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–+ servings
Yogurt Blueberry Pancakes

Fluffy Yogurt Blueberry Pancakes for a Delightful Breakfast

These Yogurt Blueberry Pancakes are protein-rich, quick to prepare, and offer a delightful twist on a classic breakfast favorite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour can substitute with gluten-free flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp granulated sugar optional: use healthier sugar alternative
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup plain Greek yogurt brands like The Greek Gods work well
  • 1/2 cup milk almond milk or buttermilk can be used
  • 1 cup blueberries fresh preferred

Equipment

  • griddle or frying pan

Method
 

Step-by-Step Instructions
  1. Preheat your griddle or frying pan on low-medium heat for about 5 minutes and grease with butter or oil.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined.
  5. Fold in the blueberries carefully, avoiding over-mixing.
  6. Pour approximately ¼ cup of batter onto the griddle for each pancake and cook until bubbles form, about 2-3 minutes.
  7. Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
  8. Serve immediately topped with extra blueberries or maple syrup.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 4gSaturated Fat: 1gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These pancakes can be made gluten-free or sugar-free by substituting ingredients as needed.

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