Description

Indulge in the delightful experience of Greek Yogurt Pancakes with Blueberries. These fluffy, protein-packed pancakes are bursting with juicy blueberries and offer a perfect balance of sweetness and tang. Quick to prepare, they’re ideal for both leisurely weekends and busy weekday breakfasts. Serve them warm with maple syrup or your favorite toppings and savor every bite!

Ingredients

Scale

1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
1 cup Greek yogurt
1/2 cup milk (whole or plant-based)
2 large eggs
1 cup fresh blueberries
Butter or oil for greasing

Instructions

In a large mixing bowl, whisk together flour, baking powder, salt, and sugar until well combined.
Create a well in the center; add Greek yogurt, milk, and eggs. Mix gently until just combined—avoid overmixing.
Carefully fold in blueberries using a spatula.
Preheat 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. Cook until bubbles form on top (about 3-4 minutes), then flip and cook for another 2-3 minutes until golden brown.
Serve warm with maple syrup or additional blueberries.

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

Nutrition

Serving Size: 2 pancakes (150g)
Calories: 320
Sugar: 12g
Sodium: 300mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 12g
Cholesterol: 100mg

Keywords: To enhance your pancakes' flavor, consider adding cinnamon or nutmeg to the dry ingredients. You can swap blueberries for other fruits like bananas or chocolate chips for variety. Store leftovers in an airtight container in the fridge for up to three days; reheat easily in a toaster or microwave.