Greek Yogurt Pancakes
- Level: Easy
- Yield: 4 servings (about 16 pancakes)
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- Nutritional Analysis
- Per Serving
- Calories
- 310 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 195 milligrams
- Sodium
- 820 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 3 grams
- Protein
- 19 grams
- Sugar
- 26 grams
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
6-ounce can unsweetened pineapple juice
1 cup frozen wild blueberries
1 large peach, pitted, peeled and diced, or 1 cup frozen peach slices, thawed and diced
2 cups 2-percent Greek yogurt
4 large eggs
2 tablespoons light brown sugar
1 teaspoon finely grated lemon zest
1/2 cup all-purpose flour
1 1/2 teaspoons baking soda
Kosher salt
Cooking spray
Directions
- Bring the pineapple juice and blueberries to a boil in a small saucepan. Cook until the blueberries soften and pop and the juice is thickened and syrupy, about 15 minutes. Stir in the peaches and cook for 5 more minutes. Remove from the heat and set aside.
- Meanwhile, whisk the yogurt, eggs, sugar and zest in a large bowl until combined. Mix together the flour, baking soda and 1/2 teaspoon salt in a small bowl and fold into the yogurt mixture until combined.
- Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle. Cook until the tops are bubbly and look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden and cooked through, 2 to 3 minutes more. Repeat with more cooking spray and the remaining batter. Serve the pancakes hot with the blueberry-peach sauce.