15 min prep time, 25 min cooking time, serves 6 people
Who doesn’t like pancakes? These Blueberry Pancakes are the perfect weekend breakfast or brunch dish! I used pancake mix but modified the recipe to include eggs, while also switching out the water with kefir or plain yogurt. By frying the pancakes in a little oil you will get golden crispy edges and soft fluffy centers. You will love both the texture of the soft pancakes as well as the taste of the blueberries ad they burst in your mouth with every bite.
- 4 cups pancake mix
- 2 cups kefir or plain yogurt, room temperature
- 2 eggs, room temperature
- 1 cup blueberries
- 6 tbsp vegetable oil
- 2 tbsp sugar
- 1 tsp baking soda
- In a large bowl, mix the kefir, eggs, 2 tbsp of vegetable oil, sugar, and baking soda.
- Add the pancake mix into the bowl and mix well. Set the batter aside for 10 minutes.
3.Add blueberries to the batter and gently mix.
4.Pour 1 tbsp of vegetable oil into a skillet over medium heat. Drop 1 tbsp of batter per pancake and fry them on the skillet for 1-2 minutes per side, or until the pancakes are a golden color. Add more vegetable oil as it starts to dry up on the skillet, repeating this step until all the batter is used up.
5.These pancakes are delicious hot or cold. Serve them topped with honey, powdered sugar, or sour cream.