Greek Yogurt Pancakes with Blueberries
Fluffy pancakes made with Greek yogurt and bursting with blueberries, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup plain Greek yogurt
- 0.5 cup milk (whole or almond)
- 1 large egg
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon maple syrup (optional for serving)
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, combine the Greek yogurt, milk, and egg. Mix until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing gently until combined.
- Dust the blueberries with a little flour and gently fold them into the batter.
- Let the batter rest for about 10 minutes.
- Preheat a non-stick skillet over medium heat. Pour about ¼ cup of batter for each pancake.
- Cook until bubbles form on top (2-3 minutes), then flip and cook until golden brown.
- Serve warm with maple syrup and extra blueberries if desired.
Notes
For a healthier twist, try using whole wheat flour instead of all-purpose flour.