Description
Indulge in the delightful experience of Greek Yogurt Pancakes with Blueberry Compote. These fluffy pancakes combine the tangy richness of Greek yogurt with sweet, succulent blueberries, creating a breakfast dish that’s not only satisfying but visually stunning. Perfect for brunch or special occasions, these pancakes are sure to impress your family and friends while offering a healthy twist on a classic favorite.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup full-fat Greek yogurt
- 1/2 cup milk
- 2 large eggs
- 1 cup blueberries (fresh or frozen)
- 2 tbsp maple syrup (for serving)
Instructions
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix Greek yogurt, milk, and eggs until smooth.
- Combine wet and dry ingredients gently; do not overmix.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour batter onto the skillet; cook until bubbles form on top, then flip and cook until golden brown.
- For blueberry compote, simmer blueberries with a splash of water in a saucepan for about 5 minutes until syrupy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (160g)
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg