Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup Greek yogurt
- 1/2 cup milk (dairy or plant-based)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- In a large bowl, whisk together the eggs, Greek yogurt, milk, honey, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, gently folding to form a thick batter. Do not overmix.
- Gently fold in the blueberries, reserving some for topping if desired.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
Notes
- If the batter is too thick, add a splash more milk.
- For extra flavor, add a pinch of cinnamon or nutmeg.
- Serve immediately for optimal fluffiness, or keep warm in a low oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (about 150g)
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg