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This dish brings warmth and comfort to any moment of the day. Light, fluffy, and filled with bursts of sweet blueberries, these yogurt pancakes are perfect for a quick breakfast, a cozy evening snack, or a sweet addition to a family meal. Every bite has a delicate tang from the yogurt balanced by juicy blueberries, making them a treat that everyone loves.
I first made these pancakes on a rainy Sunday morning, and now they are a regular request from my family. The smell of warm yogurt pancakes cooking on the stove feels like home.
Ingredients
- 125 g fresh blueberries: selected for firmness and sweetness to avoid soggy batter
- 300 g natural full fat yogurt: gives tenderness and a slight tang for balanced flavor
- 2 large eggs: fresh eggs help the batter rise and add a soft crumb
- 1 packet vanilla sugar: adds a sweet aroma and delicate flavor choose a good quality one
- 170 g wheat flour: sifted for lightness and smooth texture
- 2 teaspoons baking powder: ensures a fluffy rise always use fresh baking powder for best results
Step-by-Step Instructions
- Prepare the wet mix
- In a large mixing bowl whisk together yogurt eggs and vanilla sugar until the mixture is smooth and light this creates a flavorful base for your pancakes
- Combine dry ingredients
- In a separate bowl mix sifted flour and baking powder evenly this ensures the leavening is well distributed fold this mixture gently into the wet mix avoid overmixing to keep pancakes fluffy
- Fold in blueberries
- Add fresh blueberries and fold slowly with a wooden spoon this keeps the berries whole and prevents the batter from becoming watery
- Cook the pancakes
- Heat a non stick frying pan over medium heat and lightly grease with butter spoon batter into small rounds leaving space between them cook 2 to 3 minutes per side until golden and fluffy flip only once for best texture
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My favorite part of making these pancakes is when the aroma of vanilla and warm berries fills the kitchen it reminds me of childhood mornings waiting for my grandmother to serve the first batch straight from the pan
Storage Tips
Store any leftover pancakes in an airtight container in the fridge for up to two days. Reheat them gently in a pan or toaster to bring back their fluffy texture and warmth.
Ingredient Substitutions
You can swap blueberries for raspberries strawberries or diced peaches when in season. If vanilla sugar is unavailable use one teaspoon of vanilla extract with a pinch of regular sugar.
Serving Suggestions
Stack pancakes high and drizzle with honey or maple syrup. Add extra fresh berries or a spoonful of whipped cream for a more indulgent touch.
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Cultural Context
Pancakes are loved in many cultures but yogurt pancakes bring a lighter twist compared to traditional recipes. They have a delicate flavor and soft texture that feels both familiar and refreshing.
Frequently Asked Questions About Recipes
- → Can I use frozen blueberries?
Yes, you can use frozen blueberries. Thaw and pat them dry before adding to the batter to avoid excess moisture.
- → What yogurt works best?
Plain full-fat natural yogurt works best for a rich flavor and fluffy texture, but low-fat yogurt can also be used.
- → How do I keep pancakes from sticking?
Use a non-stick pan lightly greased with butter or oil and cook over medium heat to prevent sticking.
- → Can I make these ahead of time?
Yes, you can store cooled pancakes in an airtight container for up to 2 days and reheat before serving.
- → What toppings go well with these pancakes?
They pair beautifully with honey, maple syrup, whipped cream, extra fresh blueberries, or a sprinkle of powdered sugar.
- → Can I substitute the flour?
All-purpose wheat flour gives the best texture, but you can use a gluten-free blend if preferred.