Blueberry Almond Pancakes

Blueberry Almond Pancakes
  • 5 tablespoons butter, divided
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup plain yogurt
  • 2 eggs
  • 1 1/2 teaspoons almond extract
  • 1/4 cup water, or as needed
  • 1 cup fresh blueberries


  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.

05/16/2018
Blueberry Almond Pancakes, recipe PT15M PT1H 5 455 calories

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