Blueberry Yoghurt Pancakes Recipe

Name: Blueberry Yoghurt Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g Flour (about 1 cup/250 ml); 1/2 tsp Baking soda; 1/2 Tbsp Sugar; 1 tsp Baking powder; 1/4 tsp Salt; 250 ml Plain yogurt; 1 Egg; 60 ml Milk; 30 g Melted butter (2 Tbsp); 1/2 Tbsp Honey

Servings: persons

1
["Combine ""dry"" ingredients (flour, baking soda, baking powder, sugar, salt) and blueberries in a large bowl.", "In a separate bowl, mix together the ""wet"" ingredients (yogurt, egg, milk, butter, honey).", "Combine the wet ingredients into the dry ingredients.", "Mix well until batter thick and relatively clump free.", "Let rest for 5-10 minutes.", "Heat a bit of vegetable oil or butter frying pan.", "Pour in pancake a ladle-full or so of batter and cook on both sides until golden brown.", "You can always add more batter for bigger pancakes ;)", "Cook each side until golden brown.", "Pancakes should be ready to flip when batter starts bubbling in the center.", "If you're not sure, just lift up one edge with you spatula to make sure of the color.", "If all is well, flip!", "Cook until the bottom side is brown, too, but make sure to keep checking so you don't burn!", "Stack and serve with your favorite topping such as maple syrup, butter, apple sauce, etc.", "Be careful not to eat too much ;)"]

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 125 g Flour (about 1 cup/250 ml), 1/2 tsp Baking soda, 1/2 Tbsp Sugar, 1 tsp Baking powder, and more.

Yes, Blueberry Yoghurt Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Yoghurt Pancakes

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