Description
Soft and fluffy blueberry pancakes made with Greek yogurt for a tender texture. Perfect for breakfast or brunch.
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Greek yogurt (plain; 2% or whole)
- 1 large egg
- 1/2 cup milk (any kind)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (pat dry)
- Butter or oil for cooking
Instructions
- Combine the dry ingredients in a medium bowl: flour, sugar, baking powder, baking soda, and salt.
- Mix the wet ingredients in a second bowl: Greek yogurt, egg, milk, and vanilla until smooth.
- Make the batter by pouring the wet mixture into the dry mixture and stir gently until combined.
- Add the blueberries carefully to keep them intact.
- Heat a non-stick skillet or griddle over medium heat, adding a small amount of butter or oil.
- Cook the pancakes by scooping about 1/4 cup of batter onto the skillet, cooking until bubbles form, about 2–3 minutes. Flip and cook until golden, about 1–2 minutes more.
- Serve right away with toppings of your choice.
Notes
For a crowd, keep pancakes warm in a 200°F (95°C) oven while cooking the rest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American