Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Greek yogurt
- 2 large eggs
- ½ cup milk (or plant-based alternative)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine Greek yogurt, eggs, milk, and vanilla extract until smooth.
- Gradually add wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
- Gently fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes.
- Flip and cook for another 2 minutes until golden brown.
- Repeat with remaining batter. Serve warm with toppings of choice.
Notes
- Use fresh blueberries for better flavor and texture.
- Preheat your skillet properly to ensure even cooking.
- Adjust sweetness by increasing or reducing sugar according to taste.
- Add cinnamon or nutmeg for extra flavor variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Greek-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (about 100g)
- Calories: 150 kcal Kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg