Blueberry Yogurt Pancakes

Blueberry Yogurt Pancakes | hazelhaven.com

The first time that I made these blueberry pancakes I was in pancake heaven. They are everything you hope for in a blueberry pancake; big, fluffy and full of plump blueberries. 

These are definitely brunch worthy pancakes and they are simple to make.

The recipe yields 4-6 servings but don't worry, they freeze easily for use on another day.

(See below for freezing directions.)

 

Blueberry Yogurt Pancakes

( level: easy  /  time: 30 minutes  /  yields: 4-6 servings )

( adapted from Trisha Yearwood's Blueberry Brunch Pancakes )

Blueberry Yogurt Pancakes | hazelhaven.com

Ingredients

1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk, plus more if needed
1 cup greek yogurt ( I used Greek Gods Honey Vanilla Greek Yogurt )
1 stick butter, melted
1/2 teaspoon vanilla extract ( I used Trader Joe's Pure Bourbon Vanilla Extract )
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon lemon zest 

 

Directions

• one •

In a large bowl, sift the flour, sugar, baking powder, baking soda and salt.

• two •

In a separate large bowl, lightly whisk the eggs. Add in the milk, greek yogurt, half the melted butter and the vanilla, whisking to blend.

• three •

Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together until blended.

• four • 

Fold in the blueberries and lemon zest. 

• five •

Over medium heat, heat a large skillet or griddle and coat with the remaining melted butter. Pour 1/4 cup of batter for each pancake into the skillet. ( I used an 1/4 measuring cup for this part. ) 

• six • 

Depending on the size of your skillet or griddle, cook 3 - 4 pancakes at a time. Wait until the batter begins to bubble up and the edges are crisp. Flip pancakes over and cook on the other side for about a minute until done. 

• seven • 

Add honey or pure maple syrup and enjoy! 


How to Freeze leftover pancakes: 

  • Wait until the pancakes cool to room temperature.
  • Layer a sheet of parchment or wax paper in between the pancakes so that they don't stick together.
  • Put pancakes in a freezer bag or your choice of freezer container and mark the date. 
  • Freeze up to 3 months. 

 

Lindsey

Crescent Circle Media, PO Box 2651 Huntsville, AL 35804