Rich pancakes that have a great balance of sweet and tart flavors. A grown-up-tasting treat.

ChefNYC
prep:
20 mins
cook:
3 mins
total:
23 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Place 3 tablespoons butter in a microwave-safe bowl; heat in microwave until melted, 20 to 30 seconds.

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  • 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

262.57 calories; 6.48 g protein; 30.22 g carbohydrates; 12.94 g fat; 92.75 mg cholesterol; 548.95 mg sodium.Full Nutrition


Reviews (6)

Read All Reviews

Most helpful positive review

lutzflcat
02/11/2017
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 indicated at least double maybe even triple. The only thing that I did differently was to fold my blueberries into the batter rather than placing them on the top of the pancakes once they re on the griddle. I used vanilla Greek yogurt (what I had on hand) and it brought just a little tang to the pancakes and the blueberries give you a juicy burst of sweetness. Tender moist and simply good!
(4)

Most helpful critical review

lutzflcat
02/11/2017
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 indicated at least double maybe even triple. The only thing that I did differently was to fold my blueberries into the batter rather than placing them on the top of the pancakes once they re on the griddle. I used vanilla Greek yogurt (what I had on hand) and it brought just a little tang to the pancakes and the blueberries give you a juicy burst of sweetness. Tender moist and simply good!
(4)
6 Ratings
  • 5 Rating Star 6
lutzflcat
02/11/2017
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 indicated at least double maybe even triple. The only thing that I did differently was to fold my blueberries into the batter rather than placing them on the top of the pancakes once they re on the griddle. I used vanilla Greek yogurt (what I had on hand) and it brought just a little tang to the pancakes and the blueberries give you a juicy burst of sweetness. Tender moist and simply good!
(4)
Dave
05/12/2017
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 berry syrup in lieu of maple.
(2)
Lisa Rowe
06/14/2017
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!
(2)
teresa
08/26/2018
These were awesome. We had fresh blueberries and I toasted some almonds and crushed them. We sprinkled them on top. Will definitely make again!
Sally Meier
07/12/2017
Followed recipe exactly and they where delicious. Total amount of water that I added: just under 1/2 cup. Added the blueberries as pancakes were cooking. (My husband does not like blueberries. ). Had leftover batter which i stored in the fridge and 2 days later added about 2 tablespoons (leftover canned) crushed pineapple with juice). Made 4 pancakes and they were delicious.
Olive Lipsey Sampson
11/04/2017
Delicious!