Ingredients23 m servings 263 cals
- 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.
Per Serving: 263 calories; 12.9 g fat; 30.2 g carbohydrates; 6.5 g protein; 93 mg cholesterol; 549 mg sodium. Full nutrition
ReviewsRead all reviews 5
2.10.17 I make a lot of pancakes, so I know the batter consistency that will yield the perfect pancakes for us. The pancake batter was very thick, so I did add substantially more water than i...
Absolutely the best pancakes I've ever had! Fluffy and yummy-I think the almond extract is the secret ingredient! Will definitely make this again!
I agree that the batter was too thick and added probably 1/2 cup of water to get the right consistency. In any case, it was great! Made a couple without blueberries, which were also good. I like...