It is the beginning of blueberry season here in Michigan. Which means in our CSA (Community Supported Agriculture) share we are getting 2-3 pints of blueberries each week. My children love to eat them right from the container but I save one out just to make blue berry pancakes with. As I was looking through my refrigerator I realized we had a container of vanilla Greek yogurt. I was excited to make some light and fluffy pancakes for dinner.
I made these pancakes a bit larger than normal, using a 1/3 cup scoop rather than a 1/4 scoop, and did not mix the blueberries into the pancake batter as I don’t like blueberries (or anything) in my pancakes and they tend to turn the batter a gray/purple color if the berries get mashed in the stirring. Instead I lightly sprinkled the blue berries over the pancakes once they were on the griddle and lightly pushed them into the pancake so when I flipped them they wouldn’t stick up too much.
This recipe made 15 pancakes when I made it and they are so filling we each only ate 2 for dinner. This left us with some delicious leftovers for breakfast the next day or two. They heated up wonderfully in the oven or microwave and my son even ate his cold.
Serve the pancakes with your choice of toppings – butter, syrup, fruit or powdered sugar. Serve with a fruit salad on the side to complete the meal if you like.
Fluffy Greek Yogurt Blueberry Pancakes