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Credit: Greg DuPree

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
8
Yield:
8 to 10 (5-in.) pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix yogurt, milk, egg, butter, syrup, and vanilla in a blender until smooth. Add flour, baking soda, and salt. Process to combine. If making batter ahead, refrigerate up to 2 days.

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  • Coat a skillet with cooking spray; heat over medium. Add batter, using about ¼ cup per pancake. Scatter 1 Tbs. blueberries over each. When browned, flip and cook through, about 2 minutes per side. (Pancakes can be frozen up to 1 month; toast before serving.) Top with butter and syrup, and more berries.

Tips

Make all the pancakes on the weekend and cool. Freeze in a single layer on a baking sheet for 2 hours. Layer pancakes in an airtight container with parchment paper in between each row; freeze up to 1 month. To reheat, pop in the toaster.

Nutrition Facts

148 calories; fat 5g; cholesterol 34mg; saturated fat 3g; carbohydrates 23g; mono fat 1g; insoluble fiber 3g; sugars 5g; protein 6g; vitamin a 182.5IU; vitamin c 1.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; folate 13.3mcg; vitamin b12 0.3mcg; sodium 308mg; potassium 108mg; calcium 77mg; iron 1.2mg.
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