Greek Yogurt Blueberry Pancakes (Printable)

Fluffy, tangy pancakes with juicy blueberries and creamy Greek yogurt for a wholesome 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 plain Greek yogurt (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 extra for cooking

→ Add-ins

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

# How To Make:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly blended.
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. Stop mixing as soon as flour streaks disappear to avoid 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. Lightly brush with melted butter to prevent sticking.
06 - Pour approximately ¼ 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 an additional 1–2 minutes until golden brown and completely cooked through.
08 - Continue cooking remaining pancakes, adding more butter to the skillet as needed between batches.
09 - Serve pancakes warm with additional Greek yogurt, fresh blueberries, and maple syrup if desired.

# Expert Hints:

01 -
  • The Greek yogurt creates the fluffiest, most tender pancakes you will ever make without any special techniques
  • These freeze beautifully so you can have homemade pancakes on busy weekday mornings
02 -
  • Overmixing the batter will make these tough and rubbery so stop as soon as the flour disappears
  • Frozen blueberries work perfectly 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
  • Keep cooked pancakes warm in a 200°F oven while you finish the batch

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