Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Greek yogurt (for extra protein)
- 2 large eggs
- 1/2 cup milk or almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Butter or oil for cooking
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, combine Greek yogurt, eggs, milk, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Carefully fold in the blueberries.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for an additional 2 minutes or until golden brown.
- Repeat with remaining batter. Serve warm with your favorite toppings.
Notes
- For added flavor, include sliced bananas or chopped nuts in the batter.
- You can substitute Greek yogurt with cottage cheese or mashed bananas for different flavors.
- Freeze leftovers for quick, healthy breakfasts. Reheat in the microwave or toaster.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein, Vegetarian
Nutrition
- Serving Size: 1 pancake (without toppings)
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 65mg