Blueberry Yogurt Pancakes
Fluffy, golden, and bursting with juicy blueberries, these Blueberry Yogurt Pancakes are a breakfast delight that combine wholesome ingredients with indulgent flavor. Made with plain Greek yogurt, these pancakes are extra moist and pack a subtle tang that perfectly complements the natural sweetness of fresh blueberries. The combination of baking powder and baking soda ensures a light and airy texture, while a hint of vanilla adds a comforting aroma. These pancakes come together quickly with a simple batter that's thick enough to hold every luscious berry in place. Perfect for weekend brunch or a special morning treat, they’re best served warm with a drizzle of maple syrup, a dollop of extra yogurt, or even more fresh blueberries on top. Ideal for families, this recipe yields enough for four hearty servings in just 30 minutes, making it a go-to option for a satisfying yet effortless meal.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Plain Greek yogurt
- 0.5 cups Milk
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 3 tablespoons Unsalted butter (melted)
- 1 cup Fresh blueberries
- 1 tablespoon Butter or oil (for greasing the pan)
Instructions
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate large mixing bowl, whisk the Greek yogurt, milk, eggs, vanilla extract, and melted butter until smooth and fully incorporated.
Slowly add the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix. The batter will be slightly thick.
Gently fold in the blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Scoop 1/4 cup of batter for each pancake onto the skillet, spreading gently into a circular shape if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for an additional 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed, until all the pancakes are cooked.
Serve warm with your favorite toppings, such as maple syrup, additional fresh blueberries, or a dollop of yogurt.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 14.4 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 129 mg | 10% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
