Description
A comforting recipe for fluffy blueberry pancakes made with Greek yogurt, perfect for busy mornings or leisurely brunches.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Greek yogurt
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- In a bowl, mix together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together the Greek yogurt, milk, egg, and vanilla extract until the mixture is completely smooth.
- Gently combine the wet ingredients with the dry ingredients, stirring until just blended—don’t overmix; a few lumps are okay!
- Carefully fold in the fresh blueberries, taking care not to break them.
- Heat a skillet over medium heat and add a little butter or oil to coat the surface.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, then flip and cook until both sides are golden brown.
- Serve warm with syrup or your favorite toppings!
Notes
Make ahead by prepping dry ingredients and store in an airtight container. Substitute ingredients as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 202
- Sugar: 7g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg