There are usually only two things on my mind while i roll out of bed each day: coffee and checking emails. However, this morning I woke up with a huge craving for a collection of fluffy blueberry pancakes.

Wait, that’s not a big surprise is it? My Instagram accounts is filled with pictures of pancakes plus I actually had them for supper yesterday evening. Don’t judge, you understand Brinner (breakfast time for supper… duh) is normally pretty much the best thing ever.
My pictures really don’t do the pancakes any justice so I’ll have to annoyingly describe to you precisely how perfectly good these are. Brace yourself for an overload of adjectives…
Heavy. Fluffy. Melt-in-your-mouth. Unbelievable. Crispy edges. Properly golden. Outrageous. Awesome. Fantastic. Lick-your-plate great.
There, now would you get my point?
I had developed both strawberries and blueberries that needed to be used up in my own fridge, so I made a decision to pack the pancakes with blueberries and make a gorgeous strawberry-vanilla syrup to top them with.
The syrup is incredibly an easy task to produce, too! Basically simmer strawberries, real maple syrup, and a touch of vanilla over moderate heat before strawberries begin break down.
Drizzle drizzle. Or simply pour exceedingly like I do pigs like feet.
I LOVE the way the blueberries pop in your mouth with each bite and the way the strawberry maple syrup soaks flawlessly in to the pancakes. I think they’d be wonderful topped with peanut butter… on the other hand I think peanut butter goes great on almost anything.
You definitely won’t regret making these.
Calories: 226
Body fat: 3.1g
Carbohydrates: 38.6g
Glucose: 10.7g
Fiber: 2g
Proteins: 12.7g
Ingredients
1 teaspoon baking powder
1/4 teaspoon cooking soda
1 tablespoon honey
2 large eggs
3 tablespoons almond milk (skim, soy, coconut, or whole may also work)
1 cup blueberries
1 cup natural maple syrup
1/4 teaspoon pure vanilla extract
Instructions
In large dish whisk jointly flour, baking powder, and baking soda; set aside. In a separate medium bowl, beat greek yogurt, eggs, honey, vanilla, and almond milk until clean and well combined. Add wet substances to flour mix and mix together. The batter will be very solid; consistency will change predicated on which yogurt you utilized. Note: If you discover that it’s WAY too heavy (nearly paste like), you can add in a teaspoon or two of dairy until it is smooth, but still heavy. Next, softly fold in berries using a wooden spoon.
Lightly coat a big non-stick skillet or griddle with butter or cooking spray and place over medium heat. Drop batter by 1/4 cup onto skillet. You may want to use a spoon to spread out the batter just a little bit, as pancake batter is going to be thick and you’ll need them to cook thoroughly. It is rather important to prepare until bubbles appear on top and the edges are well cooked; this is dense batter and that means you want to make sure even cooking. Turn cakes and cook until golden brown on underside, 2 minutes. Clean skillet clean and repeat with more melted butter or cooking food spray and staying batter.
To help make the syrup, place maple syrup, strawberries, and vanilla in a saucepan over medium heat. Wait until mixture starts to simmer and boil, and stir every short while. Once mixture starts to breakdown and strawberries make down about five minutes, remove from warmth and serve warm instantly.
You can lighten pancakes a lot more by doing the following:
Subbing 2 egg whites for 1 egg.
Replace honey using a packet or two of truvia to slice sugar.
Use whole wheat pastry flour or whole wheat grains white flour for wholegrains and extra fiber.
Your pancakes are STUNNING! pinning!
Hi, How much does this recipe serves?
and, I don’t have any maple syrup on hand, may i replace it with honey for the strawberries? ðŸ‚
Hello,
We made these yesterday, using half whole wheat and half bleached flour, plus I added cinnamon. All of those other formula was the same. I didn’t make the syrup, though.
They seem to be needing some salt, I thought. I love the fluffiness and lightness of these. I had formed leftover batter, so prepared that today, adding just a touch of salt. Which was better. I used banana slices and place them within the pan first, then poured the batter on top. They were still good the second time.