Description
Delicious and fluffy Greek Yogurt Pancakes loaded with juicy blueberries, perfect for a wholesome and protein-rich breakfast. These pancakes combine the tangy flavor of Greek yogurt with a soft, tender texture, served best with maple syrup for a delightful start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 1/2 cup whole milk (or dairy-free alternative)
- 2 large eggs
Add-ins
- 1 cup blueberries (fresh or frozen)
For Serving
- Maple syrup
Instructions
- Prepare ingredients: Gather all ingredients on the counter to streamline the cooking process and ensure nothing is missed.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine wet ingredients: In a separate bowl, mix Greek yogurt, milk, and eggs thoroughly until smooth and well blended.
- Combine mixtures: Gently fold the dry ingredients into the wet mixture just until combined, being careful not to overmix to maintain a light batter.
- Add blueberries: Carefully fold blueberries into the batter to distribute them evenly without crushing.
- Cook pancakes: Heat a non-stick skillet over medium heat and lightly grease it. Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 2 minutes or until golden brown and cooked through.
Notes
- For fluffier pancakes, avoid overmixing the batter.
- You can use frozen blueberries; just add them directly without thawing.
- Substitute whole milk with any plant-based milk for a dairy-free option.
- Serve warm with maple syrup or your favorite topping.
- Leftover pancakes can be stored in the refrigerator for up to 2 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Greek-American
