Happy National Pancake Day! What better way to celebrate National Pancake Day than with some warm fluffy blueberry pancakes.
Growing up, pancakes were always such a favorite for our whole family. For any large gathering we would have, on either family’s side, a big batch of pancakes would be made for breakfast. From our Oma’s recipe on our mother’s side, our favorite Dutch Pancakes which are thin like a crepe. To our Grandpa’s recipe on our fathers side, all American traditional fluffy pancakes.
We even have our own pancake recipes we have put together growing up. From Kim’s Poffertjes recipe (tiny dutch pancakes) to Brit’s pancake recipes. Our Blueberry Pancakes With A Twist is one of Brit’s, and we are so happy to share it with you!
These are not your ordinary Blueberry Pancakes, these are Blueberry Pancakes with a twist! So light and fluffy you will think you are just eating blueberry flavored air. The “twist” to these pancakes is what makes them light and fluffy. And that twist is….. *drum roll*…. 7up! Adding 7up to your pancakes will give them that extra light airy feel, that is unbeatable.
We have also incorporated greek yogurt into our recipe; the yogurt gives these pancakes a creamy smooth texture that goes well with the light airiness the 7-up provides. It’s like having a cloud sitting in your mouth. Or at least, what we imagine a cloud would taste like if we could eat a cloud.
Ingredients
2 cups all purpose flour, sifted
3 tsp baking powder
1/2 tsp baking soda
1 tsp Kosher salt
1/2 tsp cinnamon
1 cup oats
2 cups buttermilk
1 tsp vanilla extract
2 Tbsp brown sugar
2 eggs
1/2 cup plain Greek yogurt
1 cup 7up
1.5 cups blueberries
Instructions
Preheat griddle on medium low heat. (You may turn the heat up to medium depending on your griddle but no higher)
Place a sieve over a large mixing bowl and add flour, baking powder and baking soda and sift. Add salt, cinnamon and oats to the sifted ingredients. Mix thoroughly and set aside.
In a medium bowl combine buttermilk, vanilla extract, brown sugar, eggs, Greek yogurt and whisk together. Once blended add the 7up. Whisk till smooth.
Add your wet ingredient to your dry ingredients mix till combined completely. Batter will be light and bubbly.
Add blueberries. Stir in gently.
Use avocado oil to brush over griddle. (Please make sure your griddle is not too hot as it will cook your pancake too quickly and the center will not cook completely; causing a splatter mess when you flip your pancake. Your pancake should cook on medium low to medium heat. The pancake will be ready to flip when you see little bubbles pop, forming open holes on the surface. The pancake will also be a nice golden brown color underneath. If the bubble pops but the batter fills the hole back up, wait to flip the pancake.)
Use a 1/2 cup to pour batter onto the griddle.
Repeat till all batter is gone.