Flipping Delicious: These Blueberry Yogurt Pancakes Are Our New Summer Breakfast Obsession

Summer mornings are made for slow breakfasts, fresh berries and maple syrup—and these fluffy pancakes check every box.

The latest season of Milk Masters on the Move, now streaming on YouTube, sees acclaimed Ontario chefs Michelle Rabin and Dwight Smith taking local dairy beyond the kitchen and into the great outdoors with easy, flavour-packed recipes perfect for camping trips, cottage weekends and backyard brunches. One standout? Michelle Rabin’s irresistibly light Blueberry Yogurt Pancakes, made with creamy local Greek yogurt for extra richness and topped with juicy blueberries, another dollop of yogurt and plenty of maple syrup. —Noa Nichol

Blueberry Yogurt Pancakes

Ingredients

• 1/3 cup all-purpose flour
• 1/4 cup spelt or rye flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 3 tbsp granulated sugar
• 1 cup local Greek yogurt, plus extra for serving
• 1 tsp vanilla
• 2 eggs
• 1–3 tbsp local milk (as needed)
• Local salted butter, for cooking
• Fresh blueberries
• Maple syrup

Directions
In a large bowl, whisk together the flours, baking powder, baking soda, salt and sugar. In a separate bowl, whisk the Greek yogurt, vanilla and eggs until smooth. Fold the dry ingredients into the wet mixture until just combined, adding a little milk if needed to loosen the batter. Let the batter rest for 10 minutes.

Heat a non-stick skillet over medium heat and melt a small knob of butter. Scoop about 1/4 cup of batter per pancake into the pan. Cook until bubbles appear on the surface and the edges are set, about 2 minutes, then flip and cook for another 30 seconds. Serve warm with a dollop of Greek yogurt, fresh blueberries and a generous drizzle of maple syrup.

Whether you’re cooking over a camp stove, at the cottage or in your own kitchen, these pancakes are guaranteed to become a new summer favourite.