Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup Greek yogurt
- 1/2 cup milk (or almond milk)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs, then add Greek yogurt, milk, honey, and vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients gradually, stirring gently until just combined. Do not overmix to keep the pancakes fluffy.
- Gently fold in the blueberries into the batter.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour batter onto the skillet to form pancakes of your preferred size. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with additional blueberries, honey or maple syrup, and a dollop of Greek yogurt if desired.
Notes
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Use frozen blueberries by thawing and draining excess moisture before adding to prevent sogginess.
- To keep pancakes warm, place cooked pancakes in a 200°F oven until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein, Healthy
Nutrition
- Serving Size: 1 pancake (about 1/4 of recipe)
- Calories: 210 kcal Kcal
- Sugar: 8g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg