Whole Wheat Blueberry Pancakes

By Sally's Baking Recipes · 30 min

Ingredients

Instructions

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In another large bowl, whisk the yogurt, milk, maple syrup, eggs and vanilla until combined. Whisk in the oil.
3. Pour the wet ingredients into the dry and whisk gently until just combined; a few lumps are fine and no dry flour should remain at the bottom.
4. Gently fold in the blueberries, handling frozen ones lightly so they don't bleed color.
5. Let the batter rest for 5 minutes to thicken while the griddle heats.
6. Heat a griddle or large skillet over medium heat and grease it generously with butter or nonstick spray.
7. Pour about 1/4 cup of batter (heaping) per pancake. Cook until the edges look set and holes appear around the border, about 2 minutes.
8. Flip and cook the other side until cooked through, about 1–2 more minutes. Grease the pan again before each batch if needed.
9. Keep finished pancakes warm in a 200°F (93°C) oven until all are cooked. Store leftovers covered in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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