Description
Protein-packed pancakes are filled with plump blueberries, vanilla Greek yogurt and just the right amount of flavor for an awesome breakfast. Pancakes inspired by Taste of Home.
Ingredients
Scale
PANCAKES
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups vanilla Greek yogurt
- 1 egg
- 1 cup milk
- 1 cup blueberries
- 2 tablespoons butter or oil
BLUEBERRY SAUCE
- 1/2 cup cold water
- 1 tablespoon corn starch
- 1/4 cup white sugar
- 2 cups fresh blueberries
Instructions
- Melt butter in a large griddle pan. Alternatively, heat oil in pan.
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together yogurt, egg, and milk.
- Stir wet ingredients into dry ingredients until just combined.
- Gently fold in blueberries.
- Pour 1/4 cup of pancake mixture onto hot griddle. Cook for two minutes, or until edges begin to bubble and the bottom turns golden brown.
- Gently flip over to other side and let cook for another 1-2 minutes.
- Repeat with remaining batter until all pancakes are cooked.
- While the pancakes are cooking, prepare blueberry sauce (can also be made ahead of time).
- Combine the water, cornstarch, and sugar in a medium pot.
- Stir well until thoroughly combined and then add in blueberries.
- Stir occasionally, bringing mixture to a boil.
- Stir constantly for 2 minutes or until blueberries are thickened and begin to burst open.
- Pour sauce on pancakes.
- Serve immediately.
- Category: Breakfast, brunch