Blueberry Almond Pancakes recipe
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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
Nutrition Info
- 262.6 caloriescarbohydrate: 30.2 gcholesterol: 92.8 mgfat: 12.9 gfiber: 1.3 gprotein: 6.5 gsaturatedFat: 7.5 gservingSize: -sodium: 548.9 mgsugar: 8.7 gtransFat: : -unsaturatedFat: : -
Directions Blueberry Almond Pancakes
Directions
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Place 3 tablespoons butter in a microwave-safe bowl, heat in microwave until melted, 20 to 30 seconds.
Whisk flour, sugar, baking powder, and salt together in a bowl.
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.
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.