Yogurt Blueberry Pancakes
Light and fluffy yogurt pancakes with juicy blueberries and delicate lacy edges, perfect for a satisfying breakfast or brunch anytime.
Equipment
- 1 mixing bowl
- 1 non-stick pan
- 1 whisk
- 1 spoon
Ingredients
- 1 cup blueberries about 125 g
- 1 1/4 cups natural yogurt 300 g
- 2 large eggs
- 1 packet vanilla sugar or 1 tsp vanilla extract plus 1 tbsp sugar
- 1 1/3 cups wheat flour 170 g
- 2 teaspoons baking powder
Instructions
- In a mixing bowl, whisk together yogurt, eggs, and vanilla sugar until smooth and creamy.
- Add flour and baking powder, and gently mix until just combined, being careful not to overmix.
- Fold in most of the blueberries, reserving a few for topping, then let the batter rest for 5 minutes.
- Heat a non-stick pan over medium heat and lightly grease if needed.
- Spoon small rounds of batter into the pan and cook for 2–3 minutes until bubbles form and edges look lacy.
- Flip the pancakes and cook for another 1–2 minutes until golden brown.
- Stack pancakes while warm and top with the remaining blueberries before serving.
Notes
- Use Greek yogurt for richer pancakes.
- Add honey or maple syrup for extra sweetness.
- Try raspberries, bananas, or blackberries as berry alternatives.
- Store leftovers in an airtight container and reheat gently.