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To make Greek yogurt blueberry pancakes, gather these key items: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup Greek yogurt - 1/2 cup milk (or more for desired consistency) - 1 large egg - 2 tablespoons honey or maple syrup - 1 teaspoon vanilla extract - 1 cup fresh blueberries (plus extra for serving) - Butter or oil for cooking These ingredients create a fluffy and tasty pancake that packs a punch of flavor. You can add a few fun extras to make these pancakes even better: - A sprinkle of cinnamon for warmth - A handful of chopped nuts for crunch - A spoonful of lemon zest for brightness These enhancements can change the flavor and add some flair to your breakfast. If you have certain dietary needs, here are some easy swaps: - Use whole wheat flour instead of all-purpose flour for more fiber. - Try almond milk or oat milk as a dairy-free option. - Replace Greek yogurt with a plant-based yogurt for a vegan choice. These substitutions let you enjoy these pancakes while sticking to your diet. Start with a large bowl. Add 1 cup of all-purpose flour. Next, include 1 tablespoon of baking powder. Then, add 1/2 teaspoon of baking soda. Finally, mix in 1/4 teaspoon of salt. Whisk these dry ingredients well until they blend together. This helps your pancakes rise and stay fluffy. In another bowl, take 1 cup of Greek yogurt. Add 1/2 cup of milk for creaminess. Crack in 1 large egg. Sweeten with 2 tablespoons of honey or maple syrup. Don’t forget 1 teaspoon of vanilla extract for flavor. Mix these wet ingredients until smooth. They should be well combined before adding them to the dry mix. Now, pour the wet mix into the dry ingredients. Stir gently until just combined. Small lumps are okay; don’t overmix. Next, fold in 1 cup of fresh blueberries. Heat a non-stick skillet over medium. Add a bit of butter or oil to coat the pan. For each pancake, pour about 1/4 cup of batter into the skillet. Cook until bubbles form, about 2-3 minutes. Then, flip the pancake and cook for another 1-2 minutes until golden brown. Repeat until all batter is cooked. Enjoy your pancakes warm with extra blueberries on top! To make your pancakes fluffy, do not overmix the batter. Mix it just enough to combine the wet and dry ingredients. Small lumps are okay. This helps keep air in the batter, which makes the pancakes rise well. Another tip is to let the batter rest for five minutes. This allows the baking powder to activate and the gluten to relax. You will love the light texture of the pancakes this way. If you have leftover pancakes, cool them down first. Then, stack them with parchment paper in between. This will stop them from sticking together. Place the stack in an airtight container. You can store it in the fridge for up to three days. For longer storage, freeze the pancakes. They can last up to two months in the freezer. Just ensure you wrap them well to prevent freezer burn. These pancakes shine when topped with fresh blueberries. You can also drizzle them with honey or maple syrup for sweetness. For a fun twist, try adding yogurt on top. This adds creaminess and a protein boost. You can even top them with nuts or seeds for extra crunch. Experiment with different toppings to find your favorite! {{image_2}} You can easily add warmth to your pancakes by using spices. A pinch of cinnamon gives a cozy flavor. Nutmeg adds a sweet and nutty taste. Start with 1/2 teaspoon of either spice. Mix it into your dry ingredients. This small change can make a big difference! While blueberries are delicious, you can try other fruits too. Raspberries, strawberries, or sliced bananas work well. Just remember to keep the fruit fresh. You can also mix fruits for a fun twist! Toss in a cup of your favorite fruit while making the batter. It adds color and flavor. If you need a gluten-free option, use gluten-free flour. Many brands offer a great mix that works well in pancakes. Just swap the all-purpose flour for gluten-free flour in the same amount. Your pancakes will still be fluffy and tasty. You won’t miss a thing! After you make these pancakes, let them cool down. Place them in an airtight container. They can stay fresh in the fridge for 2-3 days. If you want to keep them longer, freezing is a better choice. If you have extras, freezing is easy. Stack the pancakes with a piece of parchment paper between each one. Put the stack in a freezer-safe bag. Remove as much air as you can. They can last in the freezer for up to 2 months. To reheat, you have a few options. The microwave works well. Heat each pancake for about 20-30 seconds. If you prefer a crispy edge, use a skillet. Heat it over medium heat and add a little butter. Cook each pancake for 1-2 minutes on each side until warm. Enjoy your pancakes just like they were fresh! Yes, you can use frozen blueberries. They work well in pancakes. Just add them straight from the freezer. This saves time and adds a fun twist to your pancakes. Keep in mind that frozen blueberries may make the batter slightly wetter. This can change the pancake's texture, but it will still taste great. To check if your pancakes are done, look for small bubbles on the surface. The edges should also look set and firm. Once you see this, it’s time to flip them. Cook for another 1-2 minutes until they turn golden brown. You can also use a toothpick to check the center. If it comes out clean, your pancakes are ready. If you don’t have Greek yogurt, you can use regular yogurt. It will still give your pancakes a nice texture. Another option is cottage cheese blended until smooth. You can also try sour cream for a different flavor. Each substitute will change the taste a bit, but they all work well in this recipe. We covered the best ingredients for fluffy pancakes, including main and optional items. The step-by-step instructions guide you through mixing, cooking, and enjoying. Remember the tips for storing and serving pancakes to keep them fresh. Explore fun variations like spices and fruits to switch things up. Lastly, we answered key questions to help your cooking journey. Enjoy making pancakes and share them with others!

Greek Yogurt Blueberry Pancakes

Indulge in the ultimate breakfast treat with these fluffy Greek yogurt blueberry pancakes! Easy to make and bursting with flavor, these pancakes are perfect for a weekend brunch or a cozy weekday morning. Made with simple ingredients like Greek yogurt and fresh blueberries, they're both delicious and nutritious. Don’t miss out on this delightful recipe—click through to explore how to whip up your own batch and start your morning right!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup Greek yogurt

1/2 cup milk (or more for desired consistency)

1 large egg

2 tablespoons honey or maple syrup

1 teaspoon vanilla extract

1 cup fresh blueberries (plus extra for serving)

Butter or oil for cooking

Instructions
 

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

    In another bowl, mix the Greek yogurt, milk, egg, honey (or maple syrup), and vanilla extract until smooth.

      Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; small lumps are okay.

        Fold in the blueberries, ensuring they are evenly distributed throughout the batter.

          Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.

            For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

              Flip the pancakes and cook for another 1-2 minutes on the opposite side until golden brown. Repeat with remaining batter, adding more butter or oil as needed.

                Serve the pancakes warm, topped with fresh blueberries and a drizzle of honey or syrup if desired.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4