Blueberry Vanilla Buttermilk Greek Yogurt Pancakes
Description
Make breakfast special with these wonderful pancakes. They're light and fluffy and just about melt in your mouth and are made with Greek yogurt, vanilla and blueberries.
Ingredients
2 c. all-purpose flour
2 T. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 2/3 c. low-fat buttermilk, plus more if needed
2 eggs, lightly beaten
2 T. melted butter
2 t. vanilla
6 oz. non-fat vanilla Greek yogurt
1 c. fresh or frozen blueberries
Directions
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In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
In a medium bowl, combine buttermilk, eggs, butter, vanilla, and yogurt until smooth.
Add wet ingredients to dry ingredients; mix until just combined.
Lightly coat a large non-stick skillet/griddle with butter or non-stick cooking spray; heat over medium heat. Use a 1/4 c. measuring cup to drop batter onto skillet; sprinkle tops with a few blueberries; cook until bubbles appear on tops, about 2 minutes. Flip; cook until golden brown on undersides, about 2 minutes. Wipe skillet clean; repeat with more melted butter and remaining batter until all batter has been used.
To keep pancakes warm: preheat oven to 200 degrees. Place pancakes on an oven-safe plate or baking sheet until ready to serve.
Makes 14-16 pancakes