Yogurt Blueberry Pancakes Recipes

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YOGURT BLUEBERRY PANCAKES RECIPE



Yogurt Blueberry Pancakes Recipe image

Delicious blueberry pancakes made with greek yogurt and blueberries.

Provided by Amy Johnson

Categories     Breakfast

Time 30m

Number Of Ingredients 10

2 cups all-purpose flour
1/4 teaspoon ground cinnamon
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons honey
1 cup milk
1 cup whole milk plain Greek style yogurt
2 eggs, lightly beaten
1/2 cup blueberries (frozen or fresh)
butter for pan

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



Greek Yogurt Blueberry-Lemon Pancakes image

Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar.

Provided by lutzflcat

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 11

1 ½ cups all-purpose flour
2 tablespoons baking powder
1 tablespoon white sugar
¼ teaspoon salt
1 cup vanilla-flavored almond milk
½ cup low-fat vanilla Greek yogurt (such as Cabot®)
1 large egg, lightly beaten
1 lemon, zested and juiced
1 teaspoon almond extract
1 tablespoon unsalted butter, melted
1 cup blueberries

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.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 52.4 g, Cholesterol 55.6 mg, Fat 6 g, Fiber 3.7 g, Protein 9.7 g, SaturatedFat 2.7 g, Sodium 946 mg, Sugar 10 g

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  • Add the dry ingredients to the wet ingredients in batches until just incorporated, do not over mix. (Depending on your yogurt brand you may need to add an extra splash of milk if the batter is too thick. If you are using Greek yogurt it will create an extra-thick batter so you will need to add additional milk.)
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