Best Blueberry Yogurt Pancakes Recipes

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LEMON YOGURT PANCAKES WITH BLUEBERRY TOPPING



Lemon Yogurt Pancakes with Blueberry Topping image

Provided by Katie Lee Biegel

Time 55m

Yield 2 servings

Number Of Ingredients 14

1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup milk, plus more if necessary
1/2 cup plain Greek yogurt (see Cook's Note)
2 large eggs
2 teaspoons lemon zest
1 teaspoon vanilla extract
Unsalted butter or nonstick cooking spray, for cooking
Blueberry Topping, recipe follows
1 1/2 cup frozen blueberries
1/4 cup sugar
2 tablespoons lemon juice

Steps:

  • Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, yogurt, eggs, lemon zest and vanilla in a separate bowl. Stir the wet ingredients into the dry until just combined. If the mixture is too dry, add 1 to 2 tablespoons of milk to thin it out. Allow the batter to rest at least 15 minutes.
  • Preheat a griddle or nonstick skillet over medium-low heat and preheat the oven to 200 degrees F.
  • Coat with the griddle or skillet with butter or nonstick spray. Ladle the pancake batter on the griddle. Cook until bubbles begin to form and the bottom of the pancake is golden brown, 2 to 3 minutes. Flip and cook an additional 2 minutes. Repeat with the remaining batter. Keep the pancakes warm in the oven until ready to serve. Top with Blueberry Topping and serve warm.
  • Combine the blueberries, sugar, lemon juice and 1/4 cup water in a small saucepan and cook over medium heat. Use a fork to gently mash some of the blueberries and release their juices. Cook until the sugar completely dissolves, 5 to 7 minutes.

GREEK YOGURT BLUEBERRY-LEMON PANCAKES



Greek Yogurt Blueberry-Lemon Pancakes image

Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar.

Provided by lutzflcat

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 11

1 ½ cups all-purpose flour
2 tablespoons baking powder
1 tablespoon white sugar
¼ teaspoon salt
1 cup vanilla-flavored almond milk
½ cup low-fat vanilla Greek yogurt (such as Cabot®)
1 large egg, lightly beaten
1 lemon, zested and juiced
1 teaspoon almond extract
1 tablespoon unsalted butter, melted
1 cup blueberries

Steps:

  • Whisk flour, baking powder, sugar, and salt together in a large bowl.
  • Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.
  • Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
  • Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 52.4 g, Cholesterol 55.6 mg, Fat 6 g, Fiber 3.7 g, Protein 9.7 g, SaturatedFat 2.7 g, Sodium 946 mg, Sugar 10 g

BLUEBERRY YOGURT PANCAKES



Blueberry Yogurt Pancakes image

Who can resist the fresh taste of pancakes first thing in the morning! These, because of the use of natural yogurt are not too bad for you either. Use other kinds of yogurt as well...this is just a guideline!

Provided by TishT

Categories     Breakfast

Time 27m

Yield 18 4inch pancakes

Number Of Ingredients 8

2 eggs
2 cups all-purpose flour
3 (6 ounce) containers 100% natural blueberry yogurt
1/4 cup vegetable oil
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Beat eggs in medium bowl with hand beater until fluffy.
  • Beat in remaining ingredients just until blended.
  • Grease heated griddle if necessary.
  • (To test griddle, sprinkle with few drops water. If water bubbles skitter around, heat is just right) For each pancake, pour about 3 Tbs batter from tip of large spoon or from pitcher onto hot griddle.
  • Cook pancakes until puffed and dry around edges.
  • Turn and cook other sides until golden brown.

