Greek Yogurt Blueberry Pancakes (Printable)

Fluffy pancakes with Greek yogurt and fresh blueberries for a protein-rich breakfast.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon 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 teaspoon vanilla extract
10 - 2 tablespoons melted butter, plus extra for cooking

→ Add-ins

11 - 1 cup fresh blueberries or frozen, unthawed

# How-To Steps:

01 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk the Greek yogurt, eggs, milk, vanilla extract, and melted butter until smooth and well combined.
03 - Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula until just combined; do not overmix as this will result in tough pancakes.
04 - Gently fold the blueberries into the batter, being careful not to crush them.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly brush with butter to prevent sticking.
06 - Pour approximately ¼ cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
07 - Carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Repeat with the remaining batter, adding more butter to the skillet as needed between batches.
09 - Serve pancakes warm with additional Greek yogurt, fresh blueberries, and maple syrup if desired.

# Expert Advice:

01 -
  • The Greek yogurt makes these pancakes feel like a real meal, keeping you satisfied for hours instead of hungry again by 10am
  • That tang from the yogurt cuts through the sweetness, making blueberries taste even more vibrant and fresh
02 -
  • Overmixing the batter makes tough, rubbery pancakes—those lumps are your friend
  • Letting the batter rest for 5-10 minutes before cooking results in fluffier pancakes
03 -
  • Let your skillet come to temperature fully—pancakes cooked in too-cold pans spread too thin and cook unevenly
  • Freeze leftovers between layers of parchment paper for quick weekday breakfasts that reheat in the toaster

Return