Fluffy Greek Yogurt Blueberry Pancakes (Printable)

Light, airy pancakes with creamy Greek yogurt and juicy 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 and unsweetened
07 - 2 large eggs
08 - 1/4 cup milk, dairy or plant-based
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons unsalted butter, melted plus extra for cooking

→ Add-Ins

11 - 1 cup fresh blueberries, frozen unthawed also acceptable

# How-To Steps:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly blended.
02 - Whisk Greek yogurt, eggs, milk, vanilla extract, and melted butter in a separate bowl until completely smooth.
03 - Pour wet ingredients into dry ingredients. Gently fold until just combined, avoiding overmixing; small lumps remaining are acceptable.
04 - Carefully fold blueberries into the batter, distributing evenly while maintaining delicate texture.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly coat surface with butter.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until surface bubbles form and edges appear set.
07 - Turn pancakes and cook an additional 1 to 2 minutes until golden brown and completely cooked through.
08 - Repeat cooking process with remaining batter, buttering pan as needed. Serve immediately topped with fresh blueberries, maple syrup, or preferred toppings.

# Expert Tips:

01 -
  • The Greek yogurt creates an incredible fluffiness that regular pancake batter just can't achieve
  • They're substantial enough to keep you full but somehow still feel light and delicate on your tongue
  • The blueberries burst in your mouth creating little pockets of warm sweetness throughout every bite
02 -
  • Overmixing is the enemy of fluffy pancakes so stop as soon as the flour disappears
  • Letting the batter rest for 5 minutes before cooking gives the flour time to hydrate for better texture
  • Frozen blueberries work fine but don't thaw them first or they'll bleed into your batter
03 -
  • Test your griddle temperature with a few drops of water they should dance and sizzle not evaporate instantly
  • Use a measuring cup to scoop batter for consistent size and even cooking

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