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, dairy or unsweetened non-dairy
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons melted butter, plus more for cooking

→ Add-ins

11 - 1 cup fresh blueberries, or frozen unthawed

# Step-by-Step Instructions:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until thoroughly blended.
02 - In a separate bowl, whisk Greek yogurt, eggs, milk, vanilla extract, and melted butter until the mixture is completely smooth.
03 - Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. The batter should remain slightly lumpy—avoid overmixing to prevent tough pancakes.
04 - Gently fold the blueberries into the batter, taking care not to crush them.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly brush the surface with butter to prevent sticking.
06 - Pour approximately ¼ cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form across the surface and the edges appear set.
07 - Carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Repeat the cooking process with the remaining batter, adding more butter to the skillet as needed to prevent sticking.
09 - Serve the pancakes warm, garnished with additional Greek yogurt, fresh blueberries, and maple syrup if desired.

# Tips from hearthlykitchen:

01 -
  • The tangy yogurt cuts through maple syrup perfectly, making every bite feel balanced instead of cloyingly sweet
  • These pancakes stay fluffy for hours, so you can make a big batch and actually eat breakfast with your family instead of standing at the stove alone
02 -
  • Let the batter rest for 5 minutes before cooking. This simple step changed everything for me and produces noticeably fluffier results.
  • Do not press down on the pancakes with your spatula. I used to do this to check doneness but it just squeezes out all the air you worked to create.
03 -
  • Separate your eggs and beat the whites until soft peaks form, then fold them in at the end for restaurant style height
  • Use a cast iron skillet for the crispest edges. The heat retention makes such a noticeable difference.

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