Blueberry Yogurt Pancakes
Moist, fluffy, and filled with lots of juicy blueberries, these simple pancakes create a pause in time to sit quietly and reflect on the good moments that come your way. Driscoll's Blueberry Lemon Syrup is a perfect pairing for these scrumptious pancakes.
Prep Time:
15 Minutes
Cook Time:
20 minutes
Serves:
2 – 4
Perfect for:
Classics
Family Style
Blueberry Pancakes
Blueberry Pancakes and Waffles
Ingredients
- 1 Cup all-purpose flour
- 2 Tablespoons sugar
- 1 Tsp. baking powder
- 1/2 Tsp. baking soda
- 1/2 Tsp. salt
- 1 large egg
- 1 Cup Greek yogurt
- 1/2 Cup milk
- 2 Tablespoons butter, melted
- 2 Teaspoons lemon juice
- 1 Package (6 ounces) Driscoll's Blueberries
Directions
- ADD 1/2 teaspoon baking soda and ADD 1/2 teaspoon salt.
- ADD 2 tablespoons sugar and ADD 1 teaspoon baking powder.
- PLACE 1 cup all-purpose flour into a medium bowl.
- STIR to combine.
- MAKE a well in center of flour mixture and SET ASIDE.
- CRACK 1 large egg into a large bowl and WHISK thoroughly.
- ADD 1 cup Greek yogurt and ADD 1/2 cup milk.
- ADD 2 tablespoons melted butter and ADD 2 teaspoons lemon juice.
- WHISK to combine.
- POUR egg mixture into flour mixture.
- STIR just until no large lumps remain. Do not over mix.
- ALLOW batter to rest 10 minutes.
- PREHEAT skillet or griddle to medium-high heat.
- FOLD 1 package (6 ounces) blueberries gently into batter. Do not over mix.
- SPRAY skillet lightly with cooking spray.
- POUR 1/4 cup batter onto skillet.
- COOK 2 – 3 minutes or until pancake is dry around edges and bubbles form without disappearing.
- FLIP pancake and cook 1 – 2 minutes longer or until golden.
- TRANSFER pancake to a plate or serving platter.
- REPEAT with remaining batter.
- SERVE immediately.
- When the edges are dry and the batter is bubbling they are ready to flip.
