1/4cupmilk (I used almond milk, but any variety will work)
3tablespoonslight brown sugar, packed
2and 1/2 teaspoons baking powder
1/3cup+ 2 tablespoons whole wheat flour
4tablespoonsbutter, for the pan
Maple syrup, for serving
In a large bowl add the eggs, Greek yogurt, milk, and vanilla; whisk well to combine.
Add in the brown sugar, salt, baking powder, and flours and whisk just to combine; do not over mix! The batter will be thick, so don't worry if there are a few clumps left. Fold in the blueberries with a rubber spatula.
Melt 1 tablespoon of butter in a large skillet over medium-low heat.
Once hot, ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
Top pancakes with syrup and extra blueberries, or anything else your heart desires! Serve at once.