These pancakes are soft and tender with a bit of sweetness along with chocolate and berries in every bite. They include half whole wheat flour for some nuttiness and added fiber. Top them with a small side of creamy yogurt with honey sprinkled on chopped almonds for dipping or spooning!
These pancakes are great for a weekend breakfast, or a sluggish brunch, or a fast dinner when you’re not in the mood to cook. The batter takes about 15 minutes to prepare and rest. The recipe calls for fresh or frozen blueberries, so can be used all year.
Ingredients You Will Need
For the pancakes
3/4 cup (90 g) whole wheat flour
3/4 cup (90 g) all purpose flour
2 tablespoons (25 g)-light brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1 cup (240 ml) milk, dairy or unsweetened plant milk
1/4 cup (60 g) plain yogurt
2 (28 g) tablespoons unsalted butter, melted, plus additional for greasing the pan
1 teaspoon vanilla extract
1/2 cup (75 g) blueberries, fresh or frozen
1/3 cup (60 g) semisweet chocolate chips
For the honey almond yogurt
1 cup (245 g) plain Greek yogurt
1 tablespoon honey (plus a little more to drizzle on top)
2 tablespoons chopped almonds
Notes on the ingredients
Don’t thaw frozen blueberries. If you thawed the blueberries, they will bleed into your batter and turn everything gray. If you do not have whole wheat flour, you can substitute it with an all purpose flour, for the entire amount. They will turn out a little lighter in color and softer.
For a dairy free option, use a plant milk and plant based yogurt. Honey can be substituted with maple syrup.
Step by Step Method for Blueberry Chocolate Chip Pancakes
In a large mixing bowl, combine flours, brown sugar, baking powder, cinnamon and salt.
In another bowl, beat the egg, milk, yogurt, melted butter and vanilla.
Add the wet mixture to the dry mixture. Mix with a spatula until you don’t see dry pockets of flour. Stop mixing as soon as this happens and any lumps will be small.
Gently stir in the blueberries and nearly all of the chocolate chips, setting aside a handful of each for topping.
Set the batter aside for 5 minutes. The mix will thicken slightly, and your pancakes will be fluffier.
Heat a small amount of butter in a nonstick grill or pan over medium low heat. Wipe out the excess butter with a paper towel.
For each pancake, pour a 1/4 cup of the batter into the pan, leaving some room between.
Cook for 2 to 3 minutes, until the bubbles form and the edges are set. Turn and cook 1 to 2 minutes, until golden brown. When touched lightly in the center, it should spring back.
Cook the remaining batter repeating the process and using a little more butter in the pan each time. Reduce the heat if the cakes are browning too quickly. If you’d like to serve all the pancakes at the same time, keep the finished ones in a warm oven.
Combine 1 tablespoon of honey with the Greek yogurt while the pancakes are cooking. Divide into small bowls and top with a drizzle of honey and more chopped almonds.
Divide 3 pancakes between each of four plates and garnish with the remaining blueberries and chocolate chips. Serve warm with the remaining yogurt on the side.
Why This Recipe Is Special
The body is soft and spongy. Baking powder, a brief pause and soft mixing result in light interior with crispy edges.
They keep you full a little longer. The fibers and protein from the almonds, whole wheat flour and yogurt make for a breakfast that keeps you full longer.
Moderate sweetness. The dominant flavor is that of blueberries; also present are a few traces of chocolate and honey.
They come together quickly and without breaking the bank. As with most baking recipes, all the ingredients are pantry staples and the berries can be used fresh or frozen.
Extra Tips for Better Taste
Avoid over mixing the batter pancakes will turn out dense and chewy.
Maintain a medium low heat. If the heat is too high, then the outside will brown before the inside is cooked.
Stir in the chocolate chips and berries and press a few on top of each pancake immediately after pouring. This will give you more of an even coverage.
Give the initial pancake a try before preparing more. To thin out the batter, incorporate a tablespoon of milk.
Wipe the pan if any of the chocolate burns during cooking. The burnt pieces will add colour to the next batch.
Toast the almonds in a dry pan for 2 minutes for a richer flavor.
Storage and Reheating
Allow the pancakes to cool completely. Store in a covered container in the refrigerator for up to 3 days, 40°F or below.
How to Freeze pancakes to cook later: Place pancakes in a single layer on a baking sheet, until firm. Remove to a freezer bag with a layer of parchment paper in between. They will keep for up to 2 months.
To reheat, use a toaster or warm at 350 F for 8 to 10 minutes until heated through. It’s also okay to microwave it: 30 to 45 seconds, though the pancakes will be slightly more soggy. Keep the yogurt bowl fresh by making it just before you want to eat it.
Final Thoughts
These pancakes show how a modest breakfast doesn’t have to be boring and unexciting. The berries and chocolate contribute to their goodness, and the yogurt bowl is a treat with the pancakes. Make a double batch to put one in the freezer for those hectic mornings.
Nutrition Details
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Servings 4 (3 pancakes, 1 yogurt bowl) each
Nutrient Per serving Whole recipe
Calories 510 2,040
Protein 17 g 68 g
Carbohydrates 65 g 260 g
Fat 21 g 84 g
Fiber 5 g 20 g
Sugar 30 g 120 g
Sodium 410 mg 1,640 mg
Disclaimer
Nutrition is an estimate and will vary based on the brands and portion sizes you use. Keep in mind that everyone’s nutritional requirements are different so consult a dietitian or doctor if you are on a special diet.