Fluffy Greek Yogurt Blueberry Pancakes (Printable)
Light, airy pancakes with juicy blueberries and creamy Greek yogurt. Ready in 25 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1½ tsp baking powder
04 - ½ tsp baking soda
05 - ¼ tsp fine sea salt
→ Wet Ingredients
06 - ¾ cup plain Greek yogurt
07 - ½ cup milk
08 - 2 large eggs
09 - 2 tbsp melted unsalted butter, plus extra for cooking
10 - 1 tsp vanilla extract
→ Add-Ins
11 - 1 cup fresh or frozen blueberries
# How To Make It:
01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk the Greek yogurt, milk, eggs, melted butter, and vanilla extract until completely smooth and blended.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are acceptable and will yield tender pancakes.
04 - Gently fold in the blueberries, taking care not to crush them. If using frozen berries, add them directly without thawing.
05 - Heat a nonstick skillet or griddle over medium heat. Brush lightly with melted butter to coat the surface.
06 - Scoop ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form across the surface and edges appear set.
07 - Flip carefully and cook for another 1-2 minutes until golden brown and cooked through. Adjust heat if browning too quickly.
08 - Repeat with remaining batter, adding more butter to the skillet as needed to prevent sticking.
09 - Serve warm pancakes topped with maple syrup, extra Greek yogurt, or additional fresh blueberries.
# Expert Hints:
01 -
- The Greek yogurt creates an incredible lightness while keeping the pancakes moist
- These come together in under 30 minutes, making them perfect for weekday breakfast surprises
02 -
- Overmixing the batter will make these tough, so stop as soon as the flour streaks disappear
- Frozen blueberries work beautifully 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
- Use a ice cream scoop for perfectly portioned pancakes every time