Fluffy Greek Yogurt Blueberry Pancakes (Printable)

Light, airy Greek yogurt pancakes bursting with fresh blueberries

# What goes in:

→ 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

# Directions:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly blended.
02 - In a separate bowl, whisk Greek yogurt, milk, eggs, melted butter, and vanilla extract until smooth and uniform.
03 - Pour wet ingredients into dry ingredients. Stir gently until just combined; small lumps are acceptable. Avoid overmixing to maintain fluffy texture.
04 - Gently fold blueberries into the batter using a spatula, taking care not to crush the fruit.
05 - Heat a nonstick skillet or griddle over medium heat. Brush lightly with melted butter to prevent sticking.
06 - Scoop ¼ cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on surface and edges appear set.
07 - Flip pancakes carefully and cook for an additional 1–2 minutes until golden brown and completely cooked through.
08 - Repeat cooking process with remaining batter, adding butter to the skillet as needed between batches.
09 - Serve pancakes warm with maple syrup, extra Greek yogurt, or additional fresh blueberries as desired.

# Expert Advice:

01 -
  • They are incredibly light yet somehow still feel satisfying and wholesome
  • The Greek yogurt creates the most tender texture while keeping things protein rich
  • Blueberries burst in every bite creating little pockets of warmth and sweetness
02 -
  • Overmixing is the enemy of fluffy pancakes, so stop stirring as soon as the flour disappears
  • Letting the batter rest for 5 minutes while the pan heats makes a noticeable difference in texture
  • Frozen blueberries must stay frozen or they will turn your batter purple and uneven
03 -
  • Test your pan with a few drops of water, they should dance and evaporate quickly
  • Butter the pan between batches but wipe excess with a paper towel
  • Press down gently after flipping to ensure the center cooks through

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