Greek Yogurt Blueberry Pancakes (Print Version)
Fluffy pancakes with Greek yogurt and fresh blueberries—ready in 25 minutes for a wholesome breakfast.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 1 cup plain Greek yogurt
07 - 2 large eggs
08 - 1/4 cup milk
09 - 1 tsp vanilla extract
10 - 2 tbsp melted butter
→ Add-ins
11 - 1 cup fresh blueberries
# How-To Steps:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well blended.
02 - In a separate bowl, whisk Greek yogurt, eggs, milk, vanilla extract, and melted butter until smooth and creamy.
03 - Pour wet ingredients into dry ingredients and gently fold together until just combined. Avoid overmixing to keep pancakes tender.
04 - Gently fold blueberries into the batter, being careful not to crush them.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly brush with melted butter.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on surface and edges appear set, about 2 to 3 minutes.
07 - Carefully flip pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter, adding more butter to the skillet as needed between batches.
09 - Serve pancakes warm, optionally topped with additional Greek yogurt, fresh blueberries, and maple syrup.
# Expert Tips:
01 -
- The Greek yogurt adds protein and makes these pancakes incredibly moist without any oil or heavy cream in the batter
- These come together in just 10 minutes of prep time, perfect for lazy mornings when you want something special but effortless
02 -
- The batter will be thick and slightly lumpy, which is exactly what you want because thin batter spreads too much and makes flat pancakes
- Letting the batter rest for 5 minutes before cooking helps the flour absorb the liquid and results in more tender pancakes
03 -
- Use frozen blueberries straight from the freezer without thawing to prevent them from bleeding into the batter and turning your pancakes gray
- Test your skillet temperature by sprinkling a few drops of water in the pan, they should dance and sizzle but not evaporate instantly