Fluffy Greek Yogurt Blueberry Pancakes (Printable)

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

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

→ Add-ins

11 - 1 cup fresh blueberries

→ For Cooking

12 - Butter or oil for greasing the pan

# How To Make It:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.
02 - Whisk Greek yogurt, milk, eggs, melted butter, and vanilla extract in a separate bowl until smooth and uniform.
03 - Pour wet ingredients into dry ingredients and gently fold until just combined. The batter should remain slightly lumpy—avoid overmixing.
04 - Gently fold blueberries into the batter, taking care not to crush them.
05 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
06 - Scoop 1/4 cup of batter per pancake onto the hot skillet. Cook for 2–3 minutes until bubbles form on the surface and edges appear set.
07 - Carefully flip pancakes and cook for an additional 1–2 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 Suggestions:

01 -
  • The tang from Greek yogurt balances maple syrup so beautifully you might skip the extra butter
  • These pancakes stay fluffy for hours which means you can make a big batch and actually sit down to eat with your family
02 -
  • Overmixing is the number one way to ruin pancakes leaving you with tough rubbery results instead of fluffy ones
  • Letting your batter rest for 5 to 10 minutes before cooking makes a huge difference in texture
03 -
  • Keep finished pancakes warm in a single layer on a baking sheet in a 200 degree oven so everyone can eat together
  • Use an ice cream scoop for perfectly portioned pancakes that all cook at the same rate

Go Back