Name: Greek Yogurt Blueberry Pancakes (Fluffy and Easy)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup blueberries (up to 1½ cups for more fruit); 1 cup Greek yogurt; ⅓ cup milk (any); 2 eggs; 1 to 2 tablespoons honey (or maple syrup or sugar); ½ teaspoon vanilla extract (optional); 1 cup all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; 1 to 2 tablespoons light olive oil (or vegetable oil or butter - for cooking)

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Step 1 Greek yogurt, milk, eggs, and honey whisked together in glass bowl.

Mix the wet ingredients: In a large bowl, whisk together 1 cup Greek yogurt, ⅓ cup milk, 2 eggs, 1 to 2 tablespoons honey, and ½ teaspoon vanilla extract until smooth.

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Step 2 Dry ingredients and blueberries folded into thick pancake batter.

Add the dry ingredients: Add 1 cup all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Whisk gently until just combined. A few small lumps are okay.Fold in 1 cup blueberries, or sprinkle them onto each pancake after you pour the batter into the pan.

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Step 3 Pancake flipped in skillet showing golden brown surface.

Cook the pancakes: Heat a non-stick skillet over medium-high heat until hot. Add a few drops of light olive oil and wipe it around the pan.Lower the heat to medium. Pour 1/4 to 1/3 cup of batter per pancake. Cook for 3 to 4 minutes per side.If they brown too fast, lower the heat to medium-low. Cut the first pancake in half to check. The center should be fully cooked with no wet batter.

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Step 4 Cooked pancakes stacked on a plate near sunlit window.

Finish and keep warm: Wipe the pan between batches and lightly oil again if needed.If the batter spreads too much, stir in a little flour. If too thick, add a splash of milk.Keep pancakes warm in a 120°F 50°C oven until ready to serve.

Greek Yogurt Blueberry Pancakes (Fluffy and Easy)

Ingredients

10 Ingredients

Instructions

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