Yogurt Blueberry Pancakes Recipes

YOGURT BLUEBERRY PANCAKES RECIPE

Steps:

• Whisk together flour, cinnamon, baking powder and salt in a large mixing bowl.
• In a separate bowl, beat together honey, milk, yogurt and eggs; add to dry ingredients and mix until just combined. Do not over mix. Fold in blueberries
• Heat skillet over medium heat. Add just enough butter to coat skillet.
• Ladle batter in 1/3 cups onto hot skillet, swirl batter to create circle about 6-inches round. Cook until bubbles begin to appear in the batter. Carefully flip then cook until done, about another 1-2 minutes. Adjust cook time if necessary. Repeat for remainder of batter adding butter to skillet when needed.

GREEK YOGURT BLUEBERRY-LEMON PANCAKES

Steps:

• Whisk flour, baking powder, sugar, and salt together in a large bowl.
• Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.
• Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
• Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.

BLUEBERRY YOGURT PANCAKES

Steps:

• Beat eggs in medium bowl with hand beater until fluffy.
• Beat in remaining ingredients just until blended.
• Grease heated griddle if necessary.
• (To test griddle, sprinkle with few drops water. If water bubbles skitter around, heat is just right) For each pancake, pour about 3 Tbs batter from tip of large spoon or from pitcher onto hot griddle.
• Cook pancakes until puffed and dry around edges.
• Turn and cook other sides until golden brown.