Blueberry Yogurt Pancakes

Compare these blueberry pancakes to other recipes and I bet you’ll chose these every time. Moist, creamy and containing probiotics this is a recipe you can enjoy.


1 1/2 cups Carthage Mill’s Soft Red Wheat flour

1 Breezy Meadows pasture-raised egg

1 cup Organic Blueberry Ranch blueberries

1/2 cup water

1/2 cup grass-fed plain yogurt (I used Traderspoint Creamery)

4 Tbsp of grass-fed butter or coconut oil & more as needed

1 Tbsp aluminum-free baking powder

1/4 tsp himalayan salt

Homestead Heritage maple syrup




In a large bowl, mix together flour, baking powder and salt until well combined.

Melt 1 Tbsp of butter (or coconut oil if using)

Then in a smaller bowl, whisk together egg, water, melted butter and yogurt until fully combined.

Pour the smaller bowl- containing the liquid ingredients into the larger bowl and mix throughly. Once mixed, pour in the blueberries and toss them into the mixture.

Melt about 3 Tbsp of butter/oil into a pan on medium-high temperature, once melted and hot, reduce temperature to medium and add in batter creating pancake shapes- about 1/4 inch thick. Cook until lightly bubbling on top and flip to cook other side until golden brown or until desired consistency. Continue until all batter is used up adding more butter/oil to pan as needed.

Once pancakes are platted, drizzle with some more grass-fed yogurt and add a generous amount of maple syrup. Enjoy!