Greek Yogurt Blueberry Pancakes (Printable Version)
Fluffy pancakes with Greek yogurt and fresh blueberries, ready in 25 minutes.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1 cup Greek yogurt, plain
07 - 2 large eggs
08 - 1/4 cup milk
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons melted butter
→ Add-ins
11 - 1 cup fresh blueberries
# How to Make It:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined.
02 - In a separate bowl, whisk Greek yogurt, eggs, milk, vanilla extract, and melted butter until smooth and homogeneous.
03 - Pour wet mixture into dry ingredients. Gently fold together until just combined; small lumps are acceptable. Avoid overmixing to prevent dense pancakes.
04 - Gently fold blueberries into the batter, taking care not to crush them.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly brush surface with butter.
06 - Pour approximately 1/4 cup batter per pancake onto the heated surface. Cook until bubbles form across the surface and edges appear set, about 2-3 minutes.
07 - Flip pancakes carefully and cook an additional 1-2 minutes until golden brown and completely cooked through.
08 - Repeat with remaining batter, adding more butter to the skillet as needed between batches.
09 - Serve pancakes warm with optional toppings: extra Greek yogurt, fresh blueberries, and maple syrup.
# Expert Tips:
01 -
- The Greek yogurt makes them incredibly tender while keeping each bite satisfyingly substantial
- They reheat beautifully for breakfast throughout the week, if they last that long
02 -
- Overmixing the batter will make these tough, so stop as soon as the flour disappears into the mixture
- Frozen blueberries work beautifully here but do not thaw them first or they will bleed into the batter
03 -
- Let the batter rest for 5 minutes before cooking for the fluffiest results
- Keep finished pancakes warm in a 200°F oven while you finish the batch