Ingredients
Scale
- 1 cup of plain Greek yogurt
- 1 cup of all-purpose flour
- 2 large eggs
- 1/2 cup of milk (dairy or plant-based)
- 2 tablespoons of honey or maple syrup
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 cup of fresh blueberries
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for fluffy pancakes.
- In a separate bowl, beat the eggs and then stir in the Greek yogurt, milk, honey or maple syrup, and vanilla extract. Whisk until smooth and well combined.
- Pour the wet ingredients into the dry mixture, stirring gently until just combined. Do not overmix — a few lumps are okay. Carefully fold in the blueberries, distributing them evenly throughout the batter.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 2 minutes, until golden brown and cooked through. Remove from the skillet and keep warm. Repeat with remaining batter.
Notes
- For extra flavor, add a teaspoon of cinnamon or lemon zest to the batter.
- To make vegan, substitute Greek yogurt with plant-based yogurt and use flax eggs instead of eggs.
- Use fresh blueberries for optimal flavor or frozen blueberries (do not thaw) for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Greek-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 220 kcal Kcal
- Sugar: 8 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 50 mg