Blueberry Pancakes Made with Greek Yogurt
Recipe Type: Breakfast, brunch
Serves: 4 servings
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.
  • 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
  • ½ cup cold water
  • 1 tablespoon corn starch
  • ¼ cup white sugar
  • 2 cups fresh blueberries
  1. Melt butter in a large griddle pan. Alternatively, heat oil in pan.
  2. In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, whisk together yogurt, egg, and milk.
  4. Stir wet ingredients into dry ingredients until just combined.
  5. Gently fold in blueberries.
  6. Pour ¼ cup of pancake mixture onto hot griddle. Cook for two minutes, or until edges begin to bubble and the bottom turns golden brown.
  7. Gently flip over to other side and let cook for another 1-2 minutes.
  8. Repeat with remaining batter until all pancakes are cooked.
  9. While the pancakes are cooking, prepare blueberry sauce (can also be made ahead of time).
  10. Combine the water, cornstarch, and sugar in a medium pot.
  11. Stir well until thoroughly combined and then add in blueberries.
  12. Stir occasionally, bringing mixture to a boil.
  13. Stir constantly for 2 minutes or until blueberries are thickened and begin to burst open.
  14. Pour sauce on pancakes.
  15. Serve immediately.
Recipe by Honest Cooking by Mercato Fabbrica at