Fluffy Greek Yogurt Blueberry Pancakes for a Sweet Start

Delight in these Greek Yogurt Blueberry Pancakes, combining the tartness of blueberries with creamy yogurt for a wholesome breakfast.

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Prep Time 10

Cook Time 15

Resting Time 10

Total Time 35

Servings: 4 pancakes

Course: Breakfast

Cuisine: Greek

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

Pancake Batter

1 cup blueberries use up to 1½ cups for more fruity goodness
1 cup Greek yogurt adds creaminess and protein
⅓ cup milk any variety will do
2 large eggs helps bind ingredients
1 to 2 tablespoons honey, maple syrup, or sugar sweeten to taste
½ teaspoon vanilla extract optional, for flavor
1 cup all-purpose flour base for pancakes
2 teaspoons baking powder for fluffiness
¼ teaspoon salt enhances sweetness

Cooking

1 to 2 tablespoons light olive oil, vegetable oil, or butter for cooking pancakes

Equipment

Mixing Bowl
whisk
Skillet
measuring cups
measuring spoons

Method

Making Pancakes

In a large bowl, whisk together Greek yogurt, milk, eggs, honey, and vanilla extract until smooth.
Add the all-purpose flour, baking powder, and salt. Gently whisk until just combined.
Gently fold in the blueberries or sprinkle onto each pancake after pouring.
Heat a non-stick skillet over medium-high heat. Add light olive oil to create a non-stick surface.
Lower the heat to medium and pour 1/4 to 1/3 cup of batter per pancake. Cook for 3 to 4 minutes each side.
If pancakes brown too fast, lower heat to medium-low. Cut one pancake to check doneness.
Keep pancakes warm in a 120°F / 50°C oven until ready to serve.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 28gProtein: 8gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 1mg

Notes

For extra deliciousness, top with Greek yogurt or maple syrup. Don't overmix for fluffiness.

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