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Healthy Greek Yogurt Blueberry Pancakes

Fluffy, delicious pancakes made creamy with Greek yogurt and bursting with juicy blueberries. A quick and healthy breakfast perfect for busy mornings or lazy weekends.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Whole Wheat Flour Can substitute with all-purpose flour.
  • 2 teaspoons Baking Powder Helps the pancakes rise.
  • a pinch Salt To enhance flavor.
Wet Ingredients
  • 1 cup Greek Yogurt Adds creaminess and protein.
  • 1/2 cup Milk Any milk of your choice can be used.
  • 1 large Egg Can use a flax egg for a vegan substitute.
  • 2 tablespoons Honey or Maple Syrup For sweetness; adjust according to taste.
Fruit
  • 1 cup Fresh Blueberries Can substitute with frozen blueberries, may need longer to cook.

Method
 

Preparation
  1. In a large bowl, whisk together the whole wheat flour, baking powder, and a pinch of salt.
  2. In another bowl, mix Greek yogurt, milk, honey (or maple syrup), and the egg until smooth.
  3. Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. It's okay if there are a few lumps!
  4. Carefully fold in your fresh blueberries, avoiding mashing them.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
  2. Scoop a portion of batter onto the skillet (about a 1/4 cup). Cook until bubbles form on the surface, about 2 minutes. Flip and cook for another minute or until golden brown.
Serving
  1. Stack the pancakes high and top with your favorite syrup, yogurt, or more fresh fruit!

Notes

Don't overmix for fluffy pancakes. Keep them warm in a low oven if making a big batch. Experiment with flavors by adding vanilla extract or a sprinkle of cinnamon. Use a cookie scoop for uniform-sized pancakes.