Big & Fluffy Blackberry Pancakes made with Greek Yogurt
  • 1 cup all purpose flour -or- ¾ C all purpose flour + ΒΌ 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)
  1. In a large bowl, gently blend flour, baking powder and baking soda. Set aside.
  2. In another bowl, mix yogurt, sugar, vanilla extract, eggs and milk. Beat until smooth.
  3. Add wet ingredients to dry and mix until fully incorporated.
  4. Gently fold in fresh or frozen blackberries. (The batter will be thick.)
  5. Lightly coat a non-stick griddle with cooking spray and place over medium heat.
  6. Drop batter by ⅓ cup onto skillet and spread a bit with the back of a spoon.
  7. Cook until bubbles appear on the top and edges begin to golden.
  8. Flip and cook for another 2 minutes or until golden brown.
  9. Repeat with remaining batter.
  10. 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.
  11. 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.
Recipe by Passing The Relish at