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Calling all pancake enthusiasts! Add a twist to your breakfast favorite with this recipe for fluffy and delicious Blueberry Greek Yogurt Pancakes.
Experts say that breakfast is the most important meal of the day, so I try to always give my morning meal the attention it deserves. The added protein these pancakes get from Dannon® Light & Fit Greek Nonfat Yogurt is a great addition to start your day. In fact, each 5.3oz cup of Dannon® Light & Fit Greek Nonfat Yogurt has a whopping 12g of protein and only 80 calories! That’s 35% fewer calories than average Greek yogurt**.
I pick up the 4-packs of Dannon® Light & Fit Greek Nonfat Yogurt when I shop at Publix. It is a terrific snack throughout the day and after you try adding it to your pancakes, you’ll never want to make pancakes without Dannon® Light & Fit Greed Nonfat Yogurt again.
My Publix carries Dannon® Light & Fit Greek Nonfat Yogurt in a variety of mouthwatering flavors, but I’m partial to the blueberry. This is such an easy and versatile breakfast recipe, so no matter which flavor variety you choose, the rich and creamy taste is sure to delight your tastebuds.
Savings Alert! For a limited time at Publix, you can Save $1.00 on any ONE (1) Dannon® Light & Fit Greek Nonfat Yogurt 4-packs. Coupon offer available until 10/14, offer expires 10/30. Get this coupon here!
These blueberry pancakes get a lot of delicious blueberry flavor from the Greek blueberry yogurt, but I like to amp up the blueberry flavor even more by adding fresh blueberries to the mix.
I’m really big on texture and tend to really enjoy foods that have a bit of crunch. Sprinkling some Kellogg’s ® Special K ® Vanilla Almond Cereal on top of the pancakes really satisfies that crunch craving, and makes this blueberry Greek yogurt pancake recipe all the more delicious.
This recipe is usually enough to feed my small family for breakfast, or on a morning when I am REALLY hungry it is enough for just me. You can easily double or triple the recipe for such mornings or a larger family.
Remember that game Where’s Waldo? In our house it’s Where’s Winston. My dog loves photo bombing whenever I’m taking pictures for this blog. You never know where he’s going to pop up!
Blueberry Greek Yogurt Pancakes
serving size: 5 pancakes
Ingredients:
5.3oz cup Dannon® Light & Fit Greek Blueberry Nonfat Yogurt
1 large egg
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 cup fresh blueberries
maple syrup for topping
Kellogg’s ® Special K ® Vanilla Almond Cereal to sprinkle on top
Directions:
In a medium bowl, mix yogurt and egg until blended and smooth. Add flour and baking soda and stir just until the dry ingredients are well combined with the wet. The batter will be thick. Gently stir in blueberries. The batter will be thick.
Preheat a large pan or griddle to medium heat. Spray with nonstick spray. Use an ice cream scoop or a 1/4 cup measuring cup to scoop the batter into the pan. Gently use the back of the measuring cup to spread each of the batter scoops into an even circle. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until golden brown. Repeat with the remaining batter.
If desired, serve with additional maple syrup, additional blueberries and a sprinkle of Kellogg’s ® Special K ® Vanilla Almond Cereal.
Did you enjoy this Blueberry Greek Yogurt Pancake recipe? Get more recipe inspiration HERE.
Blueberry Greek Yogurt Pancakes
Ingredients
- 5.3 oz cup Dannon® Light & Fit Greek Blueberry Nonfat Yogurt
- 1 large egg
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup fresh blueberries
- maple syrup for topping
- Kellogg’s ® Special K ® Vanilla Almond Cereal to sprinkle on top
Instructions
- In a medium bowl, mix yogurt and egg until blended and smooth. Add flour and baking soda and stir just until the dry ingredients are well combined with the wet. The batter will be thick. Gently stir in blueberries. The batter will be thick.
- Preheat a large pan or griddle to medium heat. Spray with nonstick spray. Use an ice cream scoop or a 1/4 cup measuring cup to scoop the batter into the pan. Gently use the back of the measuring cup to spread each of the batter scoops into an even circle. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until golden brown. Repeat with the remaining batter. If desired, serve with additional maple syrup, additional blueberries and a sprinkle of Kellogg’s ® Special K ® Vanilla Almond Cereal.
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How many pancakes will the recipe make? I read where a serving is 5 pancakes. Thanks.
Hi Emily, this recipe yields 5 pancakes. Just double and triple as needed. I hope you enjoy!