Extra Fluffy Almond Blueberry Pancakes

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!

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!

If you love these blueberry pancakes, check out

• 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

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Extra Fluffy Almond Blueberry Pancakes- greek yogurt makes these pancakes so thick and fluffy!

4.67 from 18 votes

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

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These pancakes are extra thick & fluffy with the addition of Greek yogurt, and are full of fresh blueberries, slivered almonds, and lemon zest.

3 -4

Ingredients

• ▢ 1 cup all purpose flour
• ▢ ½ tsp baking powder
• ▢ ½ tsp baking soda
• ▢ 2 tbsp ground almonds
• ▢ 2 tbsp granulated sugar
• ▢ 1 tsp lemon zest
• ▢ ¾ cup Greek yogurt
• ▢ 6 tbsp almond milk or any milk {see note}
• ▢ 1 egg
• ▢ ½ tsp almond extract
• ▢ ¼ cup slivered almonds
• ▢ 1 cup fresh blueberries

Instructions 

• 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)

Tips:

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.

Video

Nutrition Information

Serving: 1/3 of batch, Calories: 346kcal, Carbohydrates: 52g, Protein: 14g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 57mg, Sodium: 289mg, Potassium: 320mg, Fiber: 3g, Sugar: 15g, Vitamin A: 105IU, Vitamin C: 5.6mg, Calcium: 175mg, Iron: 2.9mg

Author: Annie Holmes

Course: Breakfast

Cuisine: American

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