These blueberry pancakes taste better then blueberry muffins. The best part is the warm bubbly blueberries in every bite!
1 cup flour
2 tablespoons yellow cornmeal
2 tablespoons light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
Â½ teaspoon salt
1 cup whole or 2% milk
1 large egg
1 cup plain whole-milk yogurt
1 Â½ tablespoons unsalted butter, melted
1 cup fresh blueberries
Powdered sugar optional
Mix flour, cornmeal, brown sugar, baking powder, baking soda, and salt in a large bowl and set aside. Whisk milk, yogurt, and egg in an electric mixer or whisk by hand in a separate medium sized bowl. Add dry ingredients and mix until just blended.Â Gently stir in the melted butter and blueberries.
Heat large scan pan or nonstick skillet over medium heat. Drop 1/3 cupfuls for each pancake onto the griddle, spacing apart.Â Cook pancakes until light brown on the bottom and bubbles form on top. Gently turn pancakes over and cook until bottoms are brown and pancakes are firm. Transfer to plates and sprinkle with powdered sugar and warm maple syrup.
*Pancake batter can be prepared the night before. Stir in the blueberries just before cooking to prevent them from getting soggy.Â If entertaining cook pancakes last and keep in warm oven of 200 degrees before serving.
Makes 4 servings
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