1-First, combine the flour, baking powder, maple syrup, cinnamon, and salt in one bowl to mix the dry ingredients evenly.

2-In a separate bowl, mix the beaten egg, yogurt, and 1 cup milk until well blended for a creamy wet mixture.

3-Gently stir the wet ingredients into the dry ones until combined, adding more milk slowly to get the batter to your preferred consistency; this keeps it light and fluffy.

4-Next, heat a griddle or non-stick pan over medium-low heat and grease it with a small amount of butter to prevent sticking.

5-Pour about 1/4 to 1/3 cup of batter at a time onto the griddle, then add a few blueberries on top once small bubbles begin to form.

6-Flip the pancake when you see bubbles around the edges, and cook until golden brown on both sides.

7-The whole process takes around 30 minutes total, with 10 minutes for prep and 20 for cooking, yielding about 12 delicious pancakes.

8-These steps ensure the pancakes cook through without burning, thanks to the low heat, and they’re packed with fiber and protein for a nutritious boost.