WEEKDAYS 1e|12c|p

Greek Yogurt Pancakes with Blueberries and Honey

Michael Symon
|
Servings: 4
|
easy
|
15 to 30 min

These pancakes are a great & healthy way to start your day!


  • Ingredients
  • step-by-step directions
Ingredients
Greek Yogurt Pancakes with Blueberries and Honey
  • 2/3 cup Greek yogurt
  • 1 large egg
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1/4 cup milk
  • 1 lemon (zested)
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons unsalted butter
  • 1 cup blueberries (to garnish)
  • 1/2 cup sliced almonds, lightly toasted, to garnish
  • 1/4 cup honey (to serve)
Directions
  • In a large mixing bowl, add the yogurt, egg, sugar, vanilla, milk and lemon zest. Whisk to combine.
  • In a separate bowl whisk together the flour, salt and baking soda then add the dry mix to the yogurt mix. Whisk to combine then let the batter rest for 10 minutes.
  • Place a griddle pan over medium heat. When the pan is hot add half of the butter. Spoon or ladle some pancakes out then sprinkle each one with blueberries and almonds. Cook until the batter begins to bubble then flip and continue to cook until golden brown. Repeat with the remaining batter.
  • To serve, drizzle the pancakes with honey and garnish with any remaining blueberries and almonds.
  • Tips: Use your favorite seasonal fruit and nuts!

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