Yogurt Pancakes

I love pancakes. Particularly blueberry buttermilk pancakes. But we don't always have milk or buttermilk in the fridge, so I found a recipe for pancakes that uses yogurt (a constant staple for us) instead. These pancakes are light and moist and have a lovely tang from the yogurt. I have adapted the original recipe, found here. So here is my version:

Yogurt Blueberry Pancakes


Serves 2


1/2 cup white flour
1/2 cup whole wheat flour
1 tsp sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp chia seeds
1 1/4 cups plain yogurt
2 large eggs
1/2 tsp vanilla
1 cup frozen blueberries

Whisk together dry ingredients and make a well in the middle of them. Add wet ingredients, and whisk together. Let the mixture sit for about 5 minutes, until bubbly. Butter a hot skillet and dollop some batter onto it. Dot with blueberries and cook until golden brown. Keep warm in an oven set to 150-200 degrees F until all pancakes are cooked.

The chia seeds are purely optional, but they provide a great crunch to the batter, and add omega fatty acids. The whole wheat flour gives them great texture, fibre, and makes you feel full longer. We had them with home canned pears from last summer. The blueberries were frozen from last summer as well.  The batter will be very thick and bubbly, but don't add more yogurt unless the flour isn't completely absorbed. The thickness makes the pancakes moist and fluffy. Enjoy!

Brenna