Fluffy Greek Yogurt Blueberry Pancakes (Printer-friendly)
Light, airy pancakes with juicy blueberries and creamy Greek yogurt for a protein-rich, tangy breakfast treat.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 3/4 cup plain Greek yogurt
07 - 1/2 cup milk (whole or 2%)
08 - 2 large eggs
09 - 2 tbsp unsalted butter, melted and cooled
10 - 1 tsp vanilla extract
→ Add-ins
11 - 1 cup fresh blueberries (or frozen, not thawed)
→ For Cooking
12 - Butter or oil, for greasing the pan
# How-To Guide:
01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly blended.
02 - In a separate bowl, whisk together the Greek yogurt, milk, eggs, melted butter, and vanilla extract until completely smooth and uniform.
03 - Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should remain slightly lumpy—avoid overmixing to ensure tender pancakes.
04 - Gently fold the blueberries into the batter, being careful not to crush them.
05 - Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
06 - Scoop approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2–3 minutes until bubbles form across the surface and the edges appear set.
07 - Carefully flip each pancake and cook for an additional 1–2 minutes until golden brown and completely cooked through.
08 - Repeat the cooking process with the remaining batter, adding more butter or oil to the pan as needed to prevent sticking.
09 - Serve the pancakes warm, accompanied by maple syrup, additional fresh blueberries, or a dollop of Greek yogurt.
# Expert Advice:
01 -
- The Greek yogurt makes these pancakes incredibly tender while adding protein that actually keeps you full
- They freeze beautifully so you can have weekday pancakes without starting from scratch
02 -
- Overmixing creates tough pancakes, so I literally count my folds once the wet and dry meet
- Letting the batter rest for five minutes before cooking makes a noticeable difference in fluffiness
03 -
- Test your pan's heat with a small pancake first, adjusting the flame up or down as needed
- Use an ice cream scoop for perfectly uniform portions that cook evenly