Greek Yogurt Pancakes with Blueberries
Indulge in the delightful experience of Greek Yogurt Pancakes with Blueberries, perfect for a cozy breakfast or brunch. These fluffy pancakes are infused with the creaminess of Greek yogurt and studded with juicy blueberries, creating a harmony of flavors that will brighten your morning. Easy to prepare and utterly satisfying, they transform any ordinary weekend into a festive occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 cup plain Greek yogurt
- 1/2 cup whole milk (or almond milk)
- 2 large eggs
- 1 cup fresh blueberries (or thawed frozen berries)
- Maple syrup for serving
Instructions
- In a large bowl, whisk together flour and baking powder until combined.
- In another bowl, mix Greek yogurt, milk, and eggs until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix.
- Gently fold in blueberries.
- Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles form on top (2-3 minutes), then flip and cook for another minute or until golden brown.
- Serve warm with maple syrup and extra blueberries.
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 290
- Sugar: 9g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 65mg