Greek Yogurt Pancakes with Fresh Blueberries
Indulge in a delightful breakfast with Greek yogurt pancakes topped with fresh blueberries. These fluffy pancakes boast a creamy texture and are bursting with juicy berry goodness, making each bite a treat. Perfect for cozy mornings or impressing guests at brunch, this easy recipe will have everyone coming back for seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Greek
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup plain Greek yogurt
- 1/2 cup whole milk (or dairy-free alternative)
- 1 large egg
- 1 cup fresh blueberries
- Maple syrup for drizzling
Instructions
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, whisk together Greek yogurt, milk, and egg until smooth.
- Combine wet and dry ingredients gently; fold in blueberries.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on top, then flip and cook until golden brown, about 3-4 minutes per side.
- Serve warm with maple syrup and additional blueberries if desired.
Nutrition
- Serving Size: 2 pancakes (approximately 150g)
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
Keywords: For added flavor, incorporate spices like cinnamon or nutmeg. Swap blueberries for other fruits such as bananas or strawberries for variety. Ensure all ingredients are at room temperature for the best texture.