Fluffy Greek Yogurt Blueberry (Printable)
Light, airy pancakes enriched with Greek yogurt and loaded with juicy blueberries for a flavorful brunch.
# Ingredient List:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 3/4 cup plain Greek yogurt
07 - 1/2 cup milk (whole or 2%)
08 - 2 large eggs
09 - 2 tbsp unsalted butter, melted and cooled
10 - 1 tsp vanilla extract
→ Add-ins
11 - 1 cup fresh blueberries (or frozen, not thawed)
→ For Cooking
12 - Butter or oil for greasing the pan
# Steps:
01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly incorporated.
02 - Whisk together the Greek yogurt, milk, eggs, melted butter, and vanilla extract in a separate bowl until completely smooth.
03 - Pour the wet ingredients into the dry ingredients and gently fold until just combined. The batter should remain slightly lumpy—avoid overmixing to prevent dense pancakes.
04 - Gently fold the blueberries into the batter, taking care not to crush them.
05 - Preheat a non-stick skillet or griddle over medium heat and lightly coat with butter or oil.
06 - Scoop approximately 1/4 cup of batter per pancake onto the hot surface. Cook for 2–3 minutes until bubbles form across the surface and edges appear set.
07 - Carefully flip each pancake and cook for an additional 1–2 minutes until golden brown and cooked through the center.
08 - Repeat with remaining batter, greasing the pan as needed between batches.
09 - Serve warm pancakes with maple syrup, additional fresh blueberries, or a dollop of Greek yogurt.
# Expert Advice:
01 -
- The Greek yogurt makes them incredibly tender while keeping you full for hours
- They somehow taste decadent but come together in under 30 minutes
02 -
- Overmixing the batter creates tough, rubbery pancakes, so stop as soon as the flour disappears
- Frozen blueberries work fine but add them straight from the freezer to prevent bleeding
03 -
- Let the batter rest for five minutes before cooking for even fluffier results
- Keep finished pancakes warm in a 200 degree oven while cooking the rest