What you'll need

1 cup Immaculate Baking Co.™ sprouted whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt or kosher salt

3/4 cup milk

1/2 cup plain Greek yogurt

2 tablespoons butter, melted

2 tablespoons honey

1 egg

1 cup fresh blueberries

Additional plain Greek yogurt, blueberries and honey, if desired

20 min prep time
20 min total time
6 servings

  1. 1

    Heat griddle or skillet to 325°F. If necessary, grease with canola oil.

    Step 1
  2. 2

    In medium bowl, mix flour, baking powder, baking soda and salt.

    Step 2
  3. 3

    In another medium bowl, beat milk, yogurt, melted butter, honey and egg with whisk until well blended. Pour liquid mixture into flour mixture; stir until smooth. If batter is too thick, add additional milk, 1 tablespoon at a time, to thin batter. Stir in blueberries.

    Step 3
  4. 4

    For each pancake, use 1/4 cup measuring cup to pour batter onto hot griddle.

    Step 4
  5. 5

    Cook about 2 minutes or until bubbly on top, puffed and dry around edge. Turn; cook other side 1 to 2 minutes or until golden brown. Serve topped with additional yogurt, blueberries and a drizzle of honey.

    Step 5

For a basic pancake, omit the blueberries, and serve topped with maple syrup.

Leftovers? Stack cooled pancakes between sheets of waxed paper. Place in resealable food-storage plastic bag, and freeze. For breakfast in a flash, pop unwrapped pancakes in microwave on High until hot.