Breakfast never looked or tasted so good as my Blueberry Yogurt Pancakes. Fresh blueberries, and creamy vanilla yogurt make this a breakfast everyone will request over and over again.
There is an amazing giveaway, sponsored by Eggland’s Best, GROSCHE International, Hamilton Beach, Nordic Ware, Rhodes Bread, Silpat, Stonyfield and Wewalka. You can read more about these awesome sponsors HERE.
Today is the final day of Easter Brunch Week! I hope you have enjoyed all of my tasty concoctions, and getting to know more about the sponsors. I know that I had a blast working with the different products and companies.
I am closing the event with one of my favorite sweet breakfasts- blueberry pancakes. These are not any ordinary blueberry pancakes, these are Blueberry Yogurt Pancakes. I make these pancakes with Stonyfield’s low-fat vanilla yogurt, and it makes for a perfectly sweet and fluffy pancake that is generous studded with fresh blueberries. I love to top mine with even more fresh blueberries, and a little local maple syrup.
I used Stonyfield Organic Yogurt low-fat vanilla yogurt for this recipe. Stonyfield Organic Quarts provide a variety of functions from being a cost-effective solution for heavy yogurt consumers to being a healthy ingredient alternative. A Stonyfield Organic Quart is a great staple to have in any fridge. The yogurt can be used for everything from smoothies, to dips, as a substitute for sour cream on taco night and is a great substitute for butter and oil in when baking. Like all other Stonyfield products, quarts are made with wholesome organic ingredients sourced with care from family farms
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One question that comes up about pancakes is how do you get the first one perfect? The answer to that is simple. You typically don’t, and it is for an important reason. The first pancake is the best way to perfect your temperature, and make sure that it is not too hot (burned) and not hot enough (cooked, but not brown). That first pancake allows you to get your griddle right where you need it to be. The moral of the story is, don’t worry about getting the first one perfect because you need to it to check your heat because what works for one recipe might not work for another.
My other tip is don’t flip too soon. make sure there are a good amount of bubbles in the pancake and a little steam. That will allow for the delicious rich brown tops on your pancakes.
Here are a few helpful tools to get you started!
Here are a few more delicious recipes from Easter Brunch Week!
Vanilla Bean Waffles with Strawberry Sauce from Hezzi-D’s Books and Cooks
Cheddar Chive Eggs over Cheesy Hasbrown Bacon Waffles from Family Around the Table
Vegan Chocolate Coconut Waffles from The Baking Fairy
Blueberry Yogurt Pancakes
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 large eggs, beaten
- 2 cups Stonyfield Low-Fat Vanilla Yogurt
- 1 1/3 cups fresh blueberries
- maple syrup, for topping
Mix together the dry ingredients in a medium bowl. Whisk together the eggs and yogurt in another.
Gently, pour the dry ingredients into the wet ingredients. Stir till just mixed. Fold in the fresh blueberries.
Heat the griddle to medium heat. Scoop batter on the griddle 1/3 cup at a time. You many need to slightly move the blueberries to make sure they are in an even layer.
Once the pancake starts to bubble and steam, flip. Allow the pancake to cook until it lightly steams on the opposite side. Remove from griddle and serve with maple syrup.
Pancakes can be frozen by freezing them on a baking sheet in a single layer. Once frozen, remove from baking sheet and store in a sealable freezer bag. Thaw as needed.