Fluffy Greek Yogurt Blueberry Pancakes (Print Version)
Fluffy Greek yogurt pancakes packed with protein and fresh blueberries. A healthy, delicious breakfast that's easy to make and keeps you full.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Fluffy Pancake Foundation
01 -
1 1/2 cups all-purpose flour
02 -
2 tbsp granulated sugar
03 -
1 1/2 tsp baking powder
04 -
1/2 tsp baking soda
05 -
1/4 tsp fine sea salt
→ The Tangy Wet Blend
06 -
1 cup plain Greek yogurt (2% or full-fat)
07 -
1/2 cup milk (2% or whole)
08 -
1 large egg
09 -
1 tsp pure vanilla extract
→ Sweet Burst & Griddle Essentials
10 -
1 cup fresh blueberries
11 -
2 tbsp unsalted butter (for cooking)
12 -
1/2 cup pure maple syrup (for serving)
# Instructions:
01 -
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tbsp granulated sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp fine sea salt. This forms the essential foundation for your Fluffy Greek Yogurt Pancakes with Blueberries.
02 -
In a separate medium bowl, whisk together 1 cup plain Greek yogurt (2% or full-fat), 1/2 cup milk (2% or whole), 1 large egg, and 1 tsp pure vanilla extract until well combined. This tangy blend is key to the unique flavor.
03 -
Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are perfectly fine; overmixing will result in tough pancakes, not the Fluffy Greek Yogurt Pancakes with Blueberries you desire.
04 -
Gently fold 1 cup fresh blueberries into the pancake batter. Distribute them evenly without crushing them. This ensures a delightful burst of sweetness in every bite of your Fluffy Greek Yogurt Pancakes with Blueberries.
05 -
Heat a large non-stick skillet or griddle over medium heat. Melt 1/2 tbsp of the 2 tbsp unsalted butter, swirling to coat the surface. Repeat this process, adding more butter as needed, for subsequent batches of pancakes.
06 -
Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface before carefully flipping. Adjust heat as necessary to prevent burning.
07 -
Transfer cooked pancakes to a plate. Serve immediately with 1/2 cup pure maple syrup and any additional fresh blueberries. Enjoy your delicious Fluffy Greek Yogurt Pancakes with Blueberries!
# Notes:
01 -
For the fluffiest pancakes, avoid overmixing the batter. A few lumps are perfectly normal and will result in a tender texture.
02 -
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster, microwave, or on a griddle.
03 -
Feel free to substitute fresh blueberries with frozen (do not thaw) or other fruits like sliced bananas or raspberries. Chocolate chips are also a delicious addition!
04 -
Elevate your serving experience by adding a dollop of extra Greek yogurt, a sprinkle of powdered sugar, or a side of crispy bacon for a complete breakfast.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Whisk
03 -
Measuring cups and spoons
04 -
Non-stick griddle or large frying pan
05 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 444 kcal
Total Fat: 9 g
Total Carbohydrate: 79 g
Protein: 14 g