Greek Yogurt Blueberry Pancakes (Printer-friendly)

Fluffy pancakes with Greek yogurt and fresh blueberries, ready in 25 minutes for a wholesome breakfast.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup Greek yogurt (plain, full-fat or low-fat)
07 - 2 large eggs
08 - 1/4 cup milk (dairy or unsweetened non-dairy)
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons melted butter (plus more for cooking)

→ Add-ins

11 - 1 cup fresh blueberries (or frozen, not thawed)

# How-To Guide:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk Greek yogurt, eggs, milk, vanilla extract, and melted butter until completely smooth and blended.
03 - Pour wet ingredients into dry ingredients and gently fold together until just combined. Be careful not to overmix—small lumps are acceptable and ensure tender 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 butter to coat the surface.
06 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form across the surface and edges appear set, about 2–3 minutes.
07 - Carefully flip pancakes and cook for 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, topped with extra Greek yogurt, fresh blueberries, and maple syrup if desired.

# Expert Advice:

01 -
  • These pancakes manage to be both incredibly light and surprisingly satisfying, thanks to the protein packed Greek yogurt that keeps you full until lunch without feeling heavy
  • The blueberries burst in your mouth creating little pockets of jammy sweetness while the outside develops this golden buttery crisp that makes restaurant pancakes seem overrated
02 -
  • Overmixed batter makes tough pancakes, so stop folding as soon as you no longer see dry flour—even if there are lumps remaining
  • Let your batter rest for 5-10 minutes before cooking, which gives the flour time to hydrate and results in noticeably fluffier pancakes
03 -
  • Test your pan's temperature with a single pancake first—it's better to sacrifice one than ruin an entire batch
  • If using frozen blueberries, toss them in a tablespoon of flour before adding to prevent them from sinking to the bottom

Return