Ingredients
Dry Ingredients:
- 1 cup all-purpose flour (or oat flour for extra fiber)
- 2 tsp baking powder
- 1 tbsp sugar or honey (optional)
- ¼ tsp salt
Wet Ingredients:
- 1 cup Greek yogurt (plain or vanilla)
- 2 large eggs
- ¼ cup milk (add more if batter is too thick)
- 1 tsp vanilla extract
Additional:
- ½ cup fresh or frozen blueberries
- Cooking spray or butter for the pan
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, sugar, and salt.
- Add Wet Ingredients: In another bowl, whisk Greek yogurt, eggs, milk, and vanilla until smooth.
- Combine: Add the wet ingredients to the dry and stir gently until just combined. Fold in blueberries. The batter will be thick — that’s what makes them fluffy!
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour about ¼ cup batter per pancake and cook 2–3 minutes, until bubbles form on top. Flip and cook another 1–2 minutes until golden and set.
- Serve: Stack pancakes and top with extra yogurt, blueberries, and a drizzle of maple syrup or honey.
Notes
- Use vanilla or blueberry Greek yogurt for extra flavor.
- Add a scoop of vanilla protein powder for an extra protein boost (add 1–2 tbsp milk if needed).
- Store leftovers in the fridge up to 3 days or freeze up to 2 months.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein / Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 7g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
