If you’re on the Greek yogurt bandwagon, get it out of the fridge and grab your skillet. If you’re not on the bandwagon, go get yourself some! I’ve discovered another use for Greek yogurt other than placing it in a bowl and dousing it in fruit compote, granola, or honey. I came across a recipe for Fluffy Greek Yogurt Blueberry Pancakes from Ambitious Kitchen the other day, and I was completely intrigued with the idea. I mean, besides the fact that I love Greek yogurt, using it in pancakes seemed like a phenomenal idea. I’m here to tell you it was! These Greek Yogurt Pancakes with Blueberry Maple Syrup are light and fluffy, with a wonderful tangy flavor, and the syrup adds that fruity sweetness that I have to have with my Greek yogurt. Buttermilk has been my old stand-by for so long, it’s hard to say good-bye. Actually, it’s not. It’s good to have options, and Greek yogurt pancakes are truly the bomb.
As soon as I saw the recipe for Greek yogurt pancakes, I remembered years ago a friend had told me that she always made sour cream pancakes. At the time, it seemed a bit strange to me, but now, it makes perfect sense. Greek yogurt and sour cream are completely interchangeable in recipes. I always have buttermilk on hand, so I normally substitute it in every recipe that calls for plain yogurt or sour cream. Buttermilk has a great tanginess, too, but the Greek yogurt is ultra tangy. Being that Greek yogurt is thicker, the pancake batter was a bit thicker than usual. That was no matter. The pancakes were the perfect consistency.
I had some fresh blueberries in the fridge that weren’t sweet enough to eat at all. They were the perfect thing when I cooked them in maple syrup and cinnamon. These pancakes topped with that warm, blueberry maple syrup, made those pancakes nothing short of heavenly. It’s time to brush your old stand-by pancake recipe aside for a day, and try Greek yogurt pancakes. Whether you’re on the Greek yogurt bandwagon or not, you’re just gonna love these!