Blueberry Yogurt Pancakes

 

Necessity is the mother of invention. Or the mother invents food  when her little nestlings want some pancakes, but the ingredients are not readily at hand. Pancakes, not surprisingly, are a often requested breakfast especially during summer vacation when the kids know I have more time in the mornings. However, milk isn’t usually found in my fridge unless I have a specific baking project in mind. We don’t drink it or use it in coffee, so most times when I try to keep milk on hand for baking matters, it ends up poured down the sink when I discover it at the back of the fridge a month later.

Rice milk does not translate well into pancakes, no matter what anyone says, it turns the pancake into a little rubber tire.  So I used what I had in the fridge, coffee cream and Greek yogurt. And they turned out as light as air and tasty to boot!

Ingredients Needed:

1 1/4 cups of flour
1/2 tsp salt
3 tsp baking powder
2 tbsp white sugar
1 egg
1/3 cup of half & half/coffee cream
2/3 cup of water
1/4 cup of Greek yogurt
2 tbsp melted butter
1 tsp vanilla
1 cup of fresh blueberries

Kick the tires and light the fires and get a griddle heating up!

Take all of your dry ingredients and sift them together well.

In a small cup, combine the cream,water,yogurt, vanilla, cooled melted butter and beaten egg.

Make a well in the dry ingredients and pour the liquid ingredients into the well.

Mix until almost combined, then add in the blueberries, stir until the dry ingredients are just mixed in.

I know. I just used cream in pancakes. But that’s how my buttercream icing came about, using what I had on hand and improvising ingredients, and it turned out to be the best icing I have ever made.

These might just be up there on the best pancakes I have ever made as well. They are rich like a scone, yet fluffy at the same time. I cut one in half to show the crazy fluff factor. Part of that is the lovely acidity of the Greek yogurt, reacting with the baking powder, making this extremely puffy pancake.

To cook them, spread them out on the oiled griddle with the back of your spoon, the batter is thick and you will need to manually make them into circles rather then just letting a runny batter do its normal thing.

Flip the pancakes when you see a few bubbles on the top but more importantly, when you see that the edges are well cooked.This is a thick batter so the bubbles are not the most important sign of “flip time”.

When I was making them, my thought was “oh peachy, these are so not going to work out, they are going to be hockey pucks” since the batter was so thick. Don’t be afraid to make them a good 3/4 cm thick on the griddle, they cook up wonderfully.

Since these pancakes are rich beyond belief with cream and butter in the mix, they are most definitely a weekend treat, but really,  it’s not like we are pretending pancakes are a healthy breakfast choice, so I refuse to feel any guilt about making them even worse for you!

This makes a beautiful dozen large fluffy pancakes.

Douse them in some amazing maple syrup, grab a cup o’ joe and enjoy these on your lazy Sunday breakfast this coming weekend.

Love,

The Using Maple Syrup Alleviates the Calorie Guilt Magpie

5.0 from 2 reviews
Blueberry Yogurt Pancakes
Decadently rich, fluffy homemade pancakes are a perfect start to your weekend morning.
Author:
Recipe type: breakfast
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1¼ cups of flour
  • ½ tsp salt
  • 3 tsp baking powder
  • 2 tbsp white sugar
  • 1 egg
  • ⅓ cup of half & half/coffee cream
  • ⅔ cup of water
  • ¼ cup of Greek yogurt
  • 2 tbsp melted butter
  • 1 tsp vanilla
  • 1 cup of fresh blueberries
Instructions
  1. Take all of your dry ingredients and sift them together well.
  2. In a small cup, combine the cream,water,yogurt, vanilla, cooled melted butter and beaten egg.
  3. Make a well in the dry ingredients and pour the liquid ingredients into the well.
  4. Mix until almost combined, then add in the blueberries, stir until the dry ingredients are just mixed in.
  5. To cook them, spread them out on the oiled griddle with the back of your spoon, the batter is thick and you will need to manually make them into circles rather then just letting a runny batter do its normal thing.
  6. Flip the pancakes when you see a few bubbles on the top but more importantly, when you see that the edges are well cooked.This is a thick batter so the bubbles are not the most important sign of "flip time".

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