Greek Yogurt Blueberry Pancakes (Printable)

Fluffy, tangy pancakes enriched with Greek yogurt and loaded with fresh blueberries for a protein-packed morning treat.

# What You Need:

→ Dry Ingredients

01 - 1 cup (120 g) all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - ¼ tsp salt

→ Wet Ingredients

06 - 1 cup (240 g) plain Greek yogurt, full-fat or low-fat
07 - 2 large eggs
08 - ¼ cup (60 ml) dairy or unsweetened non-dairy milk
09 - 1 tsp vanilla extract
10 - 2 tbsp melted butter, plus extra for cooking

→ Add-ins

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

# Steps:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well blended.
02 - In a separate bowl, whisk Greek yogurt, eggs, milk, vanilla extract, and melted butter until completely smooth.
03 - Pour wet ingredients into dry ingredients and gently fold together until just combined. Avoid overmixing to keep pancakes tender.
04 - Gently fold blueberries into the batter, being careful not to crush them.
05 - Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter.
06 - Pour approximately ¼ cup of 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 for 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 with additional Greek yogurt, fresh blueberries, and maple syrup if desired.

# Expert Advice:

01 -
  • The Greek yogurt makes them incredibly fluffy while adding protein that keeps you full for hours
  • The tanginess cuts through maple syrup beautifully, creating that perfect breakfast balance
02 -
  • The first pancake is always the sacrificial one. Use it to test your heat level and adjust.
  • Let the batter rest for 5 minutes before cooking. This lets the flour hydrate and makes fluffier results.
03 -
  • Use a measuring cup with a spout for consistent pancake size
  • Let your batter sit while the pan heats up. This small wait makes a noticeable difference.

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