Blueberry Chocolate Chip Pancakes

5 from 8 votes

Blueberry Chocolate Chip Pancakes

These Fluffy Blueberry Chocolate Chip Pancakes are about to become your new weekend ritual. Made with a secret weapon—Greek yogurt—this batter cooks up impossibly tall and soft while keeping things on the lighter side. Bursting with fresh blueberries and melting chocolate chips in every bite, they are the perfect balance of wholesome and indulgent. Best of all? You can whip up this healthy, dairy-conscious stack in just 25 minutes 15 pancakes

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, Brunch, Dessert, Pancakes

Cuisine: American, Worldwide

Keyword: Blueberry pancakes, chocolate, fluffy, healthy, kid-friendly, quick

Servings: pancakes

Author: Karina Carrel

Ingredients

2 cups all purpose flour
1/4 cup natural sweetener or sugar of choice
1 tsp baking powder
1 tsp baking soda
1 egg
1 tbsp low fat vanilla greek yogurt
1 3/4 cups unsweetened almond milk
½ tbsp white vinegar
1/2 tbsp vanilla extract
3 tbsp coconut oil melted
1 cup fresh blueberries
2 tbsp dark/semi sweet chocolate chips

US - Metric

Instructions

In a bowl mix together almond milk and vinegar and leave for 10 mins
In a large mixing bowl, whisk together the flour, sweetener, baking powder, and baking soda to ensure there are no lumps.
Make a well in the center. Add the egg, greek yogurt, almond milk mixture, vanilla extract, and melted coconut oil. Whisk the wet ingredients into the dry just until combined. Note: Do not overmix; a few lumps are okay!
Gently fold in the blueberries and chocolate chips so they don't break apart.
Heat: Lightly grease a non-stick skillet with a little extra oil or spray and set over low-medium heat.
Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles begin to form on the surface and the edges look set (about 2-3 minutes).
Gently flip and cook the other side until golden brown and fluffy (about 1-2 minutes).
Remove from the pan and serve warm with maple syrup, honey, or your favorite toppings.

Video

Notes

Tips for Success.

What makes these pancakes REALLY good is not only the recipe (that is pretty good) but the method.

Lumps are Good: Seriously, stop mixing! Once the flour streaks are gone, put the whisk down. Overmixing activates the gluten and makes the pancakes rubbery instead of fluffy.

Watch the Heat: Because of the chocolate chips and natural sweeteners, these can burn faster than regular pancakes. Keep the heat on low-medium and be patient.

Frozen vs. Fresh: If you swap fresh blueberries for frozen, do not thaw them. Toss them in straight from the freezer, otherwise, the juice will bleed and turn your batter grey/purple.

The Bubble Test: Don't flip too early. Wait until the bubbles on top pop and stay open (looking like little holes) before you flip.

Nutrition