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BreakfastMid-day mealVegetarianBalancedMediterraneanGrains & porridges€

American Blueberry Pancakes

Name: American Blueberry Pancakes
Prep time: 13 min
Cook time: 15 min
Total time: 28 min
Yield: 2
Ingredients: 200 g Flour, bread, white, enriched, unbleached; 2 tbsp Sugars, granulated; 2 tsp Leavening agents, baking powder, double-acting, straight phosphate; 0.5 tsp BAKING POWDER; 0.5 tsp Salt, table, iodized; 2 piece Eggs, Grade A, Large, egg whole; 240 ml Milk, whole, 3.25% milkfat, with added vitamin D; 120 g Yogurt, Greek, plain, whole milk; 1 tsp Vanilla extract; 150 g Blueberries, raw; Butter, stick, unsalted

A recipe for tall, soft and fluffy American pancakes that melt in your mouth. Full of juicy blueberries and made with Greek yogurt for extra protein.

Prep time13 min

Cook time15 min

Total time28 min

Servings2

Recipe

Flour, bread, white, enriched, unbleached200 gSugars, granulated2 tbspLeavening agents, baking powder, double-acting, straight phosphate2 tspBAKING POWDER0.5 tspSalt, table, iodized0.5 tspEggs, Grade A, Large, egg whole2 pieceMilk, whole, 3.25% milkfat, with added vitamin D240 mlYogurt, Greek, plain, whole milk120 gVanilla extract1 tspBlueberries, raw150 gButter, stick, unsalted

Two bowls (one for dryone for wet ingredients)Whisk for beatingNon-stick panSpatula for flipping.

Per servingTotal

Calories:674.5 kcal1348.9 kcal

Protein:28 g56 g

Carbohydrates:108.4 g216.8 g

Fiber:4.2 g8.4 g

Water:270.7 ml541.3 ml

Fat:13.6 g27.1 g

Micronutrients

Sugar:31.7 g63.4 g

Saturated fat:5.5 g11 g

Cholesterol:205.8 mg411.6 mg

Sodium:1098.7 mg2197.3 mg

Potassium:474.1 mg948.2 mg

Calcium:695.4 mg1390.8 mg

Iron:6.1 mg12.2 mg

Magnesium:56.4 mg112.7 mg

Zinc:2.4 mg4.8 mg

Phosphorus:882.9 mg1765.7 mg

Vitamin C:7.3 mg14.6 mg

Vitamin A:138.7 µg277.3 µg

Vitamin D:2.6 µg5.1 µg

Vitamin B12:1.5 µg2.9 µg

Instructions

1In a larger bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda and salt. Mix well so the baking powder is evenly distributed.
2In another bowl, whisk together the wet ingredients: eggs, Greek yogurt, milk and vanilla extract. Mix until the mixture is uniform. (The acid in the yogurt will react with the baking soda and create bubbles).
3Pour the wet ingredients into the dry ones. Quickly stir with a whisk or spoon – just enough that you no longer see dry flour. Don't overmix! The batter should remain lumpy. If you mix too much, the pancakes will be chewy and dense instead of fluffy. Let the batter rest for 5 minutes.
4Heat a pan over medium-low heat. Grease it with a little butter. Pour the pancake batter into the pan with a ladle (approximately 3–4 dollops at a time, depending on the size of the pan).
5As soon as you pour the batter, sprinkle a handful of blueberries on top of each pancake and gently press them into the batter with your finger. (If you mixed them in the bowl, the batter would turn purple, and the juice would burn faster in the pan).
6Bake for approximately 2–3 minutes, until bubbles appear on the surface and the edges become dry. Carefully flip and bake for another 1–2 minutes on the other side, until golden brown. Serve warm with maple syrup.

Nutritional benefits

This meal contributes to the intake of antioxidants and probiotics from Greek yogurt, which supports gut health and a strong immune system.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.