Greek Yogurt Blueberry Pancakes

Nothing says Sunday more than thick and fluffy pancakes and it is my husband Jerry’s favorite Sunday morning breakfast. Every time I try a new pancake recipe he says it is his favorite!

I found this recipe online (can’t remember which blog, but she was Greek) and thought I’d try it out on him. The only changes I made to her original recipe was to add a pinch of salt and an additional 1/4 cup of water to loosen the batter a bit. The texture of these pancakes truly are cake-like.

The ingredients for all pancakes are similar, but the addition of lemon zest really set this recipe apart.

Mix dry ingredients: flour; baking powder and soda; sugar; and lemon zest. In a separate bowl mix the wet ingredients: Greek yogurt; 1 large egg; milk, the extra water if your batter is too thick.

This is what the dough looked like before adding 1/4 cup of water. 

And here is the dough with the additional water and blueberries. Still quite thick, but that is what makes them so cakey.

Once the blueberries are added to the batter you are ready to cook!

Heat 1 Tbsp. of butter in a heavy bottomed skillet until bubbling. Drop in the pancake batter and cook for about 3 minutes or until they are nicely browned. Flip and cook another 2 or 3 minutes or until cooked through.

Repeat with remaining batter. More butter will be needed as you continue to cook. Serve warm with lots of butter and maple syrup.

HAPPY SUNDAY!

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Greek Yogurt Blueberry Pancakes

Easy to make and very cake-like and delicious.

Ingredients

• 1 cup Flour
• 1/2 tsp. Baking powder
• 1/2 tsp. Baking soda
• 2 Tbsp. White sugar
• 1/2 Lemon zested, yellow part of the skin only
• 3/4 cup Greek style yogurt
• 1/4 cup Milk
• 1/4 cup Water, if batter is too thick
• 1 lge. Egg
• 1 cup Fresh blueberries
• Butter for frying
• Maple syrup for serving

Instructions

• In a small bowl, combine flour, baking powder, baking soda, sugar and lemon zest. Set aside.
• In a larger bowl, whisk together yogurt, milk and water. Add the egg and mix until smooth and creamy.
• Combine wet and dry ingredients, then gently fold in the blueberries using a rubber spatula.
• Heat a heavy bottomed skillet with 1 Tbsp. of butter until the butter is bubbling. Drop about 1/4 cup of pancake batter into the hot butter and cook for about 3 minutes until the cakes are nicely browned. Flip and cook for another 2 to 3 minutes.
• Repeat with the remaining batter. Add additional butter each time you cook a new batch.
• Serve warm with maple syrup.