For extra flavor, toast slivered almonds and sprinkle them on top of the pancakes with a drizzle of maple syrup. To keep the pancakes warm while cooking the remaining batter, place them on a baking sheet in a preheated oven at 200°F. Greek yogurt adds a subtle tang and rich moisture to the pancakes. Feel free to substitute with regular yogurt, sour cream, or even buttermilk. Gently fold the wet and dry ingredients together to avoid overmixing the batter. Overmixing will develop the gluten in the flour, resulting in tough pancakes.
Blueberry Almond Pancakes
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PREP TIME20 mins
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COOK TIME5 mins
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TOTAL TIME25 mins
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SERVING6 People
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VIEWS58
Elevate your brunch with these delightful pancakes, a symphony of almond fragrance and juicy blueberries. Experience a sophisticated twist on a classic favorite, perfect for a weekend indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol93 mg
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Fiber1 g
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Protein7 g
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Saturated Fat8 g
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Sodium549 mg
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Sugar9 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMelt 3 tablespoons of butter in a microwave-safe bowl. Microwave in 10-second intervals until fully melted. (~30 seconds). Set aside to cool slightly.
02
StepIn a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set aside. (~2 minutes)
03
StepIn a large bowl, whisk together the Greek yogurt and eggs until smooth. (~1 minute). Add the melted butter and almond extract, whisking until fully incorporated. (~1 minute). Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. (~3 minutes). Add water, one tablespoon at a time, until the batter reaches a smooth, pourable consistency. (~2 minutes)
04
StepHeat the remaining 2 tablespoons of butter in a large skillet or griddle over medium-low heat. (~2 minutes). Once melted and the pan is hot, pour 1/4 cup of batter onto the skillet for each pancake. Evenly distribute 6 to 10 blueberries onto the surface of each pancake. (~2 minutes). Cook until bubbles start to form on the surface and the bottoms are golden brown. (~2-3 minutes). Flip carefully and cook until the other side is lightly browned. (~1 minute). Repeat with the remaining batter and blueberries.
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Jeramie Borer
Apr 23, 2025The batter was a little thick at first, but adding a bit more water helped. They turned out perfect!
Callie Anderson
Apr 8, 2025These are the best pancakes I've ever made! Thank you for the recipe!
Manley Raynor
Mar 26, 2025I added lemon zest as suggested and it was a game changer!
Hellen Wolf
Feb 4, 2025My kids loved these! They're a new weekend staple in our house.
Andy Trantow
Dec 30, 2024These pancakes were amazing! The almond extract really made them special.
Ron Hessel
Dec 26, 2024I substituted raspberries and they were delicious!
Roberta Lueilwitz
Nov 11, 2024Used vegan substitutes and they still tasted great!
Noemy Boyer
Nov 3, 2024A little bit too sweet for me, will reduce the sugar next time.