Description
Fluffy blueberry yogurt pancakes served with warm blueberry compote, perfect for a weekend brunch.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk (or milk + 1 tbsp lemon juice)
- 1/2 cup plain Greek yogurt (or thick plain yogurt)
- 2 large eggs
- 3 tbsp melted butter (plus more for the pan)
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Make the compote: In a small saucepan over medium heat, combine blueberries, maple syrup, and lemon juice. Cook 5–7 minutes until berries burst and sauce looks glossy. For thicker sauce, stir in cornstarch slurry and cook 30–60 seconds more. Keep warm.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a second bowl, whisk buttermilk, yogurt, eggs, melted butter, and vanilla until smooth.
- Combine: Pour wet into dry and stir gently just until combined (a few lumps are fine). Fold in blueberries. Rest batter 5 minutes.
- Cook pancakes: Heat a nonstick skillet or griddle over medium heat and lightly butter it. Scoop 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set, then flip and cook 1–2 minutes until golden.
- Serve: Stack pancakes, add a big spoonful of yogurt, top with warm blueberry compote, and finish with a drizzle of maple syrup (or honey).
Notes
- Use fresh or frozen blueberries.
- Adjust sweetness by adding more or less maple syrup.
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 18g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 120mg