Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 2 tablespoons Granulated Sugar
  • ½ teaspoon Salt
  • 2 Large Eggs
  • 1 cup Plain Greek Yogurt (Full-fat or 2%)
  • ½ cup Milk (Whole or 2%)
  • 3 tablespoons Unsalted Butter, melted
  • 1 teaspoon Vanilla Extract
  • 1 cup Fresh or Frozen Blueberries
  • 1 tablespoon Flour (for coating blueberries)

Instructions:

  1. Prepare the Dry Ingredients: In the large bowl, whisk together the flour, baking powder, sugar, and salt.
  2. Prepare the Blueberries: Toss the blueberries with 1 tablespoon of flour in a small bowl. Set aside.
  3. Combine Wet Ingredients: In the medium bowl, whisk the eggs until lightly beaten. Whisk in the Greek yogurt, milk, melted butter, and vanilla extract until just combined.
  4. Marry the Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold with the spatula until just combined. A few lumps are acceptable; do not overmix.
  5. Fold in Blueberries: Gently fold in the floured blueberries.
  6. Heat the Griddle: Heat your griddle or pan over medium heat. Lightly brush with butter or oil.
  7. Cook the Pancakes: Pour ¼ cup (or a ladle-full) of batter per pancake onto the hot surface.
  8. Flip Cue: Cook for 2–3 minutes on the first side. Watch for bubbles to form on the surface and the edges to look set.
  9. Finish Cooking: Flip carefully and cook for another 1–2 minutes until golden brown and cooked through.
  10. Serve: Transfer to a plate. Repeat with remaining batter, adding butter to the pan as needed between batches. Serve immediately.