Fluffy Greek Yogurt Blueberry Pancakes (Printable)
Light, airy pancakes with creamy Greek yogurt and juicy blueberries—ready in 25 minutes for a satisfying breakfast.
# 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 - 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
→ Add-Ins
11 - 1 cup fresh blueberries, or frozen unthawed
# How-To:
01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until thoroughly incorporated.
02 - In a separate bowl, whisk the Greek yogurt, eggs, milk, vanilla extract, and melted butter until smooth and uniform in consistency.
03 - Pour the wet ingredients into the dry ingredients and gently fold together until just combined. The batter should remain slightly lumpy—avoid overmixing to maintain lightness.
04 - Carefully fold the blueberries into the batter, distributing them evenly without crushing the fruit.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter, using additional butter as needed between batches.
06 - Scoop 1/4 cup of batter per pancake onto the preheated skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
07 - Flip each pancake and cook for an additional 1 to 2 minutes until golden brown and completely cooked through.
08 - Continue cooking the remaining batter, greasing the pan as necessary. Serve immediately or keep warm in a 200°F oven until ready to serve.
# Expert Tips:
01 -
- The Greek yogurt makes them tangy and impossibly fluffy without any special technique
- They come together in under 30 minutes but taste like weekend brunch at a cafe
02 -
- Overmixing is the enemy of fluffy pancakes, so stop folding as soon as the flour disappears
- Frozen blueberries work beautifully, but add them straight from the freezer to prevent bleeding into the batter
03 -
- Full-fat Greek yogurt makes a noticeable difference in texture and richness
- Test your griddle temperature with a drop of batter first, it should sizzle gently but not smoke