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blueberry yogurt multigrain pancakes topped with syrup on plate, with cooling rack of blueberry yogurt multigrain pancakes in the background, and bottle of maple syrup in between

Blueberry yogurt multigrain pancakes

Nothing says morning breakfast like a plateful of pancakes with maple syrup. Today's blueberry yogurt multigrain pancakes were made in celebration of Kamala Harris, Biden's VP running mate for the November 2020 election. Please be sure to vote!

Course Breakfast
Cuisine American
Keyword pancakes, blueberries, multigrains, yogurt
Author Deb Perelman (Smitten Kitchen)


  • 2 large eggs
  • 1 cup plain, full-fat yogurt (I used buttermilk)
  • 2 to 4 tablespoon milk (did not use, as I used buttermilk as above)
  • 3 tablespoon butter, plus extra for skillet (I used 2 tablespoon olive oil; and butter for skillet)
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • ½ cup (62 grams) whole wheat flour
  • ½ cup (68 grams) all-purpose flour (I used ½ cup buckwheat flour)
  • ¼ cup (32 grams) barley or rye flour (I used ¼ cup corn meal)
  • 2 tablespoon sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • ½ teaspoon table salt
  • 1 cup blueberries, rinsed and dried


  1. Melt half of the butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you want to add it to the wet ingredients.

  2. Whisk egg and yogurt together in the bottom of a medium/large bowl. If you're using a thin yogurt, no need to add any milk. If you're using regular yogurt, stir in 2 tablespoons milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps are fine.

  3. Preheat your oven to 200 degrees F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. If you've got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a scant ¼ cup (about 3 tablespoons) batter at a time, leaving a space between each pancake. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. (If you listen closely, after a minute you'll hear your blueberries pop and sizzle deliciously against the pan.) If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm in the oven as they are done cooking, where you can leave them there until you're ready to serve them.

    blueberry yogurt multigrain pancakes cooking on a griddle on the stove top, not yet flipped over so top side is uncooked
  4. Serve in a big stack with fixings of your choice. Do not anticipate leftovers.

    blueberry yogurt multigrain pancakes cooking on a griddle on the stove top, showing top sides cooked