The Pioneer Woman Tasty Kitchen
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Fluffy Greek Yogurt Blueberry Pancakes with Strawberry Maple Syrup

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Thick, fluffy pancakes packed with blueberries and drizzled with a simple strawberry maple syrup.

Ingredients

  • FOR THE PANCAKES:
  • 1 cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • 1 cup Nonfat Plain Greek Yogurt (Chobani Or Oikos Is Good)
  • 2  Large Eggs
  • 1 Tablespoon Honey
  • 1 teaspoon Pure Vanilla Extract
  • 3 Tablespoons Almond Milk, Plus More If Necessary (skim, Coconut, Or Whole Milk Will Also Work)
  • 1 cup Blueberries
  • Butter Or Cooking Spray, For Your Skillet
  • FOR THE SYRUP:
  • 1 cup Pure Maple Syrup
  • 1 cup Strawberries, Cored And Diced
  • ¼ teaspoons Pure Vanilla Extract

Preparation

For the pancakes:
In a large bowl whisk together flour, baking powder, and baking soda; set aside.

In a separate medium bowl, beat Greek yogurt, eggs, honey, vanilla, and almond milk until smooth and well combined.

Add wet ingredients into the flour mixture and mix together. The batter will be very thick; consistency will vary based on which yogurt you used. Note: If you find that it is way too thick (almost paste like), you can add in a teaspoon or two of milk until it is smooth, but still thick. Next, gently fold in berries with a wooden spoon.

Lightly coat a large nonstick skillet or griddle with butter or cooking spray and place over medium heat. Drop batter by 1/4 cup onto skillet. You may need to use a spoon to spread out the batter just a tiny bit, as pancake batter will be thick and you’ll want them to cook thoroughly. Cook as many as will fit into your skillet, but don’t crowd the pan.

It’s very important to cook until bubbles appear on top and the edges are well cooked. This is thick batter so you want to ensure even cooking. At that point flip cakes and cook until golden brown on underside, 2 minutes. Remove the cooked pancakes to a plate. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter.

For the syrup:
Place maple syrup, strawberries, and vanilla in a saucepan over medium heat. Wait until mixture begins to simmer and boil, then stir every few minutes. Once mixture begins to break down and strawberries cook down, about 5 minutes, remove from heat and serve immediately.

Notes:
You can lighten pancakes even more by doing the following:
– Substitute 2 egg whites for 1 egg.
– Replace honey with a packet or two of truvia to cut sugar.
– Use whole wheat pastry flour or whole wheat white flour for whole grains and extra fiber.

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2 Reviews

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Lisa W on 11.30.2014

These pancakes are delicious! My teenage son actually found and made this recipe for a school project he had for his consumer ed class. Since then, we’ve made them numerous times and each time they are amazing! On a few occasions, we have even used frozen berries instead of fresh in both the pancakes and the syrup. Just as good as fresh! 5 Mitts!

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Amanda D on 11.17.2013

These will definitely be my new “go to” pancakes! :)

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