Fluffy Greek Yogurt Blueberry Pancakes (Printable Version)

Light, fluffy pancakes featuring creamy Greek yogurt and fresh blueberries for a satisfying breakfast.

# What You'll 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 (plus extra for cooking)

→ Add-Ins

11 - 1 cup fresh blueberries (frozen can be used 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 and incorporated.
03 - Pour wet ingredients into dry ingredients. Gently fold together until just combined—some small lumps should remain. Avoid overmixing to ensure tender pancakes.
04 - Carefully fold blueberries into batter, distributing evenly while being gentle to prevent bursting.
05 - Heat nonstick skillet or griddle over medium heat. Lightly coat surface with butter.
06 - Scoop 1/4 cup batter per pancake onto skillet. Cook 2–3 minutes until bubbles form across surface and edges appear set.
07 - Turn pancakes and cook additional 1–2 minutes until golden brown and completely cooked through.
08 - Repeat with remaining batter, adding butter to pan as needed. Serve warm with additional blueberries, maple syrup, or desired toppings.

# Expert Tips:

01 -
  • The Greek yogurt makes them impossibly fluffy without requiring buttermilk or special techniques
  • These pancakes are protein-packed enough to keep you full until lunch but light enough that you can stack them high
02 -
  • Overmixing is the number one way to ruin pancake texture. The more you stir, the tougher and flatter they become.
  • Letting the batter rest for 5 to 10 minutes before cooking results in noticeably fluffier pancakes.
  • Low and slow heat is better than high heat. The middle needs time to cook through before the outside burns.
03 -
  • Use a cookie scoop to portion your batter. Every pancake will be the same size and cook at the same rate.
  • If your blueberries keep sinking to the bottom of the batter, toss them in a tablespoon of flour before folding them in.

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