Blueberry Yogurt Pancakes
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Source: https://recipheon.com/en/recipes/breakfast/blueberry-yogurt-pancakes
About this recipe
Blueberry yogurt pancakes are a soft, fluffy skillet breakfast with a tender, slightly moist crumb from plain yogurt. Blueberries add fresh fruit flavor and burst as they cook, forming small, juicy pockets in the batter. Fold them in gently at the end so they do not tint the entire mixture. Cook small pancakes over medium heat so the centers have time to cook through before the outsides burn. Serve warm with extra blueberries, yogurt, or a small drizzle of honey.
Ingredients
Servings: 6
Batter
180 g plain yogurt
160 g all-purpose flour
2 eggs
100 g blueberries
1 teaspoon baking powder
Steps
In a bowl, whisk together the yogurt and eggs.
Add the flour and baking powder, then gently fold in the blueberries at the end.
Spoon small portions of batter into the skillet carefully so you do not crush the blueberries. Cook for 2–3 minutes per side, until the pancakes rise and turn golden brown.
Serve the pancakes warm, before the blueberries release all their juice and soften the delicate yogurt batter.
Estimated nutrition
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