Greek Yogurt Pancakes with Blueberries
Fluffy and delicious pancakes made with Greek yogurt and bursting with blueberries, perfect for breakfast any day of the week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain Greek yogurt
- 1/2 cup milk (whole or almond)
- 1 large egg
- 1 cup blueberries (fresh or frozen)
- Maple syrup (optional)
Instructions
- In a large bowl, combine the flour, baking powder, and salt. Mix until well blended.
- In a separate bowl, mix the Greek yogurt, milk, and egg until the mixture is smooth.
- Gently fold the wet ingredients into the dry ingredients. It’s okay if the batter appears a bit lumpy.
- Carefully fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
- Heat a non-stick skillet over medium heat. Pour about ¼ cup of batter for each pancake onto the skillet.
- Let the pancakes cook for 2–3 minutes until bubbles form on top. Flip the pancakes and cook until they’re golden brown.
- Stack your pancakes high, drizzle with maple syrup, and top with extra blueberries or whipped cream if desired.
Notes
You can replace all-purpose flour with whole wheat flour or try a dairy-free yogurt for plant-based options. Use room temperature ingredients for fluffier pancakes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg