Name: Greek Yogurt Pancakes with Blueberries Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 cup plain Greek yogurt; 1/2 cup milk (whole or almond); 1 large egg; 1 cup blueberries (fresh or frozen); Maple syrup (optional, for serving)

Jump to Recipe

If you’re looking for a breakfast that feels like a warm hug and tastes like a little springtime celebration, these Greek Yogurt Pancakes with Blueberries are here to brighten your morning. Fluffy, tender, and bursting with juicy blueberries, they marry the creamy tang of Greek yogurt with the sweet pop of fruit in every bite. This recipe strikes the perfect balance between indulgence and nourishment, making it an irresistible way to start your day with joy and flavor.

Greek Yogurt Pancakes with Blueberries Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential, each one playing an important role to create the fluffiest, most flavorful Greek Yogurt Pancakes with Blueberries. From the tangy yogurt giving them their tender texture to the fresh blueberries adding vibrant bursts of sweetness, every component is a star.

1 cup all-purpose flour: The base that gives structure and body to the pancakes.
2 tsp baking powder: Helps the pancakes rise and become delightfully fluffy.
1/2 tsp salt: Enhances all the flavors and balances the sweetness.
1 cup plain Greek yogurt: Adds creamy tanginess and moisture, making pancakes tender and rich.
1/2 cup milk (whole or almond): Keeps the batter smooth and easy to pour, plus adds subtle richness.
1 large egg: Binds everything together and contributes to the fluffy texture.
1 cup blueberries (fresh or frozen): Bursting pockets of juicy sweetness that brighten every bite.
Maple syrup (optional): The perfect finishing touch for extra sweetness and warmth.

How to Make Greek Yogurt Pancakes with Blueberries

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, baking powder, and salt in a large bowl. This ensures the leavening agent is evenly distributed so your pancakes rise perfectly. It’s the foundational step for achieving those fluffy layers you’ll love.

Step 2: Combine the Wet Ingredients

In a separate bowl, blend the Greek yogurt, milk, and egg until completely smooth. This mixture brings creaminess and moisture, giving your pancakes their signature tender crumb that melts in your mouth.

Step 3: Gently Bring Wet and Dry Together

Pour the wet ingredients into the dry, then fold them together delicately until just combined. Avoid over-mixing because a few lumps are okay—they help keep the texture light rather than dense. This step is key to those soft Greek Yogurt Pancakes with Blueberries you’re craving.

Step 4: Fold in the Blueberries

Carefully fold the blueberries into the batter, giving each pancake a juicy surprise without breaking up the berries too much. If using frozen blueberries, no need to thaw—just mix them in gently to keep the flavor vibrant.

Step 5: Cook the Pancakes

Heat a non-stick skillet over medium heat and spoon about 1/4 cup of batter per pancake onto the pan. Cook until you see bubbles forming on the surface, about 2 to 3 minutes, then flip and let the other side cook until golden brown. The result is a stack of golden, tender pancakes studded with sweet blueberries.

How to Serve Greek Yogurt Pancakes with Blueberries

Garnishes

Top your Greek Yogurt Pancakes with Blueberries with a pat of butter or a drizzle of real maple syrup to complement their natural sweetness. A sprinkle of powdered sugar or a few extra fresh blueberries can add a pretty, fresh touch that makes every bite feel special.

Side Dishes

Serve these pancakes alongside crispy bacon or sausages for a savory contrast, or add a side of creamy yogurt and honey for a lighter, healthful finish. Fresh fruit salad also pairs beautifully here, enhancing the fruity theme and refreshing your palate.

Creative Ways to Present

Try layering the pancakes in a stack with blueberry compote and a dollop of whipped cream between layers to turn breakfast into a brunch showstopper. Or, assemble them in edible “towers” with mint leaves for a beautiful and delicious centerpiece at your table.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To keep them tasting fresh, place parchment paper between each pancake to prevent them from sticking together.

Freezing

Greek Yogurt Pancakes with Blueberries freeze wonderfully. Lay them flat on a baking sheet lined with parchment paper and freeze until solid, then stack with parchment paper between each pancake in a freezer-safe container. They’ll keep well for up to 2 months, perfect for quick breakfasts on busy mornings.

Reheating

Reheat your pancakes in a toaster, oven, or microwave until warmed through. If using the oven, wrap them in foil and bake at 350°F (175°C) for 10 minutes for evenly heated, fluffy results that almost taste freshly made.

FAQs

Can I use frozen blueberries for Greek Yogurt Pancakes with Blueberries?

Absolutely! Frozen blueberries work just fine and add that same burst of flavor. Just fold them in straight from the freezer so they don’t bleed too much juice into the batter.

Is it necessary to use Greek yogurt in the recipe?

Greek yogurt is key to achieving that light, moist texture and tangy flavor. Regular yogurt can be used too but Greek yogurt’s thicker consistency