Light and fluffy in the middle, these pancakes have crisp, buttery edges.

Makes about 22 4" pancakes, plus 2 cups syrup



  • 1 cup barley flour
  • 1 cup all-purpose flour
  • ¼ cup packed dark brown sugar
  • 1 tsp. baking soda
  • 1¼ tsp. kosher salt
  • 4 Tbsp. unsalted butter, melted
  • 3 eggs, separated into yolks and whites
  • 1½ cups whole milk
  • ½ cup plain yogurt
  • Butter, for greasing pan

    Blueberry syrup:

  • 1 (12-ounce) bag frozen blueberries
  • ¼ cup apple juice or water
  • ¼ cup granulated sugar
  • ½ tsp. vanilla extract


    Total time: 1 hour

    To make pancakes: In a large mixing bowl, stir together flours, brown sugar, baking soda, and salt; set aside. In a medium bowl, whisk together melted butter and egg yolks; add milk and yogurt, and stir until combined. Add milk mixture to dry mixture and gently fold together. Using a hand mixer, whip the egg whites until firm, glossy peaks form. Gently fold half of egg whites into the batter, then repeat with remaining egg whites.

    Preheat oven to 200°. Heat a large cast-iron pan or griddle over medium heat; pan is ready when a drop of water sizzles. Grease pan generously with butter. Drop ¼ cup dollops of batter onto the pan. Cook until bubbles begin to form, then flip and cook until bottoms are golden brown, 5 to 7 minutes total. Wipe the pan with a cloth before cooking the next batch, then repeat. Keep finished pancakes warm in oven.

    To make syrup: In a medium saucepan, combine blueberries, juice or water, granulated sugar, and vanilla and simmer over medium-high heat, stirring occasionally, until berries burst and juices thicken to a syrup, about 6 minutes.

    To serve, spoon warm syrup over pancakes and eat immediately.

    Keep Reading: 9 Delicious Ways to Bake with Whole Grains


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