Why You’ll Love These Greek Yogurt Pancakes with Blueberries
- Unbelievably Fluffy and Tender. The combination of Greek yogurt and a careful hand with the mixing creates a batter that rises into the lightest, most cloud-like pancakes you’ve ever had. They practically melt in your mouth.
- A Protein-Packed Powerhouse. Thanks to the Greek yogurt and eggs, these pancakes are surprisingly satisfying. They’ll keep you full and energized for hours, making them a fantastic breakfast before a busy day or a long walk.
- The Perfect Sweet-Tang Balance. The natural tang of the yogurt cuts through the sweetness of the maple syrup and blueberries beautifully. It’s a more complex, grown-up flavour profile that keeps you coming back for just one more bite.
- Incredibly Versatile and Forgiving. Don’t have blueberries? No problem. This base recipe is a dream canvas for chocolate chips, raspberries, or even just a dash of cinnamon. It’s a forgiving batter that still turns out perfect pancakes even if you’re a little off on a measurement.
Ingredients & Tools
- 1 ½ cups (190 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup (240 g) plain Greek yogurt (I use full-fat for the best texture, but low-fat works too)
- 1 cup (240 ml) milk (any kind you like)
- 2 large eggs
- 2 tablespoons (28 g) unsalted butter, melted and slightly cooled (plus more for the griddle)
- 1 teaspoon pure vanilla extract
- 1 heaping cup (150 g) fresh or frozen blueberries (if using frozen, do not thaw)
Tools: A large mixing bowl, a medium mixing bowl, a whisk, a ladle or ¼ cup measuring cup, a large non-stick skillet or griddle, and a spatula.
You’ll notice the ingredients are pretty standard pantry staples, but the quality really matters here. Using a good, thick Greek yogurt is key for that rich texture, and real vanilla extract makes a world of difference in the aroma. A little goes a long way!
Serves: 4 (makes about 12 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Why full-fat Greek yogurt? Honestly, it just creates a richer, more decadent pancake. The fat content contributes to a supremely tender crumb. If you only have low-fat, your pancakes will still be delicious, but they might be a touch less moist.
- Can I use frozen blueberries? Absolutely! In fact, I often do. The trick is to use them straight from the freezer—do not thaw them. Tossing them in a tablespoon of the flour mixture before folding them into the batter helps prevent them from “bleeding” too much purple colour into your beautiful golden pancakes.
- Don’t overmix the batter! This is the golden rule of pancake making. A few lumps in the batter are not just okay, they are desirable. Overmixing develops the gluten in the flour, leading to tough, chewy pancakes instead of light and fluffy ones. Stir until the ingredients are *just* combined.
- Get your pan to the right temperature. This is crucial. If the pan is too cool, the pancakes will spread and be greasy. If it’s too hot, they’ll burn on the outside before cooking through. A flick of water should sizzle and dance across the surface—that’s your sign it’s ready.
How to Make Greek Yogurt Pancakes with Blueberries
Step 1: Combine the Dry Ingredients. In your large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This isn’t just about mixing—you’re aerating the flour and ensuring the leavening agents are evenly distributed, which is the first secret to a good rise. Give it a good 30-second whisk until it’s one uniform colour.
Step 2: Whisk the Wet Ingredients. In the medium bowl, whisk the Greek yogurt and milk together until smooth. It might take a minute to fully incorporate the thick yogurt. Then, whisk in the eggs, one at a time, followed by the melted butter and vanilla extract. You’ll end up with a smooth, pale, and slightly thick liquid. The aroma of the vanilla at this stage is just wonderful.
Step 3: The Big Merge. Pour the wet yogurt mixture into the bowl with the dry ingredients. Now, use your whisk and stir gently. I mean it—be gentle! Stir just until the flour disappears. The batter will be thick and lumpy, and that is exactly what you want. A few dry streaks are fine; they’ll incorporate as you finish. Overmixing is the enemy of fluffiness, remember?
Step 4: Fold in the Blueberries. If you’re using frozen blueberries, toss them with a tablespoon of the flour mixture first—this little hack is a game-changer. Then, gently fold the blueberries into the batter using a spatula. Just a few folds to distribute them evenly. You don’t want to crush them.
