Breakfast/Brunch/ Recipes

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!

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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

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Blueberry Yogurt Pancakes


  • Author: Karlynn Johnston
  • Prep Time: 4 min
  • Cook Time: 4 min
  • Total Time: 8 min

Description

Decadently rich, fluffy homemade pancakes are a perfect start to your weekend morning.

Ingredients

  • 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

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”.

Nutrition

  • Serving Size: 12

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1 Comment

  • Reply
    Sehat ki Baat - Greeniche ke Sath
    August 10, 2016 at 11:32 am

    Blueberries are such winners in summers! Mix them up them up with some Greek yogurt and you’re all set!

  • Reply
    Philecia Isaacson Bachynski
    October 21, 2015 at 6:10 am

    Lesley Epstein! You and your pancakes 🙂 try this!!

  • Reply
    Andrea Daniar
    October 20, 2015 at 9:34 pm

    Kathryn…. Look yummy!?

  • Reply
    The Kitchen Magpie
    October 20, 2015 at 5:00 pm

    I can’t say enough how delicious and fluffy these are!

  • Reply
    The Kitchen Magpie
    October 20, 2015 at 3:29 pm

    They are AMAZING. I don’t say that lightly! Best pancake recipe around!

  • Reply
    asicree
    October 19, 2015 at 5:18 am

    Can you please explain what you mean in the recipe - 

    • ⅓ cup of half & half/coffee cream
    • what is coffee cream ?  Do you mean half coffee ?  apologies for the confusion ? 
    • Reply
      thekitchenmagpie
      October 20, 2015 at 2:37 pm

      asicree Just a heavy cream! Half and half cream. Or coffee cream (we have this as an actual product name here in Canada)

  • Reply
    James
    August 6, 2012 at 12:00 am

    These are now my “go to” pancakes! I seldom add the berries to the batter, just make them without, but they are so rich and delicious! Thank you so much for sharing the recipe. 

  • Reply
    Anna
    June 10, 2012 at 3:54 pm

    oh.mygosh. these are the BEST pancakes I’ve ever eaten!! thank you so much! :)) I added blueberries to half the batch and then mini chocolate chips after I chilled the mixture in the refrigerator for 10 minutes (couldn’t wait 15~20 minutes haha :P) I got 8 pancakes total (they’re really filling!) Thank you again 😀
    gonna use this recipe from now on 🙂

  • Reply
    Karlynn
    January 7, 2012 at 11:47 pm

    Glad you liked them Brian!! Thanks for the lovely comment.

  • Reply
    Brian
    January 7, 2012 at 9:46 pm

    Best pancakes I’ve ever had! I come from a family that rarely tries something new – so sad. I made these pancakes for them during the Tour de France last year and they loved them. The same breakfast delight was requested for Christmas morning this year. These have become a staple for our family. Thanks so much for posting and allowing others to enjoy your creation!

  • Reply
    allgreek
    October 22, 2011 at 11:21 am

    The best pancakes ever….and I’ve made a few.

    • Reply
      Karlynn
      October 22, 2011 at 3:49 pm

      Thank you so much for the kind feedback! It made my morning. I am so glad you liked them, I have such a love for Greek yogurt in baking.

  • Reply
    Mindy Tindall
    August 28, 2011 at 6:57 pm

     I made these this morning, with a few alterations. Milk instead of cream and water, and no Greek yogurt (though I’ll have to try them with), plus lemon zest. Major yum! Thanks, Karlynn!! <3

  • Reply
    Sarah
    August 21, 2011 at 12:45 pm

    The hubby requested blueberry pancakes for breakfast today and I’ve had your recipe saved on Foodgawker, so I tried it….we LOVED these pancakes!  And, I think the greek yogurt and blueberries override the cream, so they are healthy 😉

  • Reply
    Jenn
    July 17, 2011 at 4:45 am

    These look so yummy! I love blueberry pancakes. 

  • Reply
    Heather N
    July 16, 2011 at 6:39 pm

    I love adding Greek yogurt to both pancakes and muffins, it makes them soooo decadent and light.  These look incredible!

  • Reply
    Lael
    July 16, 2011 at 2:23 pm

    droooooool! Boy do I ever wish I had a reach in computer screen:)

  • Reply
    Heidi @ Food Doodles
    July 15, 2011 at 9:35 pm

    Those are incredibly fluffy!  I know what you mean about milk, we’re having a hard time finishing the milk we do buy so I’m considering just doing without.  Love the yogurt in these.  Have you ever tried almond milk in pancakes like these?  I don’t usually like rice milk either but I don’t know if all non-dairy milks would react the same as you were talking about.  Anyways, lovely looking pancakes!

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