Ingredient Checklist


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.

  • 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.


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; total fat 5g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 34mg; sodium 308mg; potassium 108mg; carbohydrates 23g; fiber 3g; sugar 5g; protein 6g; trans fatty acidg; vitamin a 183IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 13mcg; vitamin b12mcg; calcium 77mg; iron 1mg.