Blueberry Buttermilk Whole Wheat Yogurt Pancakes

Pancakes have become a Sunday tradition. When fall hits we batch make them every week. They freeze and defrost easily for a hearty school morning breakfast. I’ve searched for the perfect base pancake recipe that’s flavorful, filling, and fluffy. These buttermilk whole wheat yogurt pancakes fit all our needs. We added blueberry’s this batch for my son’s birthday.

I love that they are packed with protein and whole wheat. A new favorite recipe because they are so moist. The buttermilk and yogurt adds a delicious tartness eliminating the need for a bunch of sugar.

Blueberry Buttermilk Whole Wheat Yogurt Pancakes

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Calories 2210 kcal

Ingredients

2 c. All-Purpose Flour
1 c. whole wheat flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 2/3 c. low-fat buttermilk
2 eggs slightly beaten
2 tbsp. melted butter
3 tsp. vanilla
3/4 c. plain yogurt greek or regular
1 c. frozen blueberries

Instructions

Whisk together flour, baking powder, baking soda, sugar, and salt in a large bowl.
In a separate bowl, combine buttermilk, eggs, melted butter, vanilla, and yogurt until smooth.
Combine wet ingredients and dry ingredients; until just combined.
Preheat a non stick skillet over medium heat.
Drop batter onto skillet, then sprinkle tops with a few blueberries.
Cook until bubbles appear on top.
Flip and cook until golden brown on underside.