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Greek Yogurt Blueberry Pancakes

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Light and fluffy pancakes made with Greek yogurt and fresh blueberries, perfect for a quick breakfast or brunch.

Ingredients

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  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup Greek yogurt
  • 1/2 cup milk
  • 1 large egg
  • 1 cup fresh blueberries
  • Maple syrup and fresh fruit, for serving

Instructions

  1. Whisk together the flour, baking powder, sugar, and salt in a bowl.
  2. In another bowl, whisk the Greek yogurt, milk, and egg until smooth and combined.
  3. Pour the wet mixture into the dry ingredients. Stir gently until just combined—some small lumps are fine.
  4. Fold in the blueberries.
  5. Heat a nonstick or well-seasoned skillet over medium heat and lightly grease with butter or oil.
  6. Spoon about 1/4 cup of batter per pancake onto the skillet. Leave space; they spread slightly.
  7. Cook until bubbles appear on the surface and edges look set, about 2–3 minutes.
  8. Flip and cook the other side until golden brown, about 1–2 minutes more.
  9. Serve warm with maple syrup and extra fresh fruit.

Notes

If you prefer less sweetness, drop the sugar to 1 tablespoon. For a lighter batter, swap half the milk for sparkling water.

Find it online: https://www.mealbreeze.com/greek-yogurt-blueberry-pancakes/