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Home Yoghurtpannenkoekjes met blauwe bessen en ahornsiroop

Breakfast Vegetarian Quick Weekend Sweet Pancakes

A good breakfast starts with something you really look forward to. These yogurt pancakes are exactly that: airy, tasty and on the table in about fifteen minutes. The yogurt gives a soft, slightly tangy flavor you don't get with regular pancakes. Stack them up, add a handful of blueberries and finish with a generous pour of maple syrup. Done.

Recipe

Yogurt pancakes with blueberries and maple syrup

These yogurt pancakes are delightfully airy on the inside and golden brown on the outside. Serve them warm with fresh blueberries and a generous drizzle of maple syrup.

Course	Breakfast
Kitchen	American
Servings	2 servings

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Mixing bowls
Whisk or fork
Frying pan
Spatula
Measuring spoons
Spoon or small ladle

Ingredients

200 g flour
2 tsp baking powder
1 tbsp sugar
pinch of salt
250 g full-fat yogurt
2 eggs
2 tbsp melted butter, plus extra for frying
150 g fresh blueberries
maple syrup, to taste

How to make yogurt pancakes with blueberries and maple syrup?

In a large bowl, whisk together the flour, baking powder, sugar and a pinch of salt.
In a separate bowl, combine the yogurt, eggs and melted butter and stir briefly.
Pour the wet mixture into the dry ingredients and stir until you have a smooth batter. Don’t overmix; a few small lumps are fine.
Heat a frying pan over medium heat and add a small knob of butter. Allow the foaming to subside.
Spoon about 3 tablespoons of batter per pancake into the pan. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges have set.
Flip the pancakes and cook another 1 to 2 minutes until golden brown. Keep them warm under aluminum foil while you finish the rest.
Stack the pancakes on a plate, scatter the blueberries on top and finish with a generous drizzle of maple syrup. Serve immediately.

Cooking mode Prevents your screen from going to sleep

A good frying pan really makes a difference here. One that distributes heat evenly will give you pancakes that are uniformly golden without burned spots. That way you get perfect results every time, whether it’s a weekday morning or a leisurely weekend breakfast.

Feel free to swap the blueberries for raspberries, strawberries or banana slices. A spoonful of quark instead of yogurt gives the batter an even creamier character. Taste, adjust and make it your own.