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Michigan Blueberry Pancakes

I lose my sh*t when Michigan Blueberries are in season! Why? Because then I can better afford these blue and violet beauties! In all seriousness, though, when I’m not eating these blueberries like candy, they go straight into everything else―particularly pancakes.

This recipe is the same as the Mega Fluffy Pancake recipe. Add anywhere between 5 to 10 plump berries to each CD shaped pancake, and you have yourself a quick and delicious breakfast on your days off.

Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 3 ¼ Cups (300g) Self-Rising Flour
  • ½ TSP (2g) Baking Soda
  • 2 Large Eggs
  • 1 ½ Cups (352ml) Whole Milk
  • ½ Cup (100g) Whole Yogurt
  • 4 TBSP (60g) Vegetable Oil
  • 1 TSP (4g) Vanilla
  • 2 TBSP (30g) Honey
  • Blueberries for pan frying

Instructions

  1. In a large bowl, whisk together the flour and baking soda.
  2. In a separate bowl, whisk together the eggs, milk, yogurt, vanilla, and honey. 1/3 at the time, add the liquid to the flour and mix until incorporated. Mix in the vegetable oil until combined.
  3. Let the pancake batter rest for at least 10 minutes. Heat a skillet on medium heat and spray with your favorite cooking spray.
  4. Pour a CD sized amount of batter onto the skillet and evenly space out 4 to 5 blueberries within the batter. Cook on low to medium heat until bubbles begin to form at the surface of the pancake. Once bubbly and the bottom is golden brown, flip over the pancake and cook the other side until golden brown.
  5. Spray the pan and repeat cooking the remaining batter until all of the batter has been used.
  6. Batter makes 8-10 pancakes.