Greek Yogurt Blueberry Pancakes (Printable Version)

Fluffy, protein-packed breakfast with creamy yogurt and fresh blueberries

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 1 cup Greek yogurt, plain
07 - 2 large eggs
08 - ¼ cup milk
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons butter, melted

→ Add-ins

11 - 1 cup fresh blueberries

# Step-by-Step:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
02 - Whisk Greek yogurt, eggs, milk, vanilla extract, and melted butter in a separate bowl until smooth and fully incorporated.
03 - Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. Small lumps are acceptable; avoid overmixing to prevent tough pancakes.
04 - Gently fold blueberries into the batter, being careful not to crush them.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly brush with butter to prevent sticking.
06 - Pour approximately ¼ cup batter per pancake onto the 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 butter to the skillet as needed between batches.
09 - Serve pancakes warm with additional Greek yogurt, fresh blueberries, and maple syrup if desired.

# Expert Advice:

01 -
  • The Greek yogurt makes these pancakes incredibly fluffy while packing in protein that keeps you satisfied for hours
  • Fresh blueberries burst in every bite, creating little pockets of jammy sweetness without any added sugar
  • This batter comes together in under ten minutes, making it totally doable on busy weekday mornings
02 -
  • Let the batter rest for five minutes before cooking, which gives the flour time to hydrate and creates fluffier results
  • Don't press down on pancakes with your spatula, because you'll push out all the air that makes them light and tender
  • Keep cooked pancakes warm in a 200°F oven while you finish the batch, so everyone eats together
03 -
  • Frozen blueberries work perfectly if fresh aren't available, just add them frozen without thawing to prevent purple streaks
  • For extra tall pancakes, let the batter sit at room temperature for fifteen minutes before cooking to activate the leavening

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