Description
Delight in these fluffy Greek Yogurt Pancakes, enhanced with fresh blueberries and a touch of honey for natural sweetness. Perfect for a quick and nutritious breakfast, these pancakes combine the tangy creaminess of Greek yogurt with the lightness of baking soda-leavened batter, cooked to golden perfection on the stovetop.
Ingredients
Scale
Dry Ingredients
- 1 tsp baking soda
- 1/2 cup all-purpose flour
Wet Ingredients
- 6 oz Greek yogurt (Chobani Blueberry recommended)
- 1 TBSP honey
- 1 egg
Add-ins
- 1/2 cup fresh blueberries (or any preferred fruit)
Instructions
- Mix Wet Ingredients: In a bowl, combine the Greek yogurt, honey, and egg thoroughly until smooth and well incorporated.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and baking soda to the wet mixture, stirring gently until the batter is thick and homogenous.
- Preheat Cooking Surface: Warm a large pan or griddle on medium heat to prepare for cooking the pancakes.
- Form Pancakes: Using about 1/4 cup of batter per pancake, scoop the thick batter onto the pan. Use a spoon to spread and smooth the batter into an even circle due to its thick consistency.
- Add Fruit & Cook: Place fresh blueberries directly on top of each pancake. Cook for approximately 2 minutes or until the bottom is golden brown.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for another 1-2 minutes until the other side is golden brown and the pancake is fully cooked through.
Notes
- You can substitute fresh blueberries with other fruits like sliced strawberries, raspberries, or bananas.
- For a dairy-free version, use a plant-based yogurt alternative, though this may alter the texture slightly.
- Do not overmix the batter to keep pancakes tender and fluffy.
- Adjust the cooking heat as needed to prevent burning before the inside cooks completely.
