YOGURT BLUEBERRY PANCAKES RECIPE
Delicious blueberry pancakes made with greek yogurt and blueberries.
Provided by Amy Johnson
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- Whisk together flour, cinnamon, baking powder and salt in a large mixing bowl.
- In a separate bowl, beat together honey, milk, yogurt and eggs; add to dry ingredients and mix until just combined. Do not over mix. Fold in blueberries
- Heat skillet over medium heat. Add just enough butter to coat skillet.
- Ladle batter in 1/3 cups onto hot skillet, swirl batter to create circle about 6-inches round. Cook until bubbles begin to appear in the batter. Carefully flip then cook until done, about another 1-2 minutes. Adjust cook time if necessary. Repeat for remainder of batter adding butter to skillet when needed.
LEMON YOGURT PANCAKES WITH BLUEBERRY TOPPING
Provided by Katie Lee Biegel
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, yogurt, eggs, lemon zest and vanilla in a separate bowl. Stir the wet ingredients into the dry until just combined. If the mixture is too dry, add 1 to 2 tablespoons of milk to thin it out. Allow the batter to rest at least 15 minutes.
- Preheat a griddle or nonstick skillet over medium-low heat and preheat the oven to 200 degrees F.
- Coat with the griddle or skillet with butter or nonstick spray. Ladle the pancake batter on the griddle. Cook until bubbles begin to form and the bottom of the pancake is golden brown, 2 to 3 minutes. Flip and cook an additional 2 minutes. Repeat with the remaining batter. Keep the pancakes warm in the oven until ready to serve. Top with Blueberry Topping and serve warm.
- Combine the blueberries, sugar, lemon juice and 1/4 cup water in a small saucepan and cook over medium heat. Use a fork to gently mash some of the blueberries and release their juices. Cook until the sugar completely dissolves, 5 to 7 minutes.
YOGURT PANCAKES
Steps:
- In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.
Nutrition Facts : Calories 242 calories, Fat 5g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 403mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
HEALTHY BLUEBERRY PANCAKES RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, blueberry
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries.
- Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2-3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1-2 minutes more.
- Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup.
- Enjoy!
Nutrition Facts : Calories 195 calories, Carbohydrate 33 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 11 grams
GREEK YOGURT BLUEBERRY-LEMON PANCAKES
Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar.
Provided by lutzflcat
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk flour, baking powder, sugar, and salt together in a large bowl.
- Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.
- Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
- Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 52.4 g, Cholesterol 55.6 mg, Fat 6 g, Fiber 3.7 g, Protein 9.7 g, SaturatedFat 2.7 g, Sodium 946 mg, Sugar 10 g
BLUEBERRY YOGURT PANCAKES
Make and share this Blueberry Yogurt Pancakes recipe from Food.com.
Provided by stefs22
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.
- Whisk egg and yogurt together in the bottom of a medium/large bowl. If you're using a thin yogurt, no need to add any milk. If you're using regular yogurt, stir in 2 tablespoons milk. If you're using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.
- Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. If you've got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. (If you listen closely, after a minute you'll hear you blueberries pop and sizzle deliciously against the pan.) If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you're ready to serve them.
Nutrition Facts : Calories 117.5, Fat 4.7, SaturatedFat 2.6, Cholesterol 41.6, Sodium 266.6, Carbohydrate 15.8, Fiber 1.6, Sugar 4.4, Protein 3.6
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