Blueberry Vanilla Buttermilk Greek Yogurt Pancakes

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh or frozen

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cups Gold medal flour all-purpose flour
  • 1/4 tsp Salt
  • 2 tbsp Sugar
  • 2 tsp Vanilla

• Dairy

  • 2 tbsp Butter
  • 1 2/3 cups Buttermilk, low-fat
  • 1 container Vanilla greek yogurt, nonfat

Found on ambitiouskitchen.com

Description

Ingredients

• 2 cups Gold Medal Flour All-Purpose Flour (or White Whole Wheat)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 2/3 cups low-fat buttermilk, plus extra if needed
• 2 eggs, slightly beaten
• 2 tablespoons melted butter
• 2 teaspoons vanilla
• 1 container (6 oz) Nonfat Vanilla Greek Yogurt
• 1 cup fresh or frozen blueberries

Directions

• In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. In a medium bowl, combine buttermilk, eggs, melted butter, vanilla, and yogurt until smooth. Add wet ingredients to dry ingredients and mix until just combined.
• Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Sprinkle tops with a few blueberries. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter.Makes 14-16 pancakes.