Greek Yogurt Blueberry Pancakes (Printable View)

Fluffy pancakes with juicy blueberries and creamy Greek yogurt—ready in just 25 minutes for a wholesome breakfast.

# Ingredient List:

→ 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 Make It:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
02 - Whisk Greek yogurt, eggs, milk, vanilla extract, and melted butter in a separate bowl until completely smooth and combined.
03 - Pour wet ingredients into dry ingredients and fold gently 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 nonstick skillet or griddle over medium heat and brush lightly with melted butter.
06 - Pour approximately ¼ cup batter per pancake onto the heated surface. Cook until bubbles form across the surface and edges appear set, about 2 to 3 minutes.
07 - Carefully flip pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Repeat cooking process with remaining batter, adding more butter to the skillet as needed to prevent sticking.
09 - Serve pancakes warm, topped with additional Greek yogurt, fresh blueberries, and maple syrup if desired.

# Expert Suggestions:

01 -
  • The tangy yogurt cuts through the sweetness while keeping these incredibly light
  • Blueberries burst in every bite creating little pockets of jam as they cook
02 -
  • Letting the batter rest for 5 minutes before cooking makes noticeably fluffier results
  • Room temperature ingredients prevent the butter from seizing when you mix everything together
03 -
  • Test your griddle temperature with a drop of batter first, it should sizzle gently not aggressively
  • Use a measuring cup with a spout for consistent pancake size and shape

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