Description
These Fluffy Greek Yogurt Blueberry Pancakes are incredibly light, tender, and bursting with juicy blueberries. Greek yogurt is the secret to their unmatched fluffiness and delightful tang.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ¾ cup plain full-fat Greek yogurt
- ½ cup milk (any type)
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ¾ cup fresh or frozen blueberries
Instructions
- 1. Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- 2. Mix Wet Ingredients: In a separate bowl, whisk egg, Greek yogurt, milk, melted butter, and vanilla until well combined.
- 3. Combine Wet and Dry: Pour wet ingredients into dry. Gently fold until just combined (lumps are okay!). Fold in blueberries.
- 4. Heat Your Pan: Heat a lightly greased non-stick skillet or griddle over medium heat.
- 5. Cook Pancakes: Ladle ¼ cup batter per pancake. Cook for 2-3 minutes per side, until golden brown and bubbles form on the surface. Flip once.
- 6. Serve Immediately: Enjoy warm with your favorite toppings.
- Prep Time: 10 mins
- Cook Time: 15 mins