Greek Yogurt Blueberry Pancakes (Printable)

Fluffy pancakes loaded with fresh blueberries and creamy Greek yogurt for a protein-rich morning breakfast.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon 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 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 the wet ingredients into the dry mixture. Gently fold together until just combined—small lumps are fine. Do not overmix or pancakes will become dense.
04 - Gently fold the 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 ¼ cup of batter per pancake onto the skillet. Cook until bubbles form across the surface and edges appear set, about 2–3 minutes.
07 - Carefully flip each pancake and cook for an additional 1–2 minutes until golden brown and completely cooked through.
08 - Continue with remaining batter, adding more butter to the skillet as needed between batches.
09 - Serve pancakes warm, garnished with extra Greek yogurt, fresh blueberries, and maple syrup if desired.

# Expert Tips:

01 -
  • The Greek yogurt creates the most tender interior while keeping these pancakes protein-packed enough to power you through a morning
  • Blueberries burst in every bite, and that slight tang from the yogurt balances the sweetness perfectly
02 -
  • Overmixing the batter will make these pancakes tough instead of tender, so stop mixing as soon as the flour disappears
  • Frozen blueberries work perfectly fine but do not thaw them first or they will bleed into the batter
03 -
  • Let the batter rest for 5 minutes before cooking for even fluffier results
  • Use a cookie scoop to portion the batter for uniform pancakes every time

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