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Almond Blueberry Pancakes Recipes

These almond blueberry pancakes are more fluffy thanks to greek yogurt, and make for a more fit pancake desire.

Pancakes make me consider Saturday morning cartoons {the antique banned type, whilst the Wile E Coyote/road runner shenanigans have been kind of violent}. additionally of the ski cabin in which we spent weekends growing up…however before you purchased your pancake, you’d should make a trek outdoor…in the cold…to the outhouse. And did all of us else’s dad make their pancakes appear like Mickey Mouse or inside the shape of their ‘letter’? Pancakes in the form of a D continually tasted better!

Almond Blueberry Pancakes Recipes
Almond Blueberry Pancakes Recipes

Should I simply go beforehand and re-call my blog candy Peas & Greek Yogurt? as it looks as if I put it in the entirety. i love me some greek yogurt…what can i say?

I suggest, I nearly positioned greek yogurt on top of these blueberry pancakes, but I remembered that there has been greek yogurt within the pancakes. And perhaps there’s such a factor as too much greek yogurt, even though to me that’s within the equal category as too much chocolate {which is just not a thing, humans!}

Placing greek yogurt in these blueberry pancakes turned into an top notch choice. It makes them so extra thick {thicker than a huge blueberry, check out the photos!}, however while you chew into them they may be so light and fluffy.

Almond Blueberry Pancakes Recipes


  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp ground almonds
  • 2 tbsp granulated sugar
  • 1 tsp lemon zest
  • 3/4 cup Greek yogurt
  • 6 tbsp almond milk or any milk {see note}
  • 1 egg
  • 1/2 tsp almond extract
  • 1/4 cup slivered almonds
  • 1 cup fresh blueberries


  1. In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
  2. In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
  3. Combine wet and dry ingredients. Fold in slivered almonds and blueberries.
  4. Heat a frying pan over medium heat; spray with oil. Cook ¼ cup pancake portions for 2 minutes on the first side (or until edges have set and bottom is golden). Flip and cook for 1 minute on the other side (or until golden and cooked through)

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