Description
Delicious and fluffy blueberry pancakes, perfect for breakfast or brunch!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup plain Greek yogurt
- 2/3 cup milk of choice
- 1 cup blueberries
Instructions
- Preheat a large griddle or frying pan to low-medium heat.
- In a large bowl whisk together the flour, baking powder, baking soda, salt & sugar.
- Whisk the Greek yogurt, milk, vanilla and eggs together until mixed well.
- Gently fold the wet ingredients into the flour mixture using a rubber spatula or wooden spoon. Add the blueberries and fold in.
- Lightly grease your frying pan/griddle with oil or non-stick cooking spray.
- For each pancake, pour ¼ cup of batter onto the griddle.
- Fry for 2-3 minutes, or until you see a few air bubbles on the uncooked side. Flip and continue to fry for 2-3 minutes on the second side or until golden.
- Repeat making pancakes with the rest of the batter.
- Serve warm with more fresh blueberries or whipped cream!
- Store leftover pancakes in the refrigerator or freezer in an airtight container for 2-3 days, or in the freezer for up to 4 months.
Notes
- For a healthier option, you can use gluten-free flour or whole wheat flour.
- Adjust cook time based on the heat of your cooking surface.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg