Description
These amazing fluffy Greek yogurt blueberry pancakes blend tangy yogurt with sweet blueberries for an irresistible breakfast. Perfect for a special brunch or a delightful everyday treat.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plain Greek yogurt (full-fat recommended)
- 1/2 cup milk (whole milk or non-dairy alternative)
- 2 tablespoons unsalted butter, melted (or vegetable oil)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup blueberries (fresh or frozen, tossed in 1 tbsp flour)
- Cooking spray or additional butter for greasing
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, whisk together Greek yogurt, milk, melted butter (or oil), egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently with a rubber spatula until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the floured blueberries until evenly distributed.
- Heat a lightly greased griddle or non-stick pan over medium-low heat.
- Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with your favorite toppings.
- Prep Time: 10 mins
- Cook Time: 15 mins