Fluffy Greek Yogurt Blueberry Pancakes (Printer-friendly)
Light and fluffy pancakes featuring Greek yogurt and fresh blueberries, ready in 25 minutes.
# What you'll need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1 cup plain Greek yogurt
07 - 2 large eggs
08 - 1/4 cup milk
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons melted unsalted butter
→ Add-Ins
11 - 1 cup fresh blueberries
# Method:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well blended.
02 - Whisk Greek yogurt, eggs, milk, vanilla extract, and melted butter in a separate bowl until smooth and creamy.
03 - Pour wet ingredients into dry ingredients. Gently fold together until just combined; do not overmix as a few lumps are acceptable.
04 - Carefully fold blueberries into the batter, being gentle to prevent crushing the fruit.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter.
06 - Scoop 1/4 cup batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges appear set.
07 - Flip pancakes and cook for another 1-2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter, greasing the pan as needed. Serve warm with additional blueberries, maple syrup, or desired toppings.
# Expert Tips:
01 -
- The Greek yogurt makes these incredibly tender while keeping them fluffy enough to soak up syrup
- They come together in about twenty minutes but taste like something from a breakfast restaurant
02 -
- Overmixing will make these tough, so stop when flour is just incorporated
- Letting the batter rest for five minutes before cooking makes for even fluffier results
03 -
- Full fat Greek yogurt yields the most tender pancakes
- Let the pan come to temperature fully before adding the first scoop of batter