Fluffy Greek Yogurt Blueberry Pancakes with Strawberry Maple Syrup
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(10)
Ingredients
3 servings
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup nonfat plain greek yogurt
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3 tablespoons almond milk (skim, soy, coconut, or whole will also work)
- 1 cup blueberries
- 1 cup strawberries, cored and diced
- 1 cup pure maple syrup
- ¼ teaspoon pure vanilla extract
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Preparation
Step 1
In large bowl whisk together flour, baking powder, and baking soda; set aside.
Step 2
In a separate medium bowl, beat greek yogurt, eggs, honey, vanilla, and almond milk until smooth and well combined. Add wet ingredients to flour mixture and mix together. The batter will be very thick; consistency will vary based on which yogurt you used. Note: If you find that it is WAY too thick (almost paste like), you can add in a teaspoon or two of milk until it is smooth, but still thick. Next, gently fold in berries with a wooden spoon.
Step 3
Lightly coat a large nonstick skillet or griddle with butter or cooking spray and place over medium heat. Drop batter by 1/4 cup onto skillet. You may need to use a spoon to spread out the batter just a tiny bit, as pancake batter will be thick and you'll want them to cook thoroughly. It's very important to cook until bubbles appear on top and the edges are well cooked; this is thick batter so you want to ensure even cooking. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter.
Step 4
To make the syrup: Place maple syrup, strawberries, and vanilla in a saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and strawberries cook down about 5 minutes, remove from heat and serve warm immediately.
Step 5
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