Fluffy Greek Yogurt Blueberry Pancakes (Printable)

Light, airy pancakes with juicy blueberries and creamy Greek yogurt for a wholesome breakfast.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup (125 g) all-purpose flour
02 - 2 tbsp (25 g) granulated sugar
03 - 1½ tsp baking powder
04 - ½ tsp baking soda
05 - ¼ tsp fine sea salt

→ Wet Ingredients

06 - ¾ cup (180 g) plain Greek yogurt
07 - ½ cup (120 ml) milk
08 - 2 large eggs
09 - 2 tbsp (30 ml) melted unsalted butter, plus extra for cooking
10 - 1 tsp vanilla extract

→ Add-Ins

11 - 1 cup (150 g) fresh or frozen blueberries

# How to Make It:

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 the Greek yogurt, milk, eggs, melted butter, and vanilla extract until completely smooth and incorporated.
03 - Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; small lumps are acceptable and desirable for fluffy pancakes.
04 - Gently fold in the blueberries until evenly distributed throughout the batter.
05 - Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter to prevent sticking.
06 - Scoop ¼ cup of batter per pancake onto the preheated skillet. Cook for 2–3 minutes, or until bubbles form on the surface and edges appear set.
07 - Carefully flip each pancake and cook for another 1–2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter, adding more butter to the skillet as needed to prevent sticking.
09 - Serve warm pancakes with maple syrup, extra Greek yogurt, or fresh blueberries as desired.

# Expert Suggestions:

01 -
  • The Greek yogurt makes these pancakes incredibly moist while keeping them light and airy
  • They come together so quickly that you can have a breakfast that feels like a treat any day of the week
02 -
  • Overmixing the batter will make your pancakes tough, so stop as soon as the flour disappears
  • If using frozen blueberries, keep them frozen right until you fold them in to prevent purple streaks throughout your batter
03 -
  • Let the batter rest for 5 to 10 minutes before cooking for even fluffier results
  • Keep finished pancakes on a baking sheet in a 200 degree oven so everyone can eat together

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