Greek Yogurt Blueberry Pancakes (Printable)
Fluffy pancakes with Greek yogurt and fresh blueberries, ready in 25 minutes.
# What You'll 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 - 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 teaspoon vanilla extract
10 - 2 tablespoons melted butter (plus more for cooking)
→ Add-ins
11 - 1 cup fresh blueberries (or frozen, not thawed)
# How to Make It:
01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
02 - In a separate 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 together until just combined. Do not overmix—small lumps are acceptable.
04 - Gently fold blueberries into the batter, being careful not to crush them.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly brush with butter to coat the surface.
06 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, about 2–3 minutes.
07 - Flip pancakes and cook for an additional 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 pancakes topped with extra Greek yogurt, fresh blueberries, and maple syrup if desired.
# Expert Suggestions:
01 -
- The tang from Greek yogurt makes these pancakes taste like something youd order at a fancy brunch spot
- They stay impossibly fluffy even after sitting on a plate for ten minutes while everyone gathers around
02 -
- Overmixing the batter will make your pancakes tough and rubbery so stop as soon as the flour disappears
- Frozen blueberries work beautifully but never thaw them first or theyll turn your batter purple and make pancakes soggy
03 -
- Keep cooked pancakes warm in a 200F oven while finishing the batch so everyone eats together
- Let the batter rest for 5 minutes before cooking for even fluffier results