Blueberry Greek Yogurt Pancakes

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5 from 1 vote

Fluffy light Greek Yogurt Pancakes stuffed full of ripe blueberries. A great way to start the day!

Prep Time15

Total Time15

Course: Breakfast

Cuisine: American

Keyword: blueberry, pancakes

Servings: servings

Calories: 405kcal

Author: Tricia

Ingredients

1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons granulated sugar
¾ cup plain Greek Yogurt
⅓ cup Vanilla Almond Milk
1 large egg
1 teaspoon pure vanilla extract
1 cup fresh blueberries

Optional Toppings:

Sliced almonds
Fresh blueberries
Greek Yogurt
Honey
Maple Syrup

Instructions

In a small mixing bowl combine the flour, baking powder, baking soda, salt and sugar. In a medium mixing bowl combine the Greek yogurt, almond milk, the egg and vanilla. Whisk until smooth. Add the flour mixture to the yogurt mixture and blend well. Gently fold in the blueberries.
Preheat a non-stick skillet over medium heat. Lightly grease the skillet with oil using a paper towel to remove the excess. Lower the heat to medium-low and add ¼ cup of batter at a time for each pancake. Turn the pancakes when the bottom has browned and the edges are drying. Cook another few minutes or until golden brown and cooked through. Serve and enjoy!

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition