Ingredients
2 tablespoons unsalted butter, plus more for serving
1/4 cup plain yogurt (not Greek)
1/4 cup whole milk
1 large egg
3 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt (we use Diamond Crystal)
3/4 cup unbleached all-purpose flour
1/2 cup fresh blueberries, plus more for serving
4 teaspoons vegetable oil
Pure maple syrup, for serving
Preparation
Melt butter in a small (8-inch) nonstick or cast-iron skillet over medium heat. Transfer to a large bowl; let cool about 5 minutes. Add yogurt, milk, egg, sugar, baking powder, baking soda, and salt and whisk until combined. Stir in flour until just a few lumps remain. Fold in blueberries.
Heat oil in skillet over medium (a small amount of batter should sizzle when oil is ready). Add all of batter and spread evenly to edges of pan. Reduce heat to medium-low, cover, and cook, shaking pan occasionally, until underside is golden brown and top is almost set, 7 to 8 minutes.
Use a rubber spatula to help slide pancake onto a plate, then place skillet over plate and invert back into skillet. Cook, uncovered, until underside is light golden and a toothpick inserted in center comes out clean, about 5 minutes more. Serve warm with syrup and more butter and berries.
