Description
Delight in fluffy and flavorful Greek yogurt pancakes bursting with juicy blueberries. These wholesome pancakes are perfect for a nutritious and satisfying breakfast or brunch.
Ingredients
Scale
For the Pancakes:
- 1 cup Greek yogurt (plain or vanilla)
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons sugar (optional)
- 1 cup fresh or frozen blueberries
- butter or oil for cooking
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together Greek yogurt, eggs, milk, and vanilla until smooth.
- Combine Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, salt, and sugar (if using).
- Combine Wet and Dry: Add dry ingredients to wet ingredients and stir gently until just combined; do not overmix.
- Add Blueberries: Fold in blueberries.
- Cook Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup batter for each pancake and cook 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook 1–2 minutes more until golden brown.
- Serve: Serve warm with maple syrup or extra yogurt.
Notes
- For extra fluffiness, separate the eggs, beat the whites to soft peaks, and fold them in last.
- You can also use whole wheat flour for a heartier version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 5 g
- Sodium: 170 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg
