Fluffy Greek Yogurt Blueberry Pancakes (Printable View)

Light, fluffy pancakes featuring creamy Greek yogurt and fresh blueberries for a protein-rich morning treat.

# Ingredient List:

→ 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 plain unsweetened Greek yogurt
07 - 2 large eggs
08 - 1/4 cup milk
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons melted unsalted butter, plus more for cooking

→ Add-Ins

11 - 1 cup fresh blueberries

# How to Make It:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
02 - In a separate bowl, whisk the Greek yogurt, eggs, milk, vanilla extract, and melted butter until completely smooth.
03 - Pour the wet ingredients into the dry ingredients. Gently fold together until just combined; do not overmix as a few lumps are acceptable.
04 - Carefully fold in the blueberries, being mindful not to crush them.
05 - Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter.
06 - Scoop 1/4 cup batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles appear on the surface and edges appear set.
07 - Flip pancakes and cook for another 1-2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter, greasing the pan as needed. Serve warm with additional blueberries, maple syrup, or desired toppings.

# Expert Suggestions:

01 -
  • The Greek yogurt makes them incredibly tender while adding protein, so you dont need eggs on the side
  • They rise up beautifully in the pan, creating those restaurant-style fluffy edges everyone fights over
02 -
  • Overmixing the batter is the fastest way to tough pancakes, so stop as soon as the flour disappears
  • Letting the batter rest for 5 minutes before cooking gives you fluffier results
03 -
  • Use full-fat Greek yogurt for the fluffiest results, but low-fat still works well
  • If using frozen blueberries, dont thaw them or theyll turn your batter purple and make the pancakes soggy

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