Fluffy Greek Yogurt Blueberry Pancakes (Printable)
Light and fluffy pancakes with Greek yogurt and fresh blueberries, ready in 25 minutes.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon fine sea salt
→ Wet Ingredients
06 - ¾ cup plain Greek yogurt
07 - ½ cup milk
08 - 2 large eggs
09 - 2 tablespoons melted unsalted butter, plus extra for cooking
10 - 1 teaspoon vanilla extract
→ Add-Ins
11 - 1 cup fresh or frozen blueberries
# How To Make It:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
02 - Whisk Greek yogurt, milk, eggs, melted butter, and vanilla extract in a separate bowl until smooth and creamy.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix; small lumps are acceptable.
04 - Gently fold blueberries into the batter, taking care not to crush them.
05 - Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter.
06 - Scoop ¼ cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on surface and edges appear set.
07 - Flip pancakes and cook for 1–2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter, adding butter to the skillet as needed to prevent sticking.
09 - Serve warm pancakes with maple syrup, extra Greek yogurt, or fresh blueberries.
# Expert Tips:
01 -
- The Greek yogurt creates impossibly fluffy pancakes while sneaking in protein
- Blueberries burst beautifully against the tangy batter, creating little pockets of warmth
02 -
- Overmixed batter makes tough pancakes—stir until just combined and walk away
- Frozen blueberries work beautifully but do not thaw them first or they will bleed purple streaks
03 -
- Let the batter rest for 5 minutes before cooking for extra fluffy results
- Room temperature ingredients blend more easily and create tender pancakes