Greek Yogurt Blueberry Pancakes (Printable)
Fluffy, tangy pancakes bursting with blueberries and creamy Greek yogurt—a wholesome breakfast ready in 25 minutes.
# 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 Greek yogurt (plain, 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, not thawed)
# How-To Steps:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly blended.
02 - In a separate bowl, whisk Greek yogurt, eggs, milk, vanilla extract, and melted butter until smooth and uniform.
03 - Pour wet ingredients into dry ingredients and gently fold together until just combined. Take care not to overmix—small lumps are acceptable.
04 - Gently fold blueberries into the batter, distributing evenly while being careful not to crush the fruit.
05 - Preheat a nonstick skillet or griddle over medium heat. Lightly brush the surface with melted butter to prevent sticking.
06 - Pour approximately ¼ cup batter per pancake onto the heated skillet. Cook for 2–3 minutes until bubbles form across the surface and edges appear set.
07 - Carefully flip pancakes and cook an additional 1–2 minutes until golden brown and completely cooked through.
08 - Repeat the cooking process with remaining batter, adding more butter to the skillet as needed to prevent sticking.
09 - Serve pancakes warm while fresh. Optionally top with additional Greek yogurt, fresh blueberries, and maple syrup for extra flavor.
# Expert Tips:
01 -
- The tang from Greek yogurt balances blueberry sweetness like they were always meant to be together
- These pancakes stay impossibly fluffy even after cooling, unlike the dense ones from my early attempts
02 -
- Overmixing makes tough pancakes; stop when flour streaks disappear
- Letting the batter rest for 5 minutes creates fluffier results
03 -
- Keep finished pancakes warm in a 200°F oven while cooking the rest
- Freeze leftovers between parchment paper for busy weekday breakfasts