Yogurt Blueberry Pancakes Recipes
GREEK YOGURT BLUEBERRY-LEMON PANCAKES
Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar.
Provided by lutzflcat
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk flour, baking powder, sugar, and salt together in a large bowl.
- Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.
- Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
- Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 52.4 g, Cholesterol 55.6 mg, Fat 6 g, Fiber 3.7 g, Protein 9.7 g, SaturatedFat 2.7 g, Sodium 946 mg, Sugar 10 g
YOGURT BLUEBERRY PANCAKES RECIPE
Delicious blueberry pancakes made with greek yogurt and blueberries.
Provided by Amy Johnson
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- Whisk together flour, cinnamon, baking powder and salt in a large mixing bowl.
- In a separate bowl, beat together honey, milk, yogurt and eggs; add to dry ingredients and mix until just combined. Do not over mix. Fold in blueberries
- Heat skillet over medium heat. Add just enough butter to coat skillet.
- Ladle batter in 1/3 cups onto hot skillet, swirl batter to create circle about 6-inches round. Cook until bubbles begin to appear in the batter. Carefully flip then cook until done, about another 1-2 minutes. Adjust cook time if necessary. Repeat for remainder of batter adding butter to skillet when needed.
YOGURT PANCAKES
Steps:
- In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.
Nutrition Facts : Calories 242 calories, Fat 5g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 403mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
LEMON YOGURT PANCAKES WITH BLUEBERRY TOPPING
Provided by Katie Lee Biegel
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, yogurt, eggs, lemon zest and vanilla in a separate bowl. Stir the wet ingredients into the dry until just combined. If the mixture is too dry, add 1 to 2 tablespoons of milk to thin it out. Allow the batter to rest at least 15 minutes.
- Preheat a griddle or nonstick skillet over medium-low heat and preheat the oven to 200 degrees F.
- Coat with the griddle or skillet with butter or nonstick spray. Ladle the pancake batter on the griddle. Cook until bubbles begin to form and the bottom of the pancake is golden brown, 2 to 3 minutes. Flip and cook an additional 2 minutes. Repeat with the remaining batter. Keep the pancakes warm in the oven until ready to serve. Top with Blueberry Topping and serve warm.
- Combine the blueberries, sugar, lemon juice and 1/4 cup water in a small saucepan and cook over medium heat. Use a fork to gently mash some of the blueberries and release their juices. Cook until the sugar completely dissolves, 5 to 7 minutes.
BLUEBERRY YOGURT PANCAKES
Who can resist the fresh taste of pancakes first thing in the morning! These, because of the use of natural yogurt are not too bad for you either. Use other kinds of yogurt as well...this is just a guideline!
Provided by TishT
Categories Breakfast
Time 27m
Yield 18 4inch pancakes
Number Of Ingredients 8
Steps:
- Beat eggs in medium bowl with hand beater until fluffy.
- Beat in remaining ingredients just until blended.
- Grease heated griddle if necessary.
- (To test griddle, sprinkle with few drops water. If water bubbles skitter around, heat is just right) For each pancake, pour about 3 Tbs batter from tip of large spoon or from pitcher onto hot griddle.
- Cook pancakes until puffed and dry around edges.
- Turn and cook other sides until golden brown.
Nutrition Facts : Calories 119.9, Fat 4, SaturatedFat 0.8, Cholesterol 21.8, Sodium 199.5, Carbohydrate 17.6, Fiber 0.4, Sugar 6.9, Protein 3.4
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