Fluffy Greek Yogurt Blueberry Pancakes (Print Version)

Light, airy pancakes with juicy blueberries and creamy Greek yogurt. Perfect for cozy breakfast or brunch.

# What You 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 - 3/4 cup plain Greek yogurt
07 - 1/2 cup milk (whole or 2%)
08 - 2 large eggs
09 - 2 tbsp unsalted butter, melted and cooled
10 - 1 tsp vanilla extract

→ Add-ins

11 - 1 cup fresh blueberries (or frozen, not thawed)

→ For Cooking

12 - Butter or oil, for greasing the pan

# How-To Steps:

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 together the Greek yogurt, milk, eggs, melted butter, and vanilla extract until completely smooth and combined.
03 - Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; small lumps are acceptable and desirable for fluffy pancakes.
04 - Gently fold in the blueberries, being careful not to crush them. If using frozen berries, add them directly from frozen.
05 - Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Scoop approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes until bubbles form on the surface and edges appear set.
07 - Carefully flip pancakes and cook for an additional 1-2 minutes until golden brown and cooked through. Adjust heat if browning too quickly.
08 - Repeat with remaining batter, greasing the pan as needed between batches. Keep cooked pancakes warm in a low oven if desired.
09 - Serve warm pancakes with maple syrup, additional fresh blueberries, or a dollop of Greek yogurt.

# Expert Tips:

01 -
  • The Greek yogurt creates an incredibly tender crumb while keeping these pancakes light and fluffy
  • They reheat beautifully for busy weekday breakfasts without losing their texture
  • The protein boost means you stay satisfied until lunch without that post-pancake sugar crash
02 -
  • Overmixing is the enemy of fluffy pancakes—stop as soon as the flour disappears, even if the batter looks lumpy
  • Let the batter rest for 5 minutes before cooking to let the flour hydrate for even better texture
  • Keep your heat at medium—high heat burns the outside before the inside cooks through
03 -
  • Never mash or press down on your pancakes while they cook—this squeezes out all the air you worked to create
  • Keep finished pancakes warm in a 200°F oven while you cook the rest of the batch
  • If using frozen blueberries, toss them in a little flour before adding to prevent them from sinking to the bottom

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