Description
Deliciously rich Blueberry Almond Pancakes combining sweet, tart, and nutty flavors for a sophisticated breakfast treat. These fluffy pancakes are studded with fresh blueberries and enhanced with fragrant almond extract, perfect for a weekend brunch or special morning.
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup plain yogurt
- 2 large eggs
- 1 ½ teaspoons almond extract
- ¼ cup water, or as needed
- 5 tablespoons butter, divided
Other Ingredients
- 1 cup fresh blueberries
Instructions
- Melt Butter: Place 3 tablespoons of butter in a microwave-safe bowl and heat in the microwave for 20 to 30 seconds until melted. Set aside for later use.
- Prepare Dry Mix: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set this dry mixture aside.
- Mix Wet Ingredients: In a large bowl, beat the yogurt and eggs together until smooth. Then add the melted butter along with the almond extract, beating well to combine.
- Combine Mixtures: Gradually fold the dry flour mixture into the yogurt mixture until fully combined. Add water 1 tablespoon at a time to achieve a pourable batter consistency.
- Cook Pancakes: Heat the remaining 2 tablespoons butter in a large skillet or griddle over medium-low heat until melted. Pour ¼ cup of batter onto the skillet per pancake and scatter 6 to 10 blueberries on top of each. Cook until bubbles form on the surface, about 1 to 2 minutes. Flip and cook the other side until lightly browned, around 30 seconds.
- Repeat Cooking: Continue cooking remaining pancakes in the same manner with the rest of the batter and blueberries, adding more butter if necessary.
Notes
- Use fresh blueberries for best flavor and texture; frozen blueberries can be used but may alter batter consistency.
- Adjust almond extract quantity to taste, but do not overuse as it can overpower the other flavors.
- Maintain medium-low heat to avoid burning the pancakes while ensuring they cook through.
- For thinner pancakes, add a little more water to the batter; for thicker, reduce the water slightly.
- Butter can be substituted with a neutral oil if preferred, but butter adds richer flavor.
