Description
These incredibly light and airy pancakes are bursting with juicy blueberries and a delightful tang from Greek yogurt. A perfect breakfast treat that’s easy to make and guaranteed to impress!
Ingredients
- 1 ½ cups (180g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup (240g) plain Greek yogurt (full-fat recommended)
- ½ cup (120ml) milk (any kind)
- 2 tablespoons (28g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh or frozen blueberries
- Butter or oil for greasing the griddle
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the egg, Greek yogurt, milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon just until combined. Do not overmix; a few lumps are fine.
- Gently fold in the blueberries.
- Heat a lightly greased griddle or non-stick pan over medium heat.
- Pour about ¼ cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface before flipping.
- Serve immediately with your favorite toppings.
- Prep Time: 10 mins
- Cook Time: 15 mins