Blueberry Vanilla Buttermilk Greek Yogurt Pancakes
Fluffy, melt in your mouth buttermilk pancakes with blueberries, vanilla, and greek yogurt. These pancakes are extra special and the perfect way to say I love you.
Servings 6 servings
Ingredients
- 2 cups Gold Medal Flour All-Purpose Flour (or White Whole Wheat)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 2/3 cups low-fat buttermilk, plus extra if needed
- 2 eggs, slightly beaten
- 2 tablespoons melted butter
- 2 teaspoons vanilla
- 1 container (6 oz) Nonfat Vanilla Greek Yogurt
- 1 cup fresh or frozen blueberries
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- In a medium bowl, combine buttermilk, eggs, melted butter, vanilla, and yogurt until smooth. Add wet ingredients to dry ingredients and mix until just combined.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Sprinkle tops with a few blueberries. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.
- Wipe skillet clean and repeat with more melted butter and remaining batter. Makes 14-16 pancakes.
Notes
To keep pancakes warm: heat oven to 200 degrees F. Place pancakes on oven-safe plate or baking sheet until ready to serve.