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Blueberry Yogurt Pancakes
Tender pancakes with Greek yogurt, blueberries, and maple butter.
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- 1 Whisk dry ingredients in one bowl and wet ingredients in another.
- 2 Fold the wet ingredients into the dry until just combined.
- 3 Cook pancakes on a buttered griddle and scatter blueberries on top.
- 4 Serve with maple syrup or maple butter.
Ingredients
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- Pantry
- Milk, Cheese & Eggs
- Produce
- 2 eggs Milk, Cheese & Eggs
Estimated Nutrition
Estimated per serving from the listed ingredient quantities. Salt, optional toppings, and brand differences can change the final values.
- Serving size
- 1 serving (1/4 recipe)
- Calories
- Estimated 264 calories
- Carbohydrates
- 43.5 g
- Protein
- 14.5 g
- Total fat
- 3.2 g
- Saturated fat
- 0.9 g
- Unsaturated fat
- 2.3 g
- Trans fat
- 0 g
- Cholesterol
- 96 mg
- Sodium
- 59 mg
- Fiber
- 2.2 g
- Sugar
- 5.9 g
Steps
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- 1 Whisk dry ingredients in one bowl and wet ingredients in another.
- 2 Fold the wet ingredients into the dry until just combined.
- 3 Cook pancakes on a buttered griddle and scatter blueberries on top.
- 4 Serve with maple syrup or maple butter.