Fluffy Greek Yogurt Blueberry Pancakes (Printable Version)

Light, airy pancakes with juicy blueberries and creamy Greek yogurt for protein boost and tangy flavor.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt

→ Wet Ingredients

06 - 3/4 cup plain Greek yogurt
07 - 1/2 cup milk
08 - 2 large eggs
09 - 2 tbsp unsalted butter, melted and cooled
10 - 1 tsp vanilla extract

→ Add-ins

11 - 1 cup fresh blueberries

→ For Cooking

12 - Butter or oil, for greasing the pan

# Directions:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk together the Greek yogurt, milk, eggs, melted butter, and vanilla extract until smooth and well combined.
03 - Pour the wet ingredients into the dry ingredients and gently fold together until just combined. The batter should remain slightly lumpy—do not overmix as this will result in dense pancakes.
04 - Gently fold the blueberries into the batter, being careful not to crush them.
05 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
06 - Scoop approximately 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges appear set, about 2 to 3 minutes.
07 - Carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter, adding more butter or oil to the pan as needed between batches.
09 - Serve pancakes warm with maple syrup, additional fresh blueberries, or a dollop of Greek yogurt.

# Expert Hints:

01 -
  • The Greek yogurt makes them incredibly tender while adding protein that keeps you full for hours
  • Blueberries burst in every bite creating little pockets of sweetness throughout
02 -
  • Resist the urge to stir the batter until smooth, those lumps are literally what keeps the pancakes tender
  • Let the pan heat properly before adding batter so each pancake gets that perfect golden crust
03 -
  • If using frozen blueberries, keep them frozen right until you fold them in to prevent purple streaks
  • Let the batter rest for 5 minutes before cooking for even fluffier results

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