Last weekend, a serious hankering for pancakes struck. So, what’s a girl [with 5 pounds of blueberries in her freezer] to do, but make blueberry pancakes? These pancakes ended up being a clean-out-your-fridge/freezer/fruit bowl sort of meal, but with how well the blueberries, banana, and Greek yogurt complement each other, you’d never guess it!
Instead of slicing banana on top of the pancakes (and as I’m typing it, I’m wondering why I didn’t do this in addition…hindsight is 20/20, huh?), I whipped it up in a blender so that each bite of pancake is infused with fragrant banana flavor. The banana also keeps these pancakes incredibly moist – so moist, in fact, that you don’t even need syrup! Meanwhile, the Greek yogurt helps thicken the batter while still keeping the pancakes feeling light and fluffy.
Pancake hankering satisfied. 🙂
Now, so that I can reclaim some freezer space, what are your favorite recipes that use frozen blueberries? I could use some suggestions!
- 1 1/2 cups flour
- 1 1/2 tablespoons sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 banana
- 4 ounces Greek yogurt
- 1 egg
- 1 teaspoon vanilla
- 1 cup blueberries (fresh are preferable, but frozen will work)
- 1-2 tablespoons butter or margarine for frying
- In a large bowl, sift together the dry ingredients. Pour in the buttermilk and mix until just combined.
- Place the banana, Greek yogurt, egg, and vanilla in a blender and blend until smooth. Stir the mixture into the bowl with the other ingredients. Mix in the blueberries.
- Heat 1 tablespoon of butter or margarine in a skillet (or on a griddle) over medium for 1-2 minutes. Once the surface is hot enough that a sprinkle of water sizzles upon contact, scoop the batter into the pan, about 1/4 cup per pancake. When bubbles appear throughout each pancake, flip onto the other side and cook until golden brown. Melt an additional 1-2 teaspoons of butter or margarine in between batches as needed.