American
Greek Yogurt Pancakes with Blueberry Compote
Tender yogurt pancakes get topped with a quick blueberry compote for a brunch recipe that feels special but stays simple.
Greek yogurt gives these pancakes a gentle tang and a tender crumb without making the batter heavy.
The batter is thick, so it spreads slowly on the griddle and makes pancakes with good height.
The blueberry compote cooks in the time it takes to make the pancakes.
A little maple syrup and lemon juice turn the berries glossy, while some berries stay whole for texture.
Keep the heat moderate and wait for bubbles around the edges before flipping.
If the pancakes brown too quickly, lower the heat so the centers have time to cook through.
For something else to cook in the same spirit, try Overnight Oats with Berry Chia Jam or Sheet Pan Breakfast Hash with Eggs.
Directions
- Whisk flour, baking powder, baking soda, and salt in a large bowl.
- Whisk yogurt, milk, eggs, and melted butter in a second bowl.
- Fold the wet ingredients into the dry ingredients until no dry streaks remain; a few lumps are fine.
- Simmer blueberries, maple syrup, lemon juice, and 1 tablespoon water in a small saucepan for 6 to 8 minutes, until syrupy.
- Cook pancakes on a lightly buttered griddle over medium heat, using about 1/4 cup batter per pancake.
- Flip when bubbles form and the edges look set, then cook the second side until golden.
- Serve warm with blueberry compote and extra yogurt if desired.
Nutrition
Nutrition Information
Estimated per serving: 470 calories, 18 g protein, 73 g carbohydrates, 13 g fat. Extra toppings are not included.
Variations
Recipe Variations
- Add lemon zest to the batter.
- Use strawberries or mixed berries for the compote.
- Fold a handful of blueberries into the pancakes.
Notes
- Do not overmix the batter or the pancakes can become tough.
- Frozen blueberries work for the compote; add 1 to 2 extra minutes.
- Hold finished pancakes on a rack in a 200 F oven while cooking the rest.
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