Andy learned how to cook last year- how to make dinner for himself – and breakfast – and well he is pretty good! Being home however, brings out the little boy in him – pleading (well truly just asking now that he is 21) for me to make him waffles. At the start of the pandemic with all the kids home I was eager and excited to cook for them. As time passed, the morning waffles became a bit tiring especially because Andy knows how to make them – and dinners are a handful because of Greg’s dietary needs and Andy eating a ton and everyone wanting leftovers! Recently though he asked me to please make him blueberry pancakes (he has moved on from chocolate chip). I have many old recipes in the blog – but I’m always searching for the next best recipe. Be it brownies, chocolate chip cookies or pancakes – it is a never ending endeavor. I succeeded I think – I found this recipe from the blog Amy’s Healthy Baking (I fiddled with it a bit) and I have to report that they might be the best to date. Oh and don’t skip the vinegar. I know it seems weird but I promise you cannot taste it. And please don’t compare these to buttery, white flour, decadent pancakes.
For measuring flour it is best to use a small digital scale. Jamie from My Baking Addiction gives a really thorough tutorial on how to measure flour with a measuring cup – and how that this specific measurement can make or break your cookies (in this case pancakes!)
Sylvie said “delicious, truly good mom” and Sarah (Greg’s girlfriend) said “I’m really full but I wan’t more – these are REALLY good!” And Andy said “They are fire”. So there you have it. Bake and enjoy –
Oh, I usually double the recipe – esp if I have a crowd.
20 small pancakes
Prep time: 5 minutes
- 1 tablespoon unsalted butter, melted
- 1 large egg
- 1.5 teaspoons vanilla extract
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 1/4 cup (60 g) plain nonfat greek yogurt
- 2 tablespoons milk (I used 1 percent)
- 1/4 cup water
- 1 cup plus 2 tablespoons (135 grams) white whole wheat flour (or half whole wheat and half white)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup fresh blueberries
Melt the butter. And in a medium bowl, whisk together the butter, egg, vanilla, maple syrup, and salt.
Stir in the Greek yogurt and mix until there are no lumps. Stir in the vinegar and then the milk and water.
Pour the flour evenly over the patter and sprinkle the baking soda and baking powder on top. Stir until just incorporated and fold in the blueberries.
I use my griddle to cook these – and they work fine with or without butter. You can also use a non stick pan. You really can make any size you want so have some fun!
If you look at Amy’s Healthy Blog blueberry pancake post she gives a lot of advice regarding substitutions for special diets. So check that out too.