Greek Yogurt Blueberry Pancakes (Printable)

Tangy Greek yogurt makes these fluffy blueberry pancakes extra wholesome and protein-rich.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt

→ Wet Ingredients

06 - 1 cup Greek yogurt (plain, full-fat or low-fat)
07 - 2 large eggs
08 - 1/4 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 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
02 - In another bowl, whisk Greek yogurt, eggs, milk, vanilla extract, and melted butter 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 nonstick skillet or griddle over medium heat. Brush lightly with butter to coat the surface.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on surface and edges appear set, about 2–3 minutes.
07 - Carefully flip pancakes and cook another 1–2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter, adding more butter to the skillet as needed between batches.
09 - Serve warm, topped with extra Greek yogurt, fresh blueberries, and maple syrup if desired.

# Expert Advice:

01 -
  • The Greek yogurt keeps these pancakes incredibly moist without making them dense or heavy
  • Even beginner cooks can nail fluffy results because the acid in yogurt activates the baking powder beautifully
  • Blueberries burst in every bite, creating little pockets of warm jam as they cook
02 -
  • Let the batter rest for 5 minutes before cooking; this hydrates the flour and produces taller, more even pancakes
  • Medium heat might feel too slow, but higher heat burns the outside before the inside cooks through
  • The first pancake is always your test subject; adjust heat or batter thickness based on how it turns out
03 -
  • Use a cookie scoop for perfectly portioned pancakes; it is faster and less messy than using a measuring cup
  • Keep finished pancakes warm in a 200°F oven while cooking the rest of the batch
  • If using frozen blueberries, extend the cooking time by about 30 seconds per side

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