Description
These fluffy Greek Yogurt Pancakes with Blueberries offer a deliciously tangy twist on a classic breakfast favorite. Made with creamy Greek yogurt and bursting with fresh or frozen blueberries, these pancakes are light, moist, and packed with protein, perfect for a nutritious morning meal. Served with a drizzle of maple syrup, they’re simple to make and sure to please the whole family.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 1/2 cup whole milk (or dairy-free alternative)
- 2 large eggs
Add-ins and Serving
- 1 cup blueberries (fresh or frozen)
- Maple syrup for serving
Instructions
- Prepare Ingredients: Gather all ingredients on the counter for an efficient cooking process.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Mix Wet Ingredients: In another bowl, whisk the plain Greek yogurt, whole milk, and eggs until the mixture is smooth and homogenous.
- Combine Mixtures: Gently fold the dry ingredients into the wet mixture just until combined. Be careful not to overmix to keep the pancakes light and fluffy.
- Add Blueberries: Carefully fold in the blueberries to the batter, distributing them evenly without breaking them up.
- Cook Pancakes: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on top, then flip and cook the other side until golden brown.
Notes
- For fluffier pancakes, avoid overmixing the batter; lumps are okay.
- You can substitute whole milk with any dairy-free milk like almond or oat milk.
- If using frozen blueberries, do not thaw to prevent the batter from becoming watery.
- Serve warm with maple syrup and extra blueberries if desired.
- To keep pancakes warm, place them on a baking sheet in a 200°F (95°C) oven while finishing the batch.
