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Sifting the dry ingredients can help ensure a smoother batter.
In another bowl, whisk together the yogurt, egg, and melted butter until smooth.
Make sure the butter is slightly cooled to prevent cooking the egg.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
A few lumps in the batter are fine; they will disappear during cooking.
Gently fold in the blueberries.
Coating the blueberries in a little flour can help prevent them from sinking in the batter.
Heat a griddle over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the griddle.
Wait until bubbles form on the surface of the pancakes before flipping.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Adjust the heat as needed to prevent burning.
Serve the pancakes warm with your favorite toppings like butter, syrup, or fresh fruit.
Keep pancakes warm in a low oven while cooking the rest of the batch.
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