Blackberry Greek Yogurt Pancakes

A golden stack of pancakes topped with 3 blackberries, 2 blossoms and some mint leaves.

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Quick and easy blackberry pancakes are made even more flavorful and fluffy with yogurt in the batter. Makes about 16 medium-size pancakes, serving 4-6 people.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Cuisine: American

Keyword: berry pancakes, blackberry hotcakes, Blackberry pancakes

Servings:

Calories: 238kcal

Author: Sabrina Currie

Ingredients

1 ½ cups fresh or frozen blackberries
4 eggs
2 c plain Greek yogurt
2 tablespoon milk
1 tablespoon pure vanilla extract
1 teaspoon lemon zest
1 ¼ c all-purpose flour + more to toss berries in if needed
2 tablespoon sugar
2 teaspoon baking soda
½ teaspoon salt
1 tbsp vegetable oil for frying

Instructions

In a medium size bowl, whisk together eggs, Greek yogurt, milk, vanilla and lemon zest. Set aside wet ingredients.
In a large bowl, stir together the flour, sugar, baking soda, and salt. Add the wet ingredients to the dry ingredients and stir until just moistened. Gently stir blackberries in.
Heat a griddle or large nonstick skillet to medium heat and grease lightly with vegetable oil. Spoon ¼ cup rounds of pancake batter into the pan. Cook until tiny bubbles appear on the surface and start to create small holes, about 2 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes.
Serve while hot with fresh berry syrup, maple syrup or berries and cream.

Notes

If using pre-frozen blackberries, toss them in a tablespoon of flour before stirring in to help prevent the color bleeding out.

Nutrition