Fluffy Yogurt Pancakes with Blueberries

Name: Fluffy Yogurt Pancakes with Blueberries
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 200 g plain wheat flour; 150 g natural yogurt 3.5% fat; 100 g kefir; 100 ml whole milk 3.5% fat; 2 free-range eggs M; 20 g lightly salted butter; 1 tsp ground vanilla; 40 g powdered sugar; 1 organic lemon (zest); ½ tsp baking soda; ½ tsp baking powder; 1 pinch fine iodized table salt; 125 g fresh blueberries; Low-fat quark; Greek yogurt

4 servings

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Buy all ingredients right below the recipe

Ingredients for the Pancakes

200 g plain wheat flour
150 g natural yogurt 3.5% fat
100 g kefir
100 ml whole milk 3.5% fat
2 free-range eggs M
20 g lightly salted butter
1 tsp ground vanilla
40 g powdered sugar
1 organic lemon (zest)
½ tsp baking soda
½ tsp baking powder
1 pinch fine iodized table salt
125 g fresh blueberries

For Serving

Low-fat quark
Greek yogurt

Preparation of the Batter

1
Sift the flour into a bowl. Add salt, powdered sugar, ground vanilla, baking powder, and baking soda and mix everything well.
2
In a second bowl, whisk together yogurt, kefir, milk, melted butter, and eggs. Whisk until smooth, then add to the flour mixture.
3
Whisk everything with a whisk until a smooth batter is formed. Finally, carefully fold in the finely grated lemon zest and blueberries.

Baking and Serving

1
Heat a non-stick pan and bake the pancakes golden brown on both sides without additional fat.
2
Serve the warm pancakes with a dollop of low-fat quark or Greek yogurt and, if desired, with more fresh fruit.

Tip

The pancakes also taste excellent cold and are a perfect, healthy snack for children at school or on the go.

Gurkerl Küche

Ein kleiner Tipp: Wenn du die Pancakes besonders luftig magst, lass den Teig vor dem Backen etwa 5 bis 10 Minuten ruhen. So kann das Backpulver seine volle Wirkung entfalten! Serviere sie am besten noch warm direkt aus der Pfanne.