Greek Yogurt Blueberry Pancakes (Printable)

Fluffy, tangy 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
07 - 2 large eggs
08 - 1/4 cup milk
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons melted butter, plus extra for cooking

→ Add-ins

11 - 1 cup fresh blueberries

# Directions:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
02 - In a separate bowl, whisk Greek yogurt, eggs, milk, vanilla extract, and melted butter until smooth and uniform.
03 - Pour wet ingredients into dry ingredients and fold gently until just combined. The batter should remain slightly lumpy—avoid overmixing to prevent tough pancakes.
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 melted butter to coat the surface.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form across the surface and edges appear set.
07 - Carefully flip pancakes 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 pancakes warm. Garnish with additional Greek yogurt, fresh blueberries, and maple syrup if desired.

# Expert Tips:

01 -
  • The yogurt creates the most incredibly tender texture while keeping these pancakes protein-packed enough to power you through a morning
  • Blueberries burst into little jam pockets as they cook, making every bite feel like a surprise gift
02 -
  • Let the batter rest for 5 to 10 minutes before cooking; the flour absorbs moisture and makes noticeably fluffier pancakes
  • The first pancake is always your test run; adjust the heat if it browns too fast or cooks too slowly
03 -
  • Use an ice cream scoop to portion the batter; it creates perfectly round pancakes and less mess than ladles
  • Letting the pan heat properly between batches prevents uneven cooking

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