Delicious Greek Yogurt Pancakes with Blueberries
Start your sunny mornings with these fluffy Greek Yogurt Pancakes infused with juicy blueberries. Quick to prepare, these pancakes are not just a meal but a delightful experience that your family will adore. Drizzled with pure maple syrup, they offer a perfect balance of creaminess and sweetness, making them an ideal choice for brunch or breakfast any day of the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4 (8 pancakes) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Greek
Ingredients
Scale
- 1 cup Greek yogurt (full-fat)
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 large eggs
- 3/4 cup milk (dairy or non-dairy)
- 1 cup blueberries (fresh or frozen)
- 2 tbsp maple syrup (for serving)
- 1 tbsp butter or oil (for greasing)
Instructions
- In a large bowl, whisk together Greek yogurt, milk, and eggs until smooth.
- Gradually sift in flour and baking powder; stir gently to combine.
- Fold in blueberries carefully to maintain their shape.
- Preheat a non-stick skillet over medium heat and add butter until melted.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown.
- Serve warm with maple syrup and additional blueberries if desired.
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 305
- Sugar: 9g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg