Description
These Greek Yogurt Pancakes are a quick and delicious breakfast option featuring a fluffy texture and a hint of sweetness from honey and fresh blueberries. Made with simple ingredients, they offer a protein-rich start to your day with a fruity twist.
Ingredients
Scale
Pancake Batter
- 6 oz of Greek yogurt (Chobani Blueberry recommended)
- 1 tablespoon honey
- 1 large egg
- 1 teaspoon baking soda
- 1/2 cup all-purpose flour
Fruit Topping
- 1/2 cup fresh blueberries (or the fruit of your choice)
Instructions
- Prepare the batter: First, mix together the Greek yogurt, honey, and egg in a bowl until well combined. Slowly incorporate the flour and baking soda to create a thick, smooth batter.
- Heat the cooking surface: Preheat a large pan or griddle over medium heat to ensure even cooking without burning the pancakes.
- Cook the pancakes: Scoop about 1/4 cup of batter onto the pan. Since the batter is thick, use a spoon to spread it into an even circle. Place fresh blueberries on top of the batter. Cook the pancakes for about 2 minutes until the bottom side turns golden brown.
- Flip and finish cooking: Carefully flip the pancakes and cook the other side for another 1 to 2 minutes until golden brown and cooked through. Remove from heat and serve immediately.
Notes
- You can replace blueberries with other fresh fruits like strawberries, raspberries, or sliced bananas.
- For fluffier pancakes, avoid overmixing the batter once flour is added.
- Use a nonstick pan or lightly grease your cooking surface to prevent sticking.
- Serve pancakes warm with extra honey, syrup, or fresh fruit on top.
