Fluffy Greek Yogurt Blueberry Pancakes (Printable Version)
Light, airy pancakes with juicy blueberries and creamy Greek yogurt for a protein boost and tangy flavor.
# 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 - 3/4 cup plain Greek yogurt
07 - 1/2 cup milk (whole or 2%)
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted and cooled
10 - 1 teaspoon vanilla extract
→ Add-ins
11 - 1 cup fresh blueberries (or frozen, not thawed)
→ For Cooking
12 - Butter or oil, for greasing the pan
# Directions:
01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
02 - In a separate bowl, whisk together the Greek yogurt, milk, eggs, melted butter, and vanilla extract until smooth and incorporated.
03 - Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing; small lumps are acceptable and will produce tender pancakes.
04 - Gently fold the blueberries into the batter, being careful not to crush them.
05 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
06 - Scoop approximately 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges appear set, about 2-3 minutes.
07 - Carefully flip each pancake and cook for an additional 1-2 minutes until golden brown and cooked through.
08 - Repeat with the remaining batter, greasing the pan as needed between batches.
09 - Serve warm pancakes with maple syrup, additional fresh blueberries, or a dollop of Greek yogurt.
# Expert Tips:
01 -
- The Greek yogurt makes these pancakes incredibly fluffy while adding a subtle tang that balances the sweet blueberries perfectly.
- They actually keep you full until lunch thanks to the protein boost without feeling heavy or weighed down.
02 -
- Overmixing is the enemy of fluffy pancakes. Stop folding the moment the dry ingredients disappear even if streaks remain.
- Let the batter rest for five minutes before cooking. This gives the flour time to hydrate and results in more tender pancakes.
03 -
- Test your griddle temperature with a single pancake first. If it browns too quickly before bubbles form lower the heat.
- Use an ice cream scoop for perfectly portioned pancakes that cook evenly.