Blueberry Vanilla Buttermilk Greek Yogurt Pancakes
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(8)
Ingredients
6 servings
- 2 cups Gold Medal Flour All-Purpose Flour (or White Whole Wheat)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 2/3 cups low-fat buttermilk, plus extra if needed
- 2 eggs, slightly beaten
- 2 tablespoons melted butter
- 2 teaspoons vanilla
- 1 container (6 oz) Nonfat Vanilla Greek Yogurt
- 1 cup fresh or frozen blueberries
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Preparation
Step 1
In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
Step 2
In a medium bowl, combine buttermilk, eggs, melted butter, vanilla, and yogurt until smooth. Add wet ingredients to dry ingredients and mix until just combined.
Step 3
Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Sprinkle tops with a few blueberries. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.
Step 4
Wipe skillet clean and repeat with more melted butter and remaining batter. Makes 14-16 pancakes.
Step 5
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