Blueberry Almond Pancakes
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Description
Rich pancakes that have a great balance of sweet and tart flavors. A grown-up-tasting treat.
Ingredients
- 5 tablespoons butter, divided
- 1 ¼ cups all-purpose flour
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup plain yogurt
- 2 eggs
- 1 ½ teaspoons almond extract
- ¼ cup water, or as needed
- 1 cup fresh blueberries
Directions
- 1. Place 3 tablespoons butter in a microwave-safe bowl; heat in microwave until melted, 20 to 30 seconds.
- 2. Whisk flour, sugar, baking powder, and salt together in a bowl.
- 3. Beat yogurt and eggs together in a bowl; add melted butter and almond extract and beat well. Fold flour mixture into yogurt mixture until batter is well combined. Add water, 1 tablespoon at a time, until batter reaches a pourable consistency.
- 4. Melt remaining butter in a large skillet or griddle over medium-low heat. Pour 1/4 cup batter into skillet and place 6 to 10 blueberries onto the batter; cook until batter starts to bubble, 1 to 2 minutes. Flip and cook until bottom is lightly browned, about 30 seconds. Repeat with remaining batter and blueberries.
Nutrition Facts
serving: 12 4-inch pancakes
calories: 262.6 kcal
carbohydrates: 30.2 g
protein: 6.5 g
saturated fat: 7.5 g
cholesterol: 92.8 mg
sodium: 548.9 mg
fiber: 1.3 g
sugar: 8.7 g
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