Description

Greek yogurt pancakes with blueberries are a delightful breakfast option that combines fluffy texture and rich flavors. Bursting with fresh blueberries and creamy yogurt, these pancakes are perfect for lazy weekends or quick weekday mornings. They are easy to prepare, making them a go-to recipe for anyone craving a delicious start to the day. Enjoy them served warm with a drizzle of maple syrup or your favorite toppings!

Ingredients

Scale

1 cup all-purpose flour
2 tsp baking powder
1 cup plain Greek yogurt
½ cup milk (whole or almond)
2 large eggs
1 cup fresh blueberries
1 tsp vanilla extract
Maple syrup (for serving)

Instructions

In a large bowl, whisk together flour and baking powder.
In another bowl, mix Greek yogurt, milk, eggs, and vanilla extract until smooth.
Gently combine the wet ingredients with the dry ingredients, stirring until just mixed; lumps are okay.
Carefully fold in fresh blueberries.
Heat a nonstick skillet over medium heat and pour ¼ cup of batter for each pancake.
Cook until bubbles form on top, then flip and cook until golden brown.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 2 pancakes (150g)
Calories: 240
Sugar: 10g
Sodium: 250mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 10g
Cholesterol: 70mg

Keywords: For extra flavor, add cinnamon or swap blueberries for strawberries or bananas. Store leftovers in an airtight container in the fridge for up to three days; reheat in a toaster or microwave.