Step 5: Cook to Golden Perfection. Heat your skillet or griddle over medium heat. Add a small pat of butter and swirl to coat. Test the heat with a drop of water—it should sizzle energetically. Using a ladle or ¼ cup measure, pour batter onto the hot surface. Cook until you see bubbles forming on the surface and the edges look set and slightly dry, about 2-3 minutes. This is your signal to flip!
Step 6: The Flip and Finish. Slide your spatula underneath and confidently flip each pancake. They should be a beautiful golden brown. Cook for another 1-2 minutes on the second side, until equally golden and cooked through. You can peek by pressing the center gently—it should spring back. Transfer to a plate and repeat with the remaining batter, adding more butter to the pan as needed.
Serving Suggestions
Complementary Dishes
- Crispy Turkey Bacon or Sausage — The salty, savoury crunch is the perfect counterpoint to the sweet, fluffy pancakes. It creates a truly balanced breakfast plate that feels like a special occasion.
- Scrambled Eggs with Fresh Herbs — For a protein-packed brunch, a side of softly scrambled eggs with chives or dill adds a lovely savoury element that makes the meal feel complete and utterly satisfying.
Drinks
- A Strong Cup of Coffee — The bitterness of a good dark roast coffee cuts through the richness of the pancakes and blueberries beautifully. It’s a classic pairing for a reason.
- Freshly Squeezed Orange Juice — The bright, sunny acidity of OJ is a fantastic palate cleanser between bites. It feels refreshing and light alongside the hearty pancakes.
Something Sweet
- Warm Maple Syrup and Extra Blueberries — This is non-negotiable for me. Gently warm your maple syrup and pour it generously over the stack. Scattering a few extra fresh blueberries on top adds a fresh burst of flavour.
- A Dollop of Whipped Cream or Yogurt — For an extra-indulgent touch, a spoonful of lightly sweetened whipped cream or even more Greek yogurt adds a cool, creamy element that’s just divine.
Top Mistakes to Avoid
- Mistake: Overmixing the batter. I know I’ve said it twice already, but it’s the number one reason pancakes turn out tough. A lumpy batter is a fluffy pancake’s best friend. Walk away from the whisk as soon as the flour is incorporated.
- Mistake: Flipping too early. Impatience is the second biggest pancake flaw. Wait for those bubbles to pop on the surface and the edges to look matte and set. If you flip too soon, you’ll have a sad, undercooked, and misshapen pancake. Trust the process!
- Mistake: Cooking at the wrong temperature. If your heat is too high, the outside will burn before the inside is cooked. Too low, and they’ll be pale, greasy, and dense. Medium heat is your sweet spot—it might take a pancake or two to get it perfect, and that’s okay.
- Mistake: Pressing down on the pancakes with the spatula. I’ve messed this up before too… you flip the pancake and then press it down, thinking you’re helping it cook. All you’re doing is squeezing out the air bubbles that make it fluffy! Just let it be.
Expert Tips
- Tip: Keep cooked pancakes warm in a single layer. To keep a whole batch warm for serving, place them in a single layer on a baking sheet in a 200°F (95°C) oven. Stacking them straight away will make them steam and get soggy. Nobody wants a soggy pancake.
- Tip: Make a “test” pancake first. Always cook one small pancake first to test your batter consistency and pan temperature. This is your chance to adjust—add a splash more milk if it’s too thick, or turn the heat down if it’s browning too fast. Consider it a delicious quality control check.
- Tip: Use an ice cream scoop for perfectly uniform pancakes. For picture-perfect, evenly-sized pancakes, a medium ice cream scoop is your best friend. It’s clean, quick, and ensures they all cook at the same rate.
- Tip: Get creative with your add-ins. This base recipe is a dream. Try adding a teaspoon of lemon zest to the batter, or swap the blueberries for dark chocolate chips and a sprinkle of sea salt. The possibilities are endless.
FAQs
Can I make the batter the night before?
I don’t recommend making the full batter ahead of time. The baking powder and soda will start to react as soon as they hit the liquid, and you’ll lose all that leavening power by morning, resulting in flat pancakes. However, you can whisk the dry ingredients and the wet ingredients in separate bowls the night before. Keep them covered in the fridge, then simply combine them in the morning for a super-fast breakfast.
