Ingredients
Scale
- 1 ½ cups of all-purpose flour (or whole wheat flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup Greek yogurt (full-fat or low-fat)
- ¾ cup milk (dairy or plant-based)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and then add Greek yogurt, milk, honey, and vanilla extract. Mix until smooth.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined. Fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat, lightly greased. Pour ¼ cup batter for each pancake. Cook until bubbles form, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown. Repeat with remaining batter.
Notes
- Use room temperature ingredients for better batter consistency.
- Do not overmix to keep pancakes fluffy.
- Adjust heat as needed to prevent burning.
- Add cinnamon or nutmeg for extra flavor.
- Use fresh blueberries; frozen work if thawed and drained.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Mixing, Pan-frying
- Cuisine: American
- Diet: High-Protein,Healthy
Nutrition
- Serving Size: 1 pancake
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg