Greek Yogurt Pancakes with Blueberries
Fluffy Greek yogurt pancakes bursting with juicy blueberries, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour The foundation of our pancake goodness.
- 2 tsp baking powder Ensure it's fresh for fluffiness.
- ½ tsp salt Just a pinch to enhance flavors.
Wet Ingredients
- 1 cup plain Greek yogurt Adds protein and creaminess.
- ½ cup milk (whole or almond) Use almond milk for dairy-free.
- 1 large egg Binds all the ingredients.
Additional Ingredients
- 1 cup blueberries (fresh or frozen) Juicy surprises in the pancakes.
- to taste Maple syrup (optional) Highly encouraged topping!
Instructions
Preparation
- Gather all ingredients.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, combine Greek yogurt, milk, and egg until smooth.
- Gently mix wet ingredients into dry mixture until just combined, leaving lumps.
- Fold in blueberries gently.
Cooking
- Preheat a non-stick skillet over medium heat.
- Pour about ¼ cup of batter for each pancake. Cook until bubbles form on top (about 2-3 minutes).
- Flip pancakes and cook until golden brown.
Serving
- Serve warm with maple syrup or fresh fruits and nuts.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for quick enjoyment.
Nutrition
Serving: 1gCalories: 130kcalCarbohydrates: 20gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 150mgSugar: 3g
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