Description
Delicious homemade blueberry pancakes, light and fluffy, perfect for breakfast!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar (or your preferred sweetener)
- 1/4 teaspoon salt
- 1 cup Greek yogurt (plain or vanilla)
- 1 large egg
- 1/4 cup milk (any type, dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- to taste Butter or oil for cooking (Halal-friendly)
Instructions
- In a mixing bowl, whisk together the flour, baking powder, sugar, and salt until combined.
- In another bowl, mix the Greek yogurt, egg, milk, and vanilla extract until smooth.
- Slowly pour the wet ingredients into the dry, stirring gently until just combined. Be careful not to overmix—you want your pancakes to be light and fluffy!
- Gently fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat. Lightly coat with butter or oil.
- Pour about 1/4 cup of the batter onto the hot skillet for each pancake. Cook until you see bubbles on the surface, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes until both sides are golden brown.
- Remove from heat, and repeat with the remaining batter. Serve warm with your choice of toppings like fresh fruit, yogurt, or a drizzle of honey.
Notes
- These pancakes can be customized with different fruits or toppings.
- For a vegan version, substitute the egg with a flax egg and use plant-based yogurt and milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg