Description
Fluffy Greek Yogurt Pancakes with fresh blueberries, offering a protein-packed breakfast that’s both delicious and easy to make. These pancakes combine the tangy richness of Greek yogurt with sweet bursts of juicy blueberries, perfect for a wholesome morning treat.
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 and Serving
- 1 cup blueberries (fresh or frozen)
- Maple syrup for serving
Instructions
- Prepare Ingredients: Gather all ingredients on the counter to ensure an efficient cooking process and avoid any interruptions while making the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents for fluffy pancakes.
- Combine Wet Ingredients: In a separate bowl, mix the plain Greek yogurt, whole milk, and eggs until the mixture is smooth and homogeneous, creating the base for the batter.
- Combine Batter: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the pancakes tender.
- Add Blueberries: Carefully fold in the blueberries to evenly distribute them throughout the batter without breaking them apart.
- Cook Pancakes: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter per pancake onto the skillet, cooking until bubbles form on the surface, approximately 2-3 minutes. Flip each pancake and cook until golden brown on the other side, about another 2 minutes.
- Serve: Serve the pancakes warm with maple syrup drizzled on top for added sweetness.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from getting too wet.
- For a dairy-free option, substitute whole milk with almond or oat milk and use dairy-free yogurt.
- Do not overmix the batter to keep pancakes fluffy and tender.
- Adjust cooking heat as necessary to prevent burning or undercooking.
- Leftover pancakes can be refrigerated or frozen and reheated in a toaster or oven.
