Fluffy Greek Yogurt Blueberry Pancakes

Last Sunday I woke up craving something special but didnt want to spend hours in the kitchen. I spotted a container of Greek yogurt in the fridge and some slightly wrinkled blueberries that needed using. That random morning experiment turned into the fluffiest pancakes Ive ever made, and now theyre requested every weekend.

My sister was visiting when I first made these and she literally stopped mid bite to ask what was different about them. We ended up eating the entire batch standing at the counter while chatting and laughing. Now whenever she visits, these pancakes are non negotiable for breakfast.

Ingredients

• 1 cup (125 g) all-purpose flour: The foundation that gives structure while staying light and tender
• 2 tbsp granulated sugar: Just enough sweetness to balance the tangy yogurt without being sugary
• 1 tsp baking powder: Essential for that signature rise and fluffy texture we all want
• 1/2 tsp baking soda: Works with the yogurt to create extra lift and airiness
• 1/4 tsp salt: Enhances all the flavors and prevents the pancakes from tasting flat
• 3/4 cup (180 g) plain Greek yogurt: The secret ingredient making these incredibly moist and protein rich
• 1/2 cup (120 ml) milk: Whole milk creates the richest batter but 2 percent works perfectly too
• 2 large eggs: Provides structure and helps bind everything together beautifully
• 2 tbsp unsalted butter, melted and cooled: Adds richness and helps create those golden edges
• 1 tsp vanilla extract: Pure vanilla extract makes the flavor sing and smell amazing while cooking
• 1 cup (150 g) fresh blueberries: Fresh berries give the best burst, though frozen work if you dont thaw them first
• Butter or oil for cooking: A little butter in the pan creates that gorgeous crispy exterior

Instructions

Whisk the dry ingredients together:

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed.

Mix the wet ingredients separately:

In another bowl, whisk the Greek yogurt, milk, eggs, melted butter, and vanilla extract until completely smooth and creamy.

Combine the two mixtures:

Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. The batter should remain slightly lumpy, and overmixing will make them tough.

Fold in the blueberries:

Gently incorporate the blueberries so theyre evenly distributed without crushing them or turning the batter purple.

Heat your cooking surface:

Warm a non stick skillet or griddle over medium heat and lightly grease with butter or oil.

Cook the first side:

Scoop about 1/4 cup of batter per pancake onto the hot surface. Cook for 2 to 3 minutes until bubbles form and appear on the surface while the edges look set.

Flip and finish cooking:

Carefully flip each pancake and cook for another 1 to 2 minutes until golden brown and completely cooked through.

Repeat and serve:

Cook the remaining batter, adding more butter to the pan as needed. Serve the pancakes warm with maple syrup, extra berries, or a dollop of Greek yogurt.

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These pancakes have become my go to when friends sleep over because they feel fancy without requiring any special skills. Theres something magical about standing at the stove flipping them while everyone gathers in the kitchen, coffee in hand, waiting for their stack.

Make Them Your Own

Ive discovered that swapping half the flour for whole wheat adds a lovely nutty flavor and extra fiber. The texture stays fluffy but you get that wholesome grain taste that makes them feel even more satisfying.

Perfect Pan Temperature

After years of burnt or undercooked pancakes, I learned that medium heat is ideal. Too high and they burn before cooking through, too low and they turn dense. Watch for the bubbles to tell you when to flip.

Serving Suggestions

While maple syrup is classic, a dollop of extra Greek yogurt on top adds creaminess and protein. Sometimes I add lemon zest to the batter for a bright twist that makes these feel extra special.

• Try honey instead of syrup for a different sweetness profile
• Warm fruit compote makes these feel like restaurant quality
• A pat of butter melting on top is never a bad idea

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Theres nothing quite like a stack of warm pancakes on a slow morning to make everything feel right in the world.

Recipe FAQs

→ Can I use frozen blueberries in this pancake batter?

Yes, you can use frozen blueberries, but do not thaw them first to prevent streaking the batter. Add them directly to the batter just before cooking.

→ What's the best way to prevent overmixing the pancake batter?

Mix the wet and dry ingredients until just combined. It's okay to have a few lumps remaining - overmixing develops gluten and makes pancakes tough.

→ How can I make these pancakes more lemony?

Add 1 teaspoon of grated lemon zest to the wet ingredients for an extra bright, lemony flavor that complements the blueberries beautifully.

→ Can I substitute whole-wheat flour for all-purpose flour?

Yes, you can substitute whole-wheat flour for a nuttier flavor and added fiber. The pancakes may be slightly denser, so adjust liquid as needed.

→ What's the best way to serve these pancakes?

Serve warm with maple syrup, extra blueberries, or a dollop of Greek yogurt. They're also delicious with honey or fruit compote for added sweetness.