Blueberry Yogurt Pancakes

Name: Blueberry Yogurt Pancakes
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 cup All-purpose flour; 1.5 tsp Baking powder; 0.5 tsp Baking soda; 0.25 tsp Salt; 2 tbsp Granulated sugar; 0.75 cup Plain whole-milk yogurt; 0.5 cup Whole milk; 2 piece Egg; 3 tbsp Unsalted butter, melted; 1 tsp Vanilla extract; 1 cup Fresh blueberries; 1 piece Lemon zest; 2 tbsp Neutral oil or butter, for cooking; Maple syrup, to serve

American · 25 mins

Tender pancakes with bursts of blueberry and a gentle tang from yogurt.

By mansi

Servings

1.5 cup All-purpose flour
1.5 tsp Baking powder
0.5 tsp Baking soda
0.25 tsp Salt
2 tbsp Granulated sugar
0.75 cup Plain whole-milk yogurt
0.5 cup Whole milk
2 piece Egg
3 tbsp Unsalted butter, melted
1 tsp Vanilla extract
1 cup Fresh blueberries
1 piece Lemon zest
2 tbsp Neutral oil or butter, for cooking
Maple syrup, to serve

Calories

485 kcal

Protein

11g

Carbs

71g

Fat

18g

Fiber

Sugar

22g

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Make the Batter

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until well combined.

1.5 cup All-purpose flour, 1.5 tsp Baking powder, 0.5 tsp Baking soda, 0.2 tsp Salt, 2 tbsp Granulated sugar
2. In a separate bowl or jug, whisk together the yogurt, milk, eggs, melted butter, vanilla extract, and lemon zest until smooth.

0.8 cup Plain whole-milk yogurt, 0.5 cup Whole milk, 2 piece Egg, 3 tbsp Unsalted butter, melted, 1 tsp Vanilla extract, 1 piece Lemon zest
3. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined — a few small lumps are fine. Do not overmix or the pancakes will turn out tough. Rest the batter for 5 minutes.
Cook the Pancakes

4. Heat a non-stick skillet or griddle over medium heat and lightly coat with neutral oil or butter. When a drop of water flicked onto the surface sizzles and evaporates, the pan is ready.

2 tbsp Neutral oil or butter, for cooking
5. Pour about a quarter-cup of batter per pancake onto the pan. Immediately scatter a small handful of blueberries over each pancake. Cook for 2–3 minutes until bubbles form across the surface and the edges look set.

1 cup Fresh blueberries
6. Flip each pancake and cook for a further 1–2 minutes until golden on the underside and cooked through. Transfer to a warm plate and repeat with remaining batter and blueberries, adding a little more oil or butter between batches as needed.

2 tbsp Neutral oil or butter, for cooking
Serve

7. Stack the pancakes and serve immediately with maple syrup drizzled on top.

Maple syrup, to serve

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