Blueberry and Yogurt Pancakes

Recipe Type: 
Number of Servings: 
Preparation time: 
445 kcal
10 g
174 mg
Vitamin D: 
0.41 IU
% Ca recommended daily intake: 
  • 120 g flour - all-purpose
  • 1 tsp granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 30 g butter - cultured unsalted
  • 180 mL milk - whole
  • 120 mL yogurt - plain
  • 1 egg
  • 110 g fresh blueberries washed and dried
  • 45 g Vegetable oil


  1. Flip the pancake over and cook until the other side is golden brown. Sprinkle with remaining blueberries, serve with maple syrup.
  2. Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl and whisk together.
  3. Put the butter in a small microwave-safe bowl and melt in the microwave. Let the butter cool slightly so it's no longer hot, but still liquid.
  4. Measure the milk and yogurt into a 500 mL cup, then add just the white from the egg. Whisk this mixture together until smooth.
  5. Add the yolk to the butter and whisk together until smooth.
  6. Pour the yolk and butter mixture into the milk mixture and whisk until smooth.
  7. Add half the blueberries to the flour mixture and toss together. If you're using frozen berries, do not let them defrost first, put them into the flour mixture straight out of the freezer.
  8. Pour the wet ingredients into the dry ingredients then gently mix together until just combined. It's okay if there are still a few small lumps of flour.
  9. Heat a large non-stick frying pan over medium heat until hot.
  10. Pour a small amount of oil into the pan and spread evenly around the pan.
  11. Pour the batter into small pancakes around the pan. Quickly sprinkle some more blueberries onto each pancake and let the pancakes cook until the edges start to dry out, and you see large bubbles show up in the pancake.


Main Ingredients: