Fluffy Greek Yogurt Blueberry (Printable View)

Light, airy pancakes with juicy blueberries and creamy Greek yogurt for a flavorful breakfast or brunch.

# Ingredient List:

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

06 - 3/4 cup plain Greek yogurt

07 - 1/2 cup milk

08 - 2 large eggs

09 - 2 tablespoons unsalted butter, melted and cooled

10 - 1 teaspoon vanilla extract

11 - 1 cup fresh blueberries

12 - Butter or oil for greasing the pan

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.

02 - In a separate bowl, whisk Greek yogurt, milk, eggs, melted butter, and vanilla extract until smooth and creamy.

03 - Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix; small lumps are acceptable.

04 - Gently fold blueberries into the batter, taking care not to crush them.

05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

06 - Scoop 1/4 cup batter per pancake onto hot skillet. Cook until bubbles form on surface and edges appear set, about 2 to 3 minutes.

07 - Flip pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.

08 - Continue with remaining batter, greasing pan as needed. Serve warm with maple syrup, extra blueberries, or additional Greek yogurt.

01 -

The Greek yogurt makes these pancakes incredibly tender while sneaking in extra protein without anyone noticing
They are somehow light yet satisfying, keeping you full way longer than regular breakfast pancakes

02 -

Overmixing is the enemy of fluffy pancakes, so stop as soon as the flour disappears into the batter
Let the batter rest for five minutes before cooking for the lightest texture

03 -

Let your pan heat up properly before adding the first pancake, otherwise they will spread too thin
Use a measuring cup or cookie scoop for uniform pancakes that cook evenly