How to Make It
Prepare the dry ingredients: Combine flour, baking powder, salt, cinnamon, and sugar in a large bowl.
Prepare the wet ingredients: In a medium bowl, whisk together the eggs, buttermilk, yogurt, and vanilla.
Make the pancake batter: Make a small hole in the center of the flour mixture, then slowly pour in the buttermilk mixture. Using a spatula, gently fold the wet ingredients into the dry ingredients. Stop when the mixtures are just incorporated—and do not overmix. (For light, fluffy pancakes, this step is crucial!)
Cook the pancakes: Heat a large nonstick griddle or nonstick large skillet over medium heat. Coat surface with cooking spray. Spoon about ¼ cup batter per pancake onto hot griddle or skillet. If using, drop 4 to 5 blueberries into batter. Cook until edges look dry and cooked and small bubbles form on tops, about 2 to 3 minutes. Flip the pancakes and cook 1 to 2 minutes on other side. Serve or keep warm in a 200° F oven.
Find spelt flour on Amazon or at your local Whole Foods. You can substitute white whole wheat flour if needed.
To make dairy-free pancakes, substitute unsweetened almond milk for buttermilk and coconut milk yogurt for Greek yogurt (note: the pancakes may be slightly more dense and there will be less protein).