Blueberry Almond Pancakes

Blueberry Almond Pancakes

What’s your favorite breakfast food? For me, it is pancakes. I have been making these blueberry almond pancakes for the last few months and my kids love them! They are so easy to make, yet they taste delicious. The recipe says you can even use frozen blueberries, which means that on a cold winter morning when fresh fruit is hard to come by, you can still enjoy this yummy dish! Get your family up for breakfast with this simple but tasty breakfast treat.

prep: 20 mins cook: 3 mins total: 23 mins Servings: 6 Yield: 12 4-inch pancakes


1 cup fresh blueberries

1 tablespoon baking powder

1 ¼ cups all-purpose flour

5 tablespoons butter, divided

1 ½ teaspoons almond extract

½ teaspoon salt

1 cup plain yogurt

2 tablespoons white sugar

¼ cup water, or as needed

2 eggs


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.

Nutrition Facts:

Per Serving: 263 calories; protein 6.5g; carbohydrates 30.2g; fat 12.9g; cholesterol 92.8mg; sodium 548.9mg.

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