Description
These Greek Yogurt Pancakes with Blueberries are fluffy, protein-packed, and bursting with fresh blueberry flavor. Perfect for a wholesome breakfast or brunch, they combine creamy Greek yogurt with the natural sweetness of blueberries, making a nutritious and delicious start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 1/2 cup milk (whole or almond)
- 1 large egg
Additional
- 1 cup blueberries (fresh or frozen)
- Maple syrup (optional, for serving)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until evenly combined. This ensures the pancakes will have a consistent texture and rise properly.
- Combine Wet Ingredients: In another bowl, beat together the Greek yogurt, milk, and egg until the mixture is smooth and creamy with no lumps.
- Mix Wet and Dry: Gently fold the wet ingredients into the dry ingredients, stirring just until everything is combined. Avoid overmixing to keep the pancakes fluffy.
- Add Blueberries: Carefully fold in the blueberries to distribute them evenly throughout the batter without breaking them up too much.
- Preheat Skillet: Heat a non-stick skillet over medium heat. Lightly grease if necessary to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on top and the edges begin to look set.
- Flip and Finish: Flip the pancakes and cook an additional 2 minutes or until golden brown and cooked through.
- Serve: Serve warm, optionally drizzled with maple syrup or your favorite pancake toppings.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from turning purple.
- For dairy-free options, use almond milk and a plant-based yogurt alternative.
- To keep pancakes warm while cooking, place finished pancakes on a baking sheet in a 200°F (90°C) oven.
- Do not overmix the batter to avoid dense pancakes.
- These pancakes can be frozen; separate with parchment paper and store in an airtight container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (approx. 120g)
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
Keywords: Greek yogurt pancakes, blueberry pancakes, healthy pancakes, protein pancakes, breakfast recipe
