Description
Fluffy Greek yogurt pancakes with blueberries that are tangy, sweet, and perfect for breakfast, brunch, or even dinner. Quick to make and packed with nutrients, they bring comfort and joy to any meal.
Ingredients
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, for serving)
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, combine the Greek yogurt, milk, and egg until smooth.
- Gently mix the wet ingredients into the dry ingredients until just combined.
- Fold in the blueberries carefully.
- Preheat a non-stick skillet over medium heat and lightly grease if needed.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on top (2–3 minutes), then flip and cook until golden brown on the other side.
- Serve warm with maple syrup and extra blueberries if desired.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Both fresh and frozen blueberries work well—just fold them gently.
- For dairy-free, substitute Greek yogurt with plant-based yogurt and almond milk.
- For a vegan version, replace the egg with a flax egg and use dairy-free yogurt and milk.
- Pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 7g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