Nutrition Facts : Calories 119.9, Fat 4, SaturatedFat 0.8, Cholesterol 21.8, Sodium 199.5, Carbohydrate 17.6, Fiber 0.4, Sugar 6.9, Protein 3.4

LEMON BLUEBERRY YOGURT PANCAKES



Lemon Blueberry Yogurt Pancakes image

Yogurt makes these pancakes extra moist and hearty. And with blueberries and lemon, they taste pretty amazing, too.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 15

1 cup milk
1 tablespoon lemon juice
1/2 cup 4 ounces whole milk blueberry yogurt (can substitute vanilla yogurt)
2 teaspoons lemon zest
1 teaspoon vanilla
1 egg
2 tablespoons unsalted butter (melted)
1/2 cup whole wheat flour (or substitute all-purpose flour)
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon salt
Or substitute 1 1/4 cup [url href="https://www.kitchentreaty.com/homemade-whole-wheat-pancake-mix/"]homemade whole wheat pancake mix[/url] for the flours
1/2 cup fresh or frozen blueberries

Steps:

  • In a medium bowl, stir together the milk and lemon juice. Allow to sit for about 10 minutes (this helps give the milk more buttermilk-like qualities and adds a bit of thickness and tang to the batter).
  • Whisk in the yogurt, lemon zest, vanilla, egg, and melted butter.
  • In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Pour the wet ingredients over the dry and stir just until incorporated. Add the blueberries and stir gently until distributed.
  • Heat a non-stick griddle or large frying pan over medium heat. Using a ⅓ cup measure, pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through. Note: if you're using frozen blueberries, you will likely have to cook your pancakes for a bit longer as the frozen blueberries take longer to warm.
  • Top with butter, maple syrup, and additional blueberries if desired.

BLUEBERRY LEMON YOGURT PANCAKES



BLUEBERRY LEMON YOGURT PANCAKES image

Number Of Ingredients 11

scant 1 1/4 cup plain yogurt*
2 tablespoons butter, melted
1/2 teaspoon lemon zest
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 teaspoon real maple syrup (or honey)
2 eggs
1 cup oat flour**
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup blueberries

Steps:

  • 1. In a small-ish bowl, stir together the yogurt, butter, lemon zest, lemon juice and maple syrup. Beat in the eggs. 2. In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon. 3. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you'll run the risk of getting tough pancakes! Fold in the blueberries. 4. Let the batter sit for 10 minutes. The book notes that you may want to thin out the batter a bit with a touch of milk or water, I did not. 5. Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with butter or cooking spray. 6. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake. 7. When the pan is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point. 8. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

FLUFFY ALMOND PANCAKES WITH BLUEBERRY RIPPLE YOGURT



Fluffy almond pancakes with blueberry ripple yogurt image

Whip up these American-style pancakes for breakfast or brunch. The topping is gorgeously creamy with a tangy blueberry compote running through it.

Provided by Good Food team

Categories     Brunch

Time 30m

Number Of Ingredients 7

300g self raising flour
1 tsp baking powder
1 tbsp vanilla extract
400-450ml Alpro almond drink , unsweetened
1 tbsp vegetable oil , for cooking
250g blueberries
400g Alpro Simply plain yogurt alternative

Steps:

  • Put the blueberries in a small pan with 1 tbsp water and simmer over a low heat for 5-8 mins until the berries burst. Increase the heat a little and cook for another 3-4 mins until it's a jam-like consistency, then transfer to a bowl and leave to cool.
  • Stir the flour and baking powder together in a large bowl with a big pinch of salt, then whisk in the vanilla and almond milk until it forms a smooth, thick batter.
  • Heat a little of the oil in a non-stick pan and spoon ½ a ladleful of the pancake mix into the pan. Fry for 4 mins until the edges are set, then flip and fry for another 2-3 mins until both sides are golden. Repeat with a little more oil and batter, until all the pancakes are cooked and you have 12 small-medium sized pancakes. Keep warm in a low oven while you cook the remaining batter, if you like.
  • Briefly fold half of the blueberry compote through the yogurt to give it a ripple effect. Layer the pancakes with the remaining compote, then add a generous dollop of yogurt to serve.

Nutrition Facts : Calories 277 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.94 milligram of sodium

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