Blueberry Yogurt-Pancakes – a delicious recipe with Flour, Salt, Sugar, u00bc, Plain Yogurt, Egg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. Sift together the flour, salt, sugar and baking soda into a mixing bowl. Add yogurt and mix it in.
2
2. In a separate bowl, lightly beat the egg, then add 3 tablespoons of melted butter and the milk. Mix well.
3
3. Combine the wet & dry ingredients until it's lumpy but moistened.
4
4. Take a scoop (spoon, ladle, measuring cup - whatever) and pour out the desired amount onto your heated griddle/pan.*
5
5. Add as many blueberries as you want to the wet side of the pancake that is now cooking.
6
6. When the edges of the pancakes get bubbly (little bitty bubbles), it's ready to flip. Flip and cook the other side until done.
7
7. Make as many as you like.
8
*You know your griddle/pan is the right temperature when you take a few drops of water and flick them into the pan and they jump and sizzle. If they poof into steam, it's too hot and if they just sit there it's too cold.
322
kcal
Calories
14
g
Fat
40
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 cup Flour, 1 teaspoon Salt, 3 Tablespoons Sugar, 1/4 teaspoons Baking Soda, and more.
Yes, Blueberry Yogurt-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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
