Fluffy Greek Yogurt Blueberry Pancakes (Printable)

Light, airy pancakes with blueberries and Greek yogurt for a flavorful, protein-rich breakfast option.

# What You Need:

→ 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 - 3/4 cup plain Greek yogurt
07 - 1/2 cup milk (whole or 2%)
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted and cooled
10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1 cup fresh blueberries (or frozen, not thawed)

→ For Cooking

12 - Butter or oil, for greasing the pan

# Steps:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk together the Greek yogurt, milk, eggs, melted butter, and vanilla extract until smooth and creamy.
03 - Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few small lumps are acceptable for fluffy results.
04 - Gently fold in the blueberries, 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 about 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges appear set, approximately 2 to 3 minutes.
07 - Flip carefully and cook for an additional 1 to 2 minutes until golden brown and completely cooked through.
08 - Repeat with remaining batter, greasing the pan as necessary between batches.
09 - Serve immediately while warm, accompanied by maple syrup, additional fresh blueberries, or a dollop of Greek yogurt.

# Expert Advice:

01 -
  • These pancakes have the most incredible rise, thanks to the tangy Greek yogurt creating buttermilk style tenderness without the special ingredients
  • One bowl whisks together in ten minutes flat, making weekday mornings feel like weekend brunch
  • The protein boost means no mid morning crash, even when you cant resist that extra splash of maple syrup
02 -
  • Overmixing is the enemy of fluffy pancakes, so stop stirring as soon as the flour disappears even if the batter looks slightly lumpy
  • Frozen blueberries work perfectly fine, just add them straight from the freezer and never thaw them first or theyll turn your batter purple
  • Letting the batter rest for five minutes before cooking makes a noticeable difference in texture, though if youre hungry, I wont tell anyone if you skip it
03 -
  • Room temperature ingredients blend more easily, so take the eggs and yogurt out while you gather everything else
  • Cast iron skillets create the crispest edges, but non stick works perfectly if you prefer easy cleanup

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