Greek Yogurt Pancakes with Blueberries (Print Version)
Greek yogurt pancakes packed with protein and fresh blueberries. Light, fluffy, and ready in 20 minutes for a satisfying breakfast.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Fluffy Batter Base
01 -
1 1/4 cups all-purpose flour
02 -
1 tsp baking powder
03 -
1/2 tsp baking soda
04 -
1/4 tsp salt
05 -
1 tbsp granulated sugar
→ Creamy Yogurt Blend
06 -
1 cup plain full-fat Greek yogurt
07 -
2 large eggs
08 -
1/3 cup whole milk
09 -
2 tbsp unsalted butter, melted
10 -
1 tsp pure vanilla extract
→ Bright Blueberry Mix
11 -
1 cup fresh blueberries
12 -
1 tsp lemon zest
13 -
1 tbsp fresh lemon juice
→ Golden Finish & Toppings
14 -
2 tbsp unsalted butter, for greasing the pan
15 -
1/4 cup pure maple syrup
16 -
1/2 cup fresh blueberries, for serving
17 -
1/4 cup plain Greek yogurt, for serving
# Instructions:
01 -
In a large mixing bowl, whisk together 1 1/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tbsp granulated sugar until evenly combined. Creating a well-blended dry base is the first secret to perfectly Fluffy Greek Yogurt Pancakes with Blueberries.
02 -
In a separate medium bowl, whisk together 1 cup plain full-fat Greek yogurt, 2 large eggs, 1/3 cup whole milk, 2 tbsp melted unsalted butter, and 1 tsp pure vanilla extract until smooth and fully combined. The Greek yogurt creates an exceptionally creamy, rich batter.
03 -
Pour the wet ingredients into the dry ingredients and fold together using a rubber spatula until just combined. Do not overmix — a few small lumps are perfectly fine. Overmixing develops gluten and will make your Fluffy Greek Yogurt Pancakes with Blueberries dense and tough.
04 -
In a small bowl, gently toss 1 cup fresh blueberries with 1 tsp lemon zest and 1 tbsp fresh lemon juice. Fold this Bright Blueberry Mix carefully into the pancake batter, distributing the berries evenly without crushing them. Let the batter rest for 3 minutes before cooking.
05 -
Heat a large non-stick skillet or griddle over medium heat. Add about 1/2 tbsp of the 2 tbsp unsalted butter for greasing and swirl to coat the surface evenly. The pan is ready when a drop of water flicked onto the surface sizzles and evaporates immediately.
06 -
Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form across the surface and the edges look set. Flip carefully and cook for another 1–2 minutes until golden brown. Repeat with remaining batter, adding butter between batches as needed.
07 -
Stack your warm Fluffy Greek Yogurt Pancakes with Blueberries on serving plates. Top generously with 1/2 cup fresh blueberries, a dollop of 1/4 cup plain Greek yogurt, and a drizzle of 1/4 cup pure maple syrup. Serve immediately for the best texture and flavor experience.
# Notes:
01 -
💡 Cooking Tip: For the fluffiest Fluffy Greek Yogurt Pancakes with Blueberries, make sure all your wet ingredients — especially the Greek yogurt and eggs — are at room temperature before mixing. Cold ingredients can cause the melted butter to seize and create an uneven batter.
02 -
🫐 Substitution Tip: No fresh blueberries on hand? Frozen blueberries work great — just fold them in straight from the freezer without thawing to prevent the batter from turning purple. You can also swap blueberries for raspberries or diced strawberries.
03 -
🧊 Storage Advice: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days, or frozen in a single layer for up to 2 months. Reheat in a toaster or a 325°F oven for 5 minutes to restore their fluffy texture.
04 -
🍽️ Serving Tip: For an elevated brunch presentation, warm your maple syrup slightly before drizzling and add a light dusting of powdered sugar over the stack. A few sprigs of fresh mint alongside the blueberries make a beautiful, restaurant-worthy garnish.
# Tools You'll Need:
01 -
large mixing bowl
02 -
medium mixing bowl
03 -
whisk
04 -
non-stick skillet or griddle
05 -
spatula
06 -
measuring cups and spoons
07 -
zester
08 -
ladle
# Nutrition Facts (Per Serving):
Calories: 390 kcal
Total Fat: 15 g
Total Carbohydrate: 51 g
Protein: 14 g