Greek Yogurt Blueberry Pancakes
Fluffy and moist pancakes made with Greek yogurt and fresh blueberries provide a protein-rich, delightful breakfast perfect for family enjoyment.
Equipment
- 1 mixing bowl for dry ingredients
- 1 mixing bowl for wet ingredients
- 1 non-stick skillet or griddle
- 1 spatula for flipping pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar or preferred sweetener
- 1/4 teaspoon salt
- 1 cup plain or vanilla Greek yogurt
- 1 large egg
- 1/4 cup milk dairy or non-dairy
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Butter or oil for cooking to taste
Instructions
- Whisk together flour, baking powder, sugar, and salt in a mixing bowl.
- In another bowl, mix Greek yogurt, egg, milk, and vanilla extract until smooth.
- Gradually combine wet ingredients into dry ingredients, stirring gently until just combined to avoid overmixing.
- Fold in the blueberries carefully.
- Heat a non-stick skillet or griddle over medium heat and lightly coat with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook additional 2-3 minutes until golden brown on both sides.
- Remove from heat and repeat with remaining batter. Serve warm with preferred toppings.
Notes
- Customize with add-ins like chocolate chips or nuts.
- Use plant-based yogurt for dairy-free option.
- Store leftovers refrigerated for up to 2 days.