Fluffy Greek Yogurt Blueberry Pancakes (Print Page)

Light, airy pancakes made with creamy Greek yogurt and juicy blueberries. Ready in 25 minutes for the perfect breakfast or brunch.

# What You 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 and unsweetened
07 - 2 large eggs
08 - 1/4 cup milk, dairy or plant-based
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons unsalted butter, melted

→ Add-Ins

11 - 1 cup fresh blueberries, or frozen unthawed

# Directions:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
02 - In a separate bowl, whisk Greek yogurt, eggs, milk, vanilla extract, and melted butter until completely smooth.
03 - Pour wet mixture into dry ingredients. Gently fold together until just combined, leaving some small lumps intact to avoid tough pancakes.
04 - Carefully fold blueberries into the batter, taking care not to crush them.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter.
06 - Scoop 1/4 cup portions of batter onto the skillet. Cook for 2 to 3 minutes until bubbles form on surface and edges appear set. Flip and cook for 1 to 2 additional minutes until golden brown and cooked through.
07 - Repeat with remaining batter, adding butter to the pan as needed. Serve warm with additional blueberries, maple syrup, or desired toppings.

# Expert Tips:

01 -
  • These pancakes stay impossibly fluffy even after they cool down, which means you can actually sit down and eat with your family instead of standing at the stove
  • The Greek yogurt adds a subtle tang that cuts through the sweetness of maple syrup like a breakfast epiphany
02 -
  • If your batter looks too thick, add another tablespoon of milk rather than forcing more yogurt in
  • Letting the batter rest for 5 minutes before cooking makes an observable difference in texture
  • Wait until the pan is properly heated or your first pancake will be a sad pale mess
03 -
  • Use a cast-iron skillet if you want those crispy restaurant edges
  • Pat your blueberries dry if theyre especially juicy from sitting in the fridge

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