Ninety degree weather in September? In Wisconsin? I was pretty sleepy this morning what with the dark mornings that usher in the fall season. But I did have one eye open while watching the early morning forecast and a forecast like that called for a summer-y breakfast. Something perky to wake up my taste buds and my sleepy brood.
Blackberry pancakes made with Greek yogurt are big and fluffy and definitely qualify as a perky breakfast. Yogurt pancakes not only come together in a jiffy but are a tasty way to sneak in an extra nutritional boost as well as probiotics.
My typical buttermilk pancakes are never this fluffy. A very flat contrast to these blackberry yogurt pancakes that are a pillow of puffy pancake goodness. Such a sweet way to start the day.
Speaking of sweet, I used Chobani vanilla yogurt in this recipe and completely omitted any additional sugar in my first batch. I didn’t miss it and none of my sleepyheads piped up with a complaint. Just for kicks I decided to add 2 teaspoons of sugar in the second batch and, really, it didn’t make a big difference. Blackberries are sweet-tart and it’s a matter of personal taste. If you like your blackberry pancakes on the sweet side, go ahead and add a bit of sugar. If, like me, you’d rather let a generous swirl of real maple syrup add some extra sweetness, skip the sugar.
Wishing you many sweet mornings,
Gigi
- 1 cup all purpose flour -or- ¾ C all purpose flour + ¼ C wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup vanilla nonfat Greek yogurt (Chobani is my favorite brand)
- 1 teaspoon pure vanilla extract
- 1 large egg + 1 egg white
- 3 tablespoons 2% milk
- 2 teaspoons sugar {optional}
- 1 cup blackberries (fresh or frozen)
- In a large bowl, gently blend flour, baking powder and baking soda. Set aside.
- In another bowl, mix yogurt, sugar, vanilla extract, eggs and milk. Beat until smooth.
- Add wet ingredients to dry and mix until fully incorporated.
- Gently fold in fresh or frozen blackberries. (The batter will be thick.)
- Lightly coat a non-stick griddle with cooking spray and place over medium heat.
- Drop batter by ⅓ cup onto skillet and spread a bit with the back of a spoon.
- Cook until bubbles appear on the top and edges begin to golden.
- Flip and cook for another 2 minutes or until golden brown.
- Repeat with remaining batter.
- To freeze, place cooled pancakes in a single layer on baking sheets and freeze 4-5 hours or until completely frozen. Transfer to plastic freezer bag.
- Microwave desired amount of pancakes on a microwave-safe plate. Cover with paper towel and microwave on high for 50-60 seconds or until heated through.
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