Greek Yogurt Blueberry Pancakes (Printable)
Fluffy pancakes with Greek yogurt and fresh blueberries
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - ¼ tsp salt
→ Wet Ingredients
06 - 1 cup plain Greek yogurt, full-fat or low-fat
07 - 2 large eggs
08 - ¼ cup milk, dairy or unsweetened non-dairy
09 - 1 tsp vanilla extract
10 - 2 tbsp melted butter, plus more for cooking
→ Add-ins
11 - 1 cup fresh blueberries, or frozen unthawed
# Directions:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
02 - In a separate bowl, whisk Greek yogurt, eggs, milk, vanilla extract, and melted butter until completely smooth and incorporated.
03 - Pour wet ingredients into dry ingredients and gently fold together until just combined. Small lumps are acceptable—do not overmix as this will toughen the pancakes.
04 - Gently fold blueberries into the batter, taking care not to crush them.
05 - Heat a nonstick skillet or griddle over medium heat. Brush lightly with melted butter to coat the surface.
06 - Pour approximately ¼ cup of batter per pancake onto the heated skillet. Cook until bubbles form across the surface and edges appear set, about 2–3 minutes.
07 - Carefully flip each pancake and cook an additional 1–2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter, adding more butter to the skillet as needed to prevent sticking.
09 - Serve pancakes warm. Optional toppings include additional Greek yogurt, fresh blueberries, maple syrup, honey, chopped nuts, or a squeeze of lemon juice.
# Expert Hints:
01 -
- The Greek yogurt makes them incredibly fluffy while adding a tangy depth that balances the sweet blueberries perfectly
- These come together in under 30 minutes but taste like something from a fancy brunch spot
02 -
- Overmixing the batter makes tough pancakes, so stop as soon as the flour disappears
- Letting the batter rest for 5 minutes before cooking helps the flour absorb the liquid for fluffier results
03 -
- Toss frozen blueberries in a tablespoon of flour before adding to prevent them from sinking and turning the batter purple
- Make a double batch and freeze the extras between layers of parchment paper for busy weekday mornings