Fruity summer pancakes

Pancakes are the perfect vehicle for a nice healthy dose of fruit. These flavorful breakfast staples will have you and your whole family wanting more.

The addition of yogurt to each recipe helps keep the pancakes light and fluffy as well as adding a nice healthy dose of nutrition. If you are not a fan of blueberries, you can easily substitute your favorite fruit instead. For something more decadent, you could top your pancakes with a sugary glaze or even a delicious caramel sauce!

Whole wheat blueberry Greek yogurt pancake recipe

Serves 4

Ingredients:

• 1 cup whole wheat flour
• 1/3 cup whole milk
• 1 egg
• 1 cup plain Greek yogurt
• 2 teaspoons brown sugar
• 2 teaspoons melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon kosher salt
• 1 pint fresh blueberries

Directions:

1. Add all ingredients, except blueberries, together and stir until combined.
2. In a large skillet or griddle, over medium heat, add a pat of butter and let melt.
3. Once butter is melted, add 1/3 cup pancake batter, sprinkle the top with fresh blueberries, flip when you see small air bubbles appear and cook on other side until brown and delicious.

Lemon ricotta pancake recipe

Serves 4

Ingredients:

• 4 eggs (separated)
• 2 cups ricotta cheese
• 2/3 cup plain Greek yogurt
• 1 tablespoon lemon zest
• 1-1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1-1/2 cups milk

Directions:

1. Separate eggs yolks and whites.
2. Add whites to a small bowl and set into refrigerator until ready to use.
3. Mix together yolks, ricotta cheese, Greek yogurt and zest in a large mixing bowl.
4. In a separate smaller bowl sift together flour, baking powder, salt and baking soda.
5. Slowly add flour mixture to egg mixture and stir until all ingredients are combined. Pour in milk.
6. Take your egg whites out of the refrigerator and using an electric mixer beat egg whites until soft peaks form. Gently fold egg whites into batter.
7. In a large skillet or griddle, over medium heat, add a pat of butter and let melt.
8. Once butter is melted, add 1/3 cup pancake batter, flip when you see small air bubbles appear and cook on other side until brown and delicious.
9. Top with blueberry sauce.

Blueberry sauce recipe

Serves 4-6

Ingredients:

• 2 cups fresh blueberries
• 1/4 cup water
• 1 cup orange juice
• 1/2 cup sugar
• 1/4 cup cold water
• 3 tablespoons cornstarch

Directions:

1. In a small saucepan over medium heat cook the blueberries, water, orange juice and sugar. Bring to a gentle boil.
2. In a small bowl add cold water and cornstarch. Mix together until combined. Slowly add to blueberry mixture and stir until sauce is thick. If sauce becomes too thick simply thin out the sauce with more water.

Lemon poppy seed pancake recipe

Serves 4

Ingredients:

• 1-1/3 cups plain Greek yogurt
• 2/3 cup milk
• 4 eggs
• 6 tablespoons butter (melted)
• 2 tablespoons maple syrup
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 2-1/2 tablespoons poppy seeds
• 1 tablespoon lemon zest
• Sliced strawberries

Directions:

1. In a medium-size bowl add Greek yogurt, milk, eggs, melted butter and maple syrup. Set aside.
2. In a larger bowl sift together flour, baking soda and salt. Make a well in the center of the dry ingredients and add wet ingredients. Gently fold until just combined and batter is wet. Add in poppy seeds and lemon zest.
3. In a large skillet or griddle, over medium heat, add a pat of butter and let melt.
4. Once butter is melted, add 1/3 cup pancake batter, flip when you see small air bubbles appear and cook on other side until brown and delicious. Top with sliced strawberries.

More pancake recipes

10 tips for perfect pancakes
Puff the magic pancake recipe
Gluten-free pancake recipe