Fluffy blueberry pancakes

I mentioned in a previous post that 2018 was the year we became obsessed with blueberry pancakes. I think it started when Dave brought home a bottle of maple syrup from a work trip to Vancouver. We wanted something special to have it with, and chose blueberry pancakes. From there, Dave continued to fine-tune and experiment until he created the perfect recipe that we have been eating nonstop.

The step that takes the recipe over the edge is substituting buttermilk with greek yogurt. It not only gives the batter a mousse-like texture (making the pancakes extremely fluffy), but it provides a protein boost as well. They are also very easy to make. No process to follow – just throw everything in a bowl, mix it up and cook!

INGREDIENTS
1 cup greek yogurt
1/2 cup all-purpose flour
1 tbsp baking powder
1 tsp vanilla extract
2 eggs
pinch of salt
small chunk of unsalted butter, melted
blueberries


RECIPE
1  Add all ingredients except the blueberries and butter to a large bowl and mix together.

2  Heat griddle and brush with melted butter.

3  Scoop the batter onto the griddle, then add a few blueberries.

4  Cook until golden brown and bubbling on top, about 3 minutes. Flip and cook through about 2 minutes longer.