Imagine a tall stack of fluffy pancakes topped with a fresh blueberry syrup and whipped cream. Doesn’t that sound wonderful? Pancakes always sound good to me; they are my favorite breakfast food of all-time.
My favorite way to cook pancakes is in a cast-iron skillet on the stovetop. I love the crispy-brown outside you can get with cast-iron. I’ve even been known to use a cast-iron griddle pan out on the grill to make pancakes-why? Because I can!
Don’t these look AMAZING!
Ingredients:
1 and ½ cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
¼ tsp salt
1 cup milk
¼ cup nonfat Greek yogurt
2 tbsp vegetable oil
2 tbsp unsalted butter, melted
1 large egg
1 tsp vanilla extract
1 cup fresh blueberries
¼ cup honey
2 tbsp water
Small pinch salt
Whipped cream for serving (optional)
For blueberry syrup:
Combine the blueberries, honey, 2 tbsp water, and small pinch of salt in a small saucepan.
Heat on low-medium and cook until most of the blueberries burst. Stir occasionally.
Look how gorgeous that blueberry syrup is! This is also fantastic on ice cream!
For the pancakes:
Sift the flour, sugar, baking powder, and salt together into a bowl.
Add in the milk, yogurt, vegetable oil, melted butter, and egg into the dry ingredients. Whisk until all is combined.
Preheat a cast-iron skillet or greased non-stick skillet on medium heat. Using a ½ cup measuring cup, scoop out batter onto skillet. When bubbles appear and start to pop, flip the pancake over. Cook until brown on second side.
Remove the pancake and set aside. Repeat for remaining batter. You may have to adjust your heat up or down depending on your stovetop. I usually have to turn mine down occasionally throughout the cooking process to not burn the pancakes.
Stack two pancakes and top with a spoonful or two of the blueberry syrup and top with a dollop of whipped cream.
- 1 and ½ cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup milk
- ¼ cup nonfat Greek yogurt
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- ¼ cup honey
- 2 tbsp water
- Small pinch salt
- Whipped cream for serving (optional)
- For blueberry syrup:
- Combine the blueberries, honey, 2 tbsp water, and small pinch of salt in a small saucepan.
- Heat on low-medium and cook until most of the blueberries burst. Stir occasionally.
- Look how gorgeous that blueberry syrup is!
- For the pancakes:
- Sift the flour, sugar, baking powder, and salt together into a bowl.
- Add in the milk, yogurt, vegetable oil, melted butter, and egg into the dry ingredients. Whisk until all is combined.
- Preheat a cast-iron skillet or greased non-stick skillet on medium heat. Using a ½ cup measuring cup, scoop out batter onto skillet. When bubbles appear and start to pop, flip the pancake over. Cook until brown on second side. Remove the pancake and set aside. Repeat for remaining batter. You may have to adjust your heat up or down depending on your stovetop. I usually have to turn mine down occasionally throughout the cooking process to not burn the pancakes.
- Stack two pancakes and top with a spoonful or two of the blueberry syrup and top with a dollop of whipped cream.
