🫐 Fluffy Blueberry Pancakes
Mediterranean-Inspired | Light • Tender • Naturally Comforting
🫒 Description
These Fluffy Blueberry Pancakes are inspired by Mediterranean breakfast simplicity—made with wholesome ingredients, olive oil instead of butter, and juicy blueberries folded into a tender, cloud-like batter. Lightly sweet, golden on the outside, and pillowy inside, they’re satisfying without feeling heavy and perfect with yogurt, fruit, or a drizzle of honey.
🧺 Ingredients (Serves 3–4)
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1½ cups all-purpose flour (or whole-wheat pastry flour)
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2 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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1 tbsp sugar or honey (optional)
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1 cup milk (or almond milk)
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1 large egg
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2 tbsp extra-virgin olive oil
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1 tsp vanilla extract
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Zest of ½ lemon (optional but very Mediterranean)
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1 cup fresh or frozen blueberries
👩🍳 Instructions
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Mix Dry Ingredients
In a bowl, whisk flour, baking powder, baking soda, salt, and sugar. -
Mix Wet Ingredients
In another bowl, whisk milk, egg, olive oil, vanilla, and lemon zest. -
Combine
Gently fold wet ingredients into dry until just combined. Do not overmix. -
Add Blueberries
Fold in blueberries carefully. -
Cook
Heat a non-stick skillet over medium heat and lightly grease.
Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form, flip, and cook 1–2 minutes more. -
Serve Warm
Stack and serve immediately.
🍯 Mediterranean Serving Ideas
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With Greek yogurt & fresh berries
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Drizzled with raw honey or date syrup
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Finished with toasted almonds or walnuts
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Light dusting of powdered sugar (optional)
❓ Q & A
Q: How do I make these extra fluffy?
A: Don’t overmix the batter and let it rest for 5–10 minutes before cooking.
Q: Can I use frozen blueberries?
A: Yes—use straight from frozen and gently fold to avoid bleeding.
Q: Can I make them gluten-free?
A: Yes, use a 1:1 gluten-free flour blend.
Q: Can I make them dairy-free?
A: Absolutely—use almond, oat, or soy milk.
Q: Can I store leftovers?
A: Yes! Store in the fridge for 2 days or freeze up to 1 month. Reheat gently.