My pancakes are turning out flat. What did I do wrong?
Flat pancakes are usually a sign of expired leavening agents (check the date on your baking powder and soda!) or overmixed batter. Another culprit could be the pan temperature—if it’s not hot enough, the pancakes will spread out instead of rising up. Make sure your baking powder is fresh by testing a bit in hot water; it should fizz vigorously.
Can I make these pancakes gluten-free or dairy-free?
Absolutely! For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use a plant-based Greek-style yogurt (like coconut or almond-based) and your favourite non-dairy milk. The melted butter can be replaced with a neutral oil like avocado or melted coconut oil. The method remains exactly the same.
Can I freeze the leftover cooked pancakes?
Yes, they freeze beautifully! Let the cooked pancakes cool completely, then place them in a single layer on a baking sheet to freeze solid. Once frozen, transfer them to a freezer bag. They’ll keep for up to 2 months. Reheat directly from frozen in a toaster or a 350°F (175°C) oven until warm—they’ll taste just-made.
Why are my blueberries sinking to the bottom of the pancake?
This is a common issue! The trick is to toss your blueberries (especially frozen ones) in that tablespoon of flour before folding them in. The light coating of flour helps them “grip” the batter and stay suspended throughout the pancake instead of sinking to the bottom during cooking.
Greek Yogurt Pancakes With Blueberries
Whip up the fluffiest Greek yogurt pancakes with juicy blueberries! My easy, protein-packed recipe creates a tender, tangy breakfast that's perfect for a slow weekend brunch.
Ingredients
Ingredients
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1 ½ cups all-purpose flour (190 g)
-
2 tablespoons granulated sugar (25 g)
-
2 teaspoons baking powder
-
½ teaspoon baking soda
-
½ teaspoon fine sea salt
-
1 cup plain Greek yogurt (240 g, full-fat recommended but low-fat works too)
-
1 cup milk (240 ml, any kind you like)
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2 large eggs
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2 tablespoons unsalted butter (28 g, melted and slightly cooled, plus more for the griddle)
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1 teaspoon pure vanilla extract
-
1 heaping cup fresh or frozen blueberries (150 g, if using frozen, do not thaw)
Instructions
-
Combine the Dry Ingredients. In your large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This isn't just about mixing—you're aerating the flour and ensuring the leavening agents are evenly distributed, which is the first secret to a good rise. Give it a good 30-second whisk until it's one uniform colour.01
-
Whisk the Wet Ingredients. In the medium bowl, whisk the Greek yogurt and milk together until smooth. It might take a minute to fully incorporate the thick yogurt. Then, whisk in the eggs, one at a time, followed by the melted butter and vanilla extract. You'll end up with a smooth, pale, and slightly thick liquid. The aroma of the vanilla at this stage is just wonderful.02
-
The Big Merge. Pour the wet yogurt mixture into the bowl with the dry ingredients. Now, use your whisk and stir gently. I mean it—be gentle! Stir just until the flour disappears. The batter will be thick and lumpy, and that is exactly what you want. A few dry streaks are fine; they'll incorporate as you finish. Overmixing is the enemy of fluffiness, remember?03
-
Fold in the Blueberries. If you're using frozen blueberries, toss them with a tablespoon of the flour mixture first—this little hack is a game-changer. Then, gently fold the blueberries into the batter using a spatula. Just a few folds to distribute them evenly. You don't want to crush them.04
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Cook to Golden Perfection. Heat your skillet or griddle over medium heat. Add a small pat of butter and swirl to coat. Test the heat with a drop of water—it should sizzle energetically. Using a ladle or ¼ cup measure, pour batter onto the hot surface. Cook until you see bubbles forming on the surface and the edges look set and slightly dry, about 2-3 minutes. This is your signal to flip!05
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The Flip and Finish. Slide your spatula underneath and confidently flip each pancake. They should be a beautiful golden brown. Cook for another 1-2 minutes on the second side, until equally golden and cooked through. You can peek by pressing the center gently—it should spring back. Transfer to a plate and repeat with the remaining batter, adding more butter to the pan as needed.06
