Description
Fluffy Greek Yogurt Blueberry Pancakes that are delicious and easy to make.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Greek yogurt (plain or vanilla)
- 1/2 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed and drained)
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the Greek yogurt, milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
- Serve warm with maple syrup, additional blueberries, or your favorite toppings.
Notes
- For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
- Add a teaspoon of lemon zest to the batter for a refreshing citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: Greek
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg