Description
Fluffy blueberry pancakes made with Greek yogurt and a hint of sweetness.
Ingredients
Scale
- 1 cup blueberries (up to 1½ cups for more fruit)
- 1 cup Greek yogurt
- ⅓ cup milk (any)
- 2 eggs
- 1 to 2 tablespoons honey (or maple syrup or sugar)
- ½ teaspoon vanilla extract (optional)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 to 2 tablespoons light olive oil (or vegetable oil or butter – for cooking)
Instructions
- Mix the wet ingredients: In a large bowl, whisk together 1 cup Greek yogurt, ⅓ cup milk, 2 eggs, 1 to 2 tablespoons honey, and ½ teaspoon vanilla extract until smooth.
- Add the dry ingredients: Add 1 cup all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Whisk gently until just combined. A few small lumps are okay in 1 cup blueberries, or sprinkle them onto each pancake after you pour the batter into the pan.
- Cook the pancakes: Heat a non-stick skillet over medium-high heat until hot. Add a few drops of light olive oil and wipe it around the pan the heat to medium. Pour 1/4 to 1/3 cup of batter per pancake. Cook for 3 to 4 minutes per side they brown too fast, lower the heat to medium-low. Cut the first pancake in half to check. The center should be fully cooked with no wet batter.
- Finish and keep warm: Wipe the pan between batches and lightly oil again if needed the batter spreads too much, stir in a little flour. If too thick, add a splash of milk pancakes warm in a 120°F (50°C) oven until ready to serve.
Notes
- For extra blueberries, you can use up to 1½ cups.
- Ensure the skillet is hot enough before pouring in the batter for the best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg