Print
Blueberry Vanilla Bean Yogurt Pancakes
These Blueberry Vanilla Bean Yogurt Pancakes are a great way to start the day. They’re protein-rich, lightly sweet, and absolutely delicious. You’ll love them!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 - 6
Ingredients
- ½ cup unbleached all-purpose flour
- 1½ teaspoons baking soda
- ¼ teaspoon Kosher salt
- 2 cups yogurt
- 4 large eggs
- 2 tablespoons brown sugar
- ½ teaspoon vanilla bean paste or vanilla extract
- 1 cup fresh blueberries
- Butter for the pan
Instructions
-
In a small mixing bowl, whisk together the dry ingredients: flour, baking soda, and salt.
-
In a medium-sized mixing bowl, whisk together the yogurt, eggs, brown sugar, and vanilla bean paste or vanilla extract. Then add the dry ingredients and whisk gently until just combined. Fold in the fresh blueberries.
-
Place a pan over medium low heat (I use a non-stick pan), and add a pat of butter. Coat bottom of pan with butter. Just when the butter starts to brown slightly, add pancake batter (I use a ¼ cup measuring cup). Add as many pancakes to the pan as you can fit without crowding.
-
Cook for about 2 minutes, or until bubbles form evenly across the surface of the pancakes and they’re easy to flip. When ready, flip and cook for another minute or so until done. Remove from pan and serve immediately, or keep warm in the oven at 200°F. See notes below for more ideas on serving and storing.
-
Add a little more butter to the pan (just a teaspoon or so – enough to coat the pan) in between batches, and repeat cooking process until all the batter is gone.
-
Makes approximately 20, 4-inch” pancakes.
Recipe Notes
*Serving suggestions: More butter, maple syrup, fresh blueberries
*These pancakes are light and delicate, but not as “fluffy” as traditional pancakes. *They will deflate slightly as they cool.
*They’re a great make-ahead breakfast, so you can pack them up to grab-and-go for several days.
*If freezing, place a small piece of parchment in between each pancake so they’re easier to separate and thaw when needed.
Recipe adapted from Food Network Kitchen