Fluffy Greek Yogurt Blueberry Pancakes (Printable)
Light, airy pancakes with juicy blueberries and creamy Greek yogurt tang—ready in 25 minutes.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon fine sea salt
→ Wet Ingredients
06 - ¾ cup plain Greek yogurt
07 - ½ cup milk
08 - 2 large eggs
09 - 2 tablespoons melted unsalted butter, plus extra for cooking
10 - 1 teaspoon vanilla extract
→ Add-Ins
11 - 1 cup fresh or frozen blueberries
# How To Make It:
01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk the Greek yogurt, milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are acceptable for tender pancakes.
04 - Gently fold in the blueberries, being careful not to crush them.
05 - Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter.
06 - Scoop ¼ cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, or until bubbles form across the surface and edges appear set.
07 - Flip pancakes carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter, adding more butter to the skillet as needed to prevent sticking.
09 - Serve warm pancakes with maple syrup, extra Greek yogurt, or additional fresh blueberries.
# Expert Advice:
01 -
- The Greek yogurt makes them incredibly tender while keeping that classic pancake puff we all crave
- They reheat surprisingly well, so Monday morning breakfast is basically done
02 -
- Overmixing the batter is the fastest way to make tough, dense pancakes, so stop as soon as the flour disappears
- Frozen blueberries do not need thawing and will actually hold their shape better than fresh ones
03 -
- Let the batter rest for 5 minutes before cooking to let the flour hydrate for even fluffier pancakes
- Test your skillet by flicking water into it, the drops should dance and evaporate, not sizzle violently