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Amazing 3-Minute Greek Yogurt Pancakes with Blueberries

Greek Yogurt Pancakes with Blueberries
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Make your breakfast better with these light and fluffy Greek Yogurt Pancakes studded with fresh blueberries. This recipe gives you a high-protein start to your day, making every morning feel a little more like your favorite Sunday.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup Greek yogurt (plain, full-fat or 2%)
  • 1/2 cup milk (any kind)
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh blueberries
  • Cooking spray or butter for the griddle

Instructions

  1. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Combine the wet ingredients: In a separate bowl, whisk the egg, Greek yogurt, milk, sugar, and vanilla extract until smooth.
  3. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine.
  4. Fold in blueberries: Gently fold in the fresh blueberries.
  5. Heat the griddle: Lightly coat a non-stick griddle or large skillet with cooking spray or butter over medium heat.
  6. Cook the pancakes: Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Flip: Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden brown.
  8. Serve immediately: Stack your pancakes and top with your favorite additions.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes before cooking.
  • If you like thinner pancakes, add an extra tablespoon of milk to the batter.
  • Use fresh, firm blueberries for the best texture in the pancakes.
  • Serve with a drizzle of honey or maple syrup and a dollop of extra Greek yogurt.

Nutrition

Find it online: https://sundayflavor.com/greek-yogurt-pancakes-with-blueberries/