Blueberry Greek Yogurt Pancakes

BySuzanne

This recipe is super similar to making traditional pancakes because the process and ingredients are pretty much the same – flour, baking powder, baking soda, sugar and eggs – except for the addition of the Greek yogurt.

I used Fairlife 2% milk (13g protein), and Members Mark Nonfat Greek Yogurt in this recipe, which has 24g of protein per cup.

I was very impressed by how fluffy these came out. I would be careful not to over mix them, as it can make the outside tough. Just fold in the ingredients gently, and let sit for 10 mintes before cooking.

Fluffy Greek Yogurt Pancakes
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Fluffy Greek Yogurt Pancakes

Recipe by SuzanneCuisine: BreakfastDifficulty: Easy
Servings

4

servings
Prep time

12

minutes
Cooking time

10

minutes
Calories

213

kcal

Ingredients

  • 1/2 cup milk

  • 1 cup flour

  • 1 tablespoon sugar (optional)

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 egg

  • 1 cup nonfat Greek Yogurt

  • 1 tsp vanilla

  • Cooking spray for pan

  • 1+ cup fresh blueberries

Directions

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the Greek yogurt, egg, milk, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay. Fold in the blueberries. Allow the batter to rest for about 10 minutes while you heat your skillet over medium heat.
  • Heat a lightly sprayed griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2-3 minutes until golden brown. Brown on both sides and serve hot.

Notes

  • Nutrition facts: Approx per pancake: Calories: 213, Protein 12g, Net Carbs: 30, Fat: 3g, Fiber:1

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