Description
Soft and fluffy Greek yogurt pancake bites filled with juicy blueberries and bright fresh lemon. These easy mini pancakes cook right on the stovetop and make a fun breakfast, brunch or snack.
Ingredients
Scale
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 large egg
- ½ cup (120 g) Greek yogurt
- ¾ cup (180 ml) milk
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons neutral oil or melted butter
- 1 cup fresh blueberries
- Butter or oil, for cooking
Optional for serving:
- Powdered sugar
- Maple syrup
- Additional Greek yogurt
- Fresh blueberries
- Fresh lemon zest
Instructions
nstructions
- In a medium bowl, whisk together the flour, baking powder, sugar and salt.
- In a separate bowl, whisk the egg, Greek yogurt, milk, lemon juice, lemon zest, vanilla and oil or melted butter until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently just until combined. Do not overmix; a few small lumps are fine.
- Heat a lightly buttered nonstick skillet over medium-low heat.
- Spoon small circles of batter into the skillet. Press 3–5 blueberries gently into each pancake.
- Cook until bubbles begin appearing on the surface, the edges look set and the underside is golden.
- Carefully flip and continue cooking until the second side is golden and the center is cooked through.
- Repeat with the remaining batter, adjusting the skillet temperature as necessary.
- Serve warm with additional blueberries, fresh lemon zest, powdered sugar, maple syrup or Greek yogurt.
Notes
Notes
Keep the skillet over medium-low heat. Because these pancake bites are thicker than standard pancakes, excessive heat can brown the outside before the center is cooked.
Do not overmix the batter. Stir only until the flour has been incorporated.
For evenly distributed blueberries, add several berries directly to each pancake after spooning the batter into the skillet rather than mixing all of them into the bowl.
Cook one test pancake before beginning the first full batch so you can adjust the skillet temperature if necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, brunch
- Method: Stovetop
- Cuisine: American