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–+ servings

Fluffy Blueberry Greek Yogurt Pancakes

A delightful and nutritious pancake recipe made with Greek yogurt and fresh blueberries, perfect for a healthy breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour This is the base of your pancakes, providing structure.
  • 2 tablespoons sugar A touch of sweetness to balance the tartness of the blueberries.
  • 1 tablespoon baking powder This helps the pancakes rise and become fluffy.
  • 1/2 teaspoon salt Enhances the overall flavor of the pancakes.
  • 1 cup Greek yogurt Adds creaminess and protein, making the pancakes rich and satisfying.
  • 1/2 cup milk Adjusts the batter consistency for the perfect pour.
  • 1 large egg Binds the ingredients together and adds moisture.
  • 1 teaspoon vanilla extract Infuses a lovely aroma and flavor.
  • 1 cup fresh blueberries The star of the show! They add natural sweetness and a pop of color.

Equipment

  • mixing bowl
  • whisk
  • spatula
  • non-stick skillet or griddle

Method
 

  1. Gather your ingredients and tools. You’ll need a mixing bowl, a whisk, a spatula, and a non-stick skillet or griddle.
  2. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk until well blended.
  3. In another bowl, mix the wet ingredients: Greek yogurt, milk, egg, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula. Add the fresh blueberries and fold them in gently.
  5. Heat your non-stick skillet or griddle over medium heat. Lightly grease it. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.

Nutrition

Calories: 200kcalProtein: 8gSodium: 300mg

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