Friday, June 17, 2011

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!



  1. These look gorgeous.
    I certainly need to get some chai seeds as I am starting to see them in a heap of recipes.
    Thanks for sharing.
    Enjoy your kitchen.

  2. Hi Brenna,
    Thanks so much for coming over to comment on my blog! I LOVE yours. I am totally inspired. We just made a quiche the other night, but yours looks much better! (ours tasted fine, but my crust was not nearly as elegant as yours!). As soon as we move into our new house, which already has established rhubarb growing in the yard, I am going to try your recipe for rhubarb crumble. I've never particularly liked rhubarb, but am bound and determined to learn to, and crumble seems like a great way to begin!
    Thanks again for reading!