Greek Yogurt Blueberry Pancakes (Printable version)

Fluffy pancakes enriched with Greek yogurt and loaded with fresh blueberries for a protein-packed morning treat.

# Ingredient list:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 1 cup plain Greek yogurt, full-fat or low-fat
07 - 2 large eggs
08 - ¼ cup milk
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons melted butter, plus extra for cooking

→ Add-ins

11 - 1 cup fresh blueberries or frozen, unthawed

# Directions:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt 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 until just combined. Be careful not to overmix—small lumps are acceptable.
04 - Gently fold blueberries into the batter, taking care not to crush them.
05 - Preheat a nonstick skillet or griddle over medium heat. Lightly brush with butter to coat the surface.
06 - Pour approximately ¼ 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 with additional Greek yogurt, fresh blueberries, and maple syrup if desired.

# Expert Tips:

01 -
  • The Greek yogurt creates the fluffiest, most tender texture youve ever experienced in a pancake
  • These feel indulgent but actually pack 10 grams of protein per serving
  • The batter comes together in under 10 minutes with ingredients you probably already have
02 -
  • Never use a whisk or electric mixer when combining wet and dry ingredients. This develops gluten and makes pancakes tough instead of tender.
  • Letting the batter rest for 5 minutes before cooking results in noticeably fluffier pancakes.
  • If using frozen blueberries, keep them frozen until the moment you fold them in to prevent bleeding into the batter.
03 -
  • Keep finished pancakes warm in a 200 degree F oven while cooking the rest of the batch
  • Extra batter can be stored in the refrigerator for up to 24 hours and still makes perfect pancakes
  • For perfectly round pancakes, use an ice cream scoop or measuring cup to portion the batter

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