Get ready to revolutionize your morning routine with these incredibly delicious and surprisingly healthy Greek Yogurt Pancakes! Imagine fluffy, protein-packed pancakes bursting with fresh blueberries and topped with a vibrant blueberry pineapple syrup that will make your taste buds dance with joy. This isn't just another boring breakfast – it's a nutritious culinary adventure that proves healthy eating can be absolutely mouthwatering and exciting!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup Greek yogurt
- 1 cup flour
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup honey
- 1/2 cup blueberries
- 1/2 cup pineapple, diced
Instructions
- In a large mixing bowl, combine Greek yogurt, eggs, and honey. Whisk together until smooth and well incorporated.
- In a separate bowl, sift together flour, baking powder, and baking soda. This ensures no lumps and even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make pancakes tough.
- Let the batter rest for 5 minutes to allow flour to hydrate and ensure lighter pancakes.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Using a 1/4 cup measure, pour batter onto the hot skillet. Sprinkle a few blueberries directly onto each pancake.
- Cook for 2-3 minutes until small bubbles form on the surface and edges look dry.
- Flip pancakes and cook an additional 1-2 minutes until golden brown on both sides.
- For the blueberry pineapple syrup, combine diced pineapple and blueberries in a small saucepan. Simmer over low heat for 5-7 minutes until fruits break down and release juices.
- Serve pancakes warm, topped with fresh blueberry pineapple syrup. Optionally garnish with additional fresh fruits.
Tips
- Let the batter rest for exactly 5 minutes - this is the secret to achieving incredibly light and fluffy pancakes.
- Use medium heat to prevent burning and ensure even cooking.
- Don't overmix the batter - a few small lumps are perfectly okay and will help keep your pancakes tender.
- Sprinkle blueberries directly onto the pancake after pouring the batter for even distribution.
- For extra richness, use a small amount of butter when greasing the skillet.
- If the batter seems too thick, add a splash of milk to thin it out.
- Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the entire batch.
- The blueberry pineapple syrup can be made ahead of time and gently reheated before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 15g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 95mg
