Whole Wheat Greek Yogurt Blueberry Pancakes
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Whole Wheat Greek Yogurt Blueberry Pancakes
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Start the day off right with a stack of these light and fluffy blueberry pancakes!
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Ingredients
- 3 large eggs, at room
- 1 cup fat-free plain Greek yogurt
- 1/4 cup milk (I used almond milk, but any variety will work)
- 3 teaspoons vanilla extract
- 3 tablespoons light brown sugar, packed
- 1/2 teaspoon salt
- 2 and 1/2 teaspoons baking powder
- 1/3 cup + 2 tablespoons whole wheat flour
- 1/3 cup all-purpose flour
- 1 cup fresh blueberries
- 4 tablespoons butter, for the pan
- Maple syrup, for serving
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Instructions
- In a large bowl add the eggs, Greek yogurt, milk, and vanilla; whisk well to combine.
- Add in the brown sugar, salt, baking powder, and flours and whisk just to combine; do not over mix! The batter will be thick, so don't worry if there are a few clumps left. Fold in the blueberries with a rubber spatula.
- Melt 1 tablespoon of butter in a large skillet over medium-low heat.
- Once hot, ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
- Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
- Top pancakes with syrup and extra blueberries, or anything else your heart desires! Serve at once.
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