Multigrain Yogurt Pancakes with Blueberries

I have to preface this post by saying… it has nothing to do with the holidays, or holiday flavors, or anything remotely festive. BUT it’s a great recipe, and would easily work on Christmas morning or any other morning you’re looking to warm yourself up with something simple but soul satisfying. I really love pancakes, but for some reason I very rarely make them. When I think about making breakfast foods, I usually gravitate towards muffins and coffee cakes, because I love my portable carbs.

But the truth is, pancakes are just so delicious, and so versatile that I’m thinking they should show up in my kitchen more often. Take for example these pancakes – they’re made with yogurt, a variety of healthful flours, a hint of lemon, and fresh, succulent blueberries.

This is no skimpy, thin buttermilk pancake recipe, no, this is a creation to behold. I can’t really take full credit for thinking it up – you have Smitten Kitchen to thank for that, however I made a few tweaks that resulted in some mighty fine pancakes. Served alongside an over-easy egg and a few slices of crispy bacon, this is indeed a breakfast of champions.

The original recipe called for barley or rye flour, neither of which I had on hand, so I opted instead for oat flour. I took a ¼ cup whole rolled oats and ground them to a powder, and that worked like a charm. Plus, it added some extra fiber to the recipe, and if you’re going to have a pile ‘o carbs for breakfast, I suppose you should squeeze in nutrients wherever possible, yes? I also added some extra vanilla (because I have a heavy hand and never really measure it), which made the pancakes rich and lush.

These pancakes are thick and more cake-like than anything, but they are still moist, and more importantly, super flavorful. I don’t typically like cakey pancakes, I like pillowy, soft, and fluffy pancakes that are perfectly golden brown. But for something different, these totally hit the spot. The yogurt keeps the moisture in the pancakes, and then the lemon and blueberries get to work flavoring the batter. You’re left with something that just knocks your socks off, especially when smothered with a generous pour of pure maple syrup. None of that fake stuff here, please!

Blueberry Yogurt Multigrain Pancakes
adapted from Smitten Kitchen
Makes 12 to 14 4-inch pancakes

2 large eggs
1 cup plain, full-fat yogurt
2 to 4 tablespoons milk
3 tablespoons butter, plus extra for buttering skillet
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup (62 grams) whole wheat flour
1/2 cup (68 grams) all-purpose flour
1/4 cup (32 grams) barley or rye flour
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup blueberries, rinsed and dried

1) Melt half of the butter. Remove from heat and stir in second tablespoon of butter until melted. This will keep the butter from being too hot when you add it to the wet ingredients.

2) Whisk egg and yogurt together in the bottom of a large bowl. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter, lemon zest and vanilla extract.

3) In a small bowl, combine three flours, sugar, baking powder and salt, and whisk to combine. Stir dry ingredients into wet only until dry ingredients are mostly incorporated. A few remaining lumps are fine.

4) Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm once cooked). Heat your skillet or saute pan to medium. Melt a pat of butter in the bottom and scoop a scant 1/4 cup batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake. The batter is on the thicker side, so you will want to use your spoon or spatula to gently nudge it flat. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden on both sides.  If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to your baking sheet and into a warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.