Why make this recipe
Protein-Packed Greek Yogurt Pancakes with Blueberries are not just delicious; they are also a healthy choice for breakfast. Using Greek yogurt adds protein and creaminess to the pancakes, making them filling and satisfying. Blueberries offer a burst of sweetness and antioxidants, making these pancakes a smart choice that taste great. They are easy to make and perfect for a weekend brunch or a quick weekday breakfast.
How to make Protein-Packed Greek Yogurt Pancakes with Blueberries
Ingredients
- 1 cup Greek yogurt
- 1/2 cup milk
- 2 large eggs
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup blueberries
- Cooking spray or butter for the pan
Directions
- In a bowl, mix the Greek yogurt, milk, and eggs until smooth.
- In another bowl, combine the flour, baking powder, sugar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the blueberries.
- Heat a non-stick skillet over medium heat and grease it with cooking spray or butter.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with additional blueberries and syrup if desired.
How to serve Protein-Packed Greek Yogurt Pancakes with Blueberries
Serve these pancakes warm with a sprinkle of extra blueberries on top. You can also add a drizzle of maple syrup or honey for added sweetness. A dollop of Greek yogurt on the side can enhance the flavor and add more protein.
How to store Protein-Packed Greek Yogurt Pancakes with Blueberries
If you have leftovers, cool the pancakes and store them in an airtight container in the refrigerator. They should last for about 2-3 days. You can also freeze them by placing parchment paper between each pancake and storing them in a freezer bag. To reheat, heat them in the microwave or toaster.
Tips to make Protein-Packed Greek Yogurt Pancakes with Blueberries
- Make sure the Greek yogurt is smooth to ensure there are no lumps in the batter.
- Don’t overmix the batter; a few lumps are okay to keep the pancakes fluffy.
- You can use fresh or frozen blueberries; just be careful if using frozen, as they may bleed their color into the batter.
Variation
You can customize these pancakes by adding different fruits like strawberries or bananas. For a chocolate twist, add chocolate chips instead of blueberries. You can also try whole wheat flour for a healthier option.
FAQs
Can I make these pancakes gluten-free?
Yes! You can use a gluten-free flour blend instead of all-purpose flour.
How can I make these pancakes vegan?
You can substitute Greek yogurt with a plant-based yogurt, use almond or oat milk, and replace eggs with flaxseed meal or applesauce.
Can I prepare the batter in advance?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before cooking.