Go Back
Greek yogurt blueberry pancakes with fresh blueberries and yogurt topping

Greek Yogurt Blueberry Pancakes

These Greek yogurt blueberry pancakes are fluffy, lightly sweet, and high in protein from Greek yogurt and eggs. They are easy to make for breakfast, meal prep, or a simple weekend pancake stack with fresh blueberries.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American-Inspired
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon optional
  • Wet Ingredients
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1/2 cup milk
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • For Cooking and Serving
  • 1 cup blueberries fresh or frozen
  • 1 tbsp melted butter or oil plus more for the pan
  • Maple syrup for serving
  • Extra blueberries for topping

Equipment

  • 1 mixing bowls
  • 1 Whisk
  • 1 Nonstick skillet or griddle
  • 1 Spatula
  • 1 Measuring cups and spoons

Method
 

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  2. In a separate bowl, whisk the Greek yogurt, eggs, milk, maple syrup, vanilla extract, and melted butter or oil until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  4. Let the batter rest for 5 minutes so the pancakes cook up softer and fluffier.
  5. Gently fold in the blueberries.
  6. Heat a nonstick skillet or griddle over medium heat and lightly grease it.
  7. Pour small portions of batter onto the skillet and cook until bubbles form on top and the edges look set.
  8. Flip carefully and cook the other side until golden brown and cooked through.
  9. Repeat with the remaining batter, adding a little more oil or butter to the pan as needed.
  10. Serve warm with maple syrup, extra blueberries, or a spoonful of Greek yogurt.

Notes

Do not overmix the batter, or the pancakes can turn dense.
If using frozen blueberries, add them straight from frozen and avoid over-stirring so the batter does not turn purple.
The batter should be thick but scoopable. Add 1 to 2 extra tablespoons of milk if it feels too stiff.
Cook on medium heat instead of high heat so the outside does not brown before the center cooks.
Leftover pancakes can be stored in an airtight container in the fridge and reheated for breakfast meal prep.
Nutrition is an estimate and may vary based on the exact yogurt, flour, milk, toppings, and serving size used.