These almond blueberry pancakes are extra fluffy thanks to greek yogurt, and make for a healthier pancake choice.
I made pancakes. Blueberry pancakes!
Pancakes make me think of Saturday morning cartoons {the old banned kind, when the Wile E Coyote/road runner shenanigans were kind of violent}. Also of the ski cabin where we spent weekends growing up…but before you got your pancake, you’d have to make a trek outside…in the cold…to the outhouse. And did anyone else’s dad make their pancakes look like Mickey Mouse or in the shape of their ‘letter’? Pancakes in the shape of a D always tasted better!
Well, I haven’t made pancakes in years…mostly because I am an absolute zombie in the mornings…even after coffee…it takes me at least an hour to properly wake up and re-gain my human status.
But something came over me the other day. I had pancake fever. And the answer was pancakes…with blueberries…almonds…lemon zest…and greek yogurt!
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Should I just go ahead and re-name my blog Sweet Peas & Greek Yogurt? Because it seems like I put it in everything. I love me some greek yogurt…what can I say?
I mean, I almost put greek yogurt on top of these blueberry pancakes, but I remembered that there was greek yogurt in the pancakes. And maybe there’s such a thing as too much greek yogurt, although to me that’s in the same category as too much chocolate {which is just not a thing, people!}
Putting greek yogurt in these blueberry pancakes was an excellent decision. It makes them so extra thick {thicker than a large blueberry, check out the pictures!}, but when you bite into them they are so light and fluffy.
They also end up nice and moist, so there was no need for oil or butter in these guys.
I love this time of year because there is so much good, fresh fruit at the grocery store. And LOTS of blueberries!
We have gone through 5 pounds of blueberries in just over a week…and there are only 2.5 of us at this house. I’ve been putting blueberries in everything…so naturally they were going in these pancakes.
I also added a quadruple dose {you read that right!} of almonds: ground almonds, almond extract, slivered almonds, and almond milk. Is that enough almonds for you?
When you bite into these pancakes, you get a juicy pop of sweet blueberries, then a slight crunch from the slivered almonds. And lotsa almond flavor. I also added a teaspoon of lemon zest…just to balance out the blueberry-greek yogurt-almond thing.
These are my new favorite pancakes! Healthy, delicious, and easy enough that I could make them in my sub-human/zombie state first thing in the morning!
More tasty breakfasts for us!
- these Deep Dish Pancakes with Blueberries & Almonds are pancakes without the flipping!
- these Coconut Chocolate Rice Krispie Pancakes have an extra dose of snap crackle and pop
- and these Crispy Overnight Yeast Waffles are super ridiculously easy to prep
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp ground almonds
- 2 tbsp granulated sugar
- 1 tsp lemon zest
- 3/4 cup Greek yogurt
- 6 tbsp almond milk or any milk {see note}
- 1 egg
- 1/2 tsp almond extract
- 1/4 cup slivered almonds
- 1 cup fresh blueberries
- In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
- In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
- Combine wet and dry ingredients. Fold in slivered almonds and blueberries.
- Heat a frying pan over medium heat; spray with oil. Cook ¼ cup pancake portions for 2 minutes on the first side (or until edges have set and bottom is golden). Flip and cook for 1 minute on the other side (or until golden and cooked through)
Batter will be quite thick...you will need to flatten pancakes slightly with the back of a spoon.
If batter is too thick, add more milk one tbsp at a time.
Carol
I made these for Easter brunch and they were spectacular, now they’ve been requested for Thanksgiving brunch. Love these pancakes! Almonds and blueberries, my favourite. Thanks Denise 😋
Denise
That’s such a huge compliment! I’m so happy that these pancakes have become part of your holiday traditions. Thanks so much, Carol 🙂
Cecilecooks
Excellent !
Great recipe ! These pancakes are super fluffy and super gourmet. I love it !
Denise
So happy you liked them! Thanks for reporting back 🙂
Jen Keller
Can you suggest a gf substitute for the all-purpose flour. Can not have oat flour!
Denise
Hi Jen, I’m not a GF flour expert and have only made these pancakes as written. I wish I could be of more help!
Angel
Can i use whole wheat flour for all purpose?
Denise
Hi Angel, I’ve only ever tried it as written, so I can’t say for sure. You might want to try subbing 50% all purpose, 50% whole wheat because often 100% whole wheat will end up extremely dense. Hope you enjoy the pancakes!
Denise
Hi Chris! That’s so awesome, I’m glad these pancakes gave you success!
Laura
Just a quick question. Can I make this batter ahead of time and leave it in the fridge over night to cook the next morning?
Denise
Hi Laura, I’ve never tried it, but I think the baking soda & powder would start reacting and your pancakes might not work out. I would suggest keeping the wet and dried ingredients separate (but mixed) and then mixing together in the morning. I’ve done that before!
Richa
These do look fluffier – I’m going to give this one a try!
judith
Do you have the measurements in grams? that would really come in handy!!
Denise
Hi Judith! At this time, I haven’t been including gram measurements for all of my ingredients. I usually include them for flour and butter, and I hope to be able to include them for other ingredients in the future (I just need to find more time for recipe development!)
Gillian
I don’t know if I did something wrong or what because I just made these and they weren’t “soft and fluffy”. They were actually dense and gluey. I don’t really understand how everyone is having such a great time with this recipe and yet I’m really disappointed in it.
Denise
Hi Gillian! I just re-made these pancakes for my family this week-end, and I used a different brand of Greek yogurt than I did when developing the recipe. I noticed that I had to add quite a bit more milk to get the pancakes to spread out in the pan and cook properly. I’m wondering if that was a problem for you? Were the pancakes spreading in the pan when you pressed on them with a spatula/spoon or did they stay put as one big old pancake lump? One other possibility could be that your baking powder or soda may have expired? I’m not entirely sure, but they definitely shouldn’t have been gluey. Sorry they didn’t work out for you!
Debby Bowman-Brodman
I just made this for hubby and I tonight, after traveling home from vacation all day. I was tired and this was pretty easy to fix, but so, so, so delicious!!! We both loved it. I posted on Facebook and re-pinned on Pinterest. I will definitely be fixing this recipe some more. Thanks for sharing.
Denise
I’m so glad you liked them, Debby! Nothing like breakfast for dinner 😉 Thank-you SO much for sharing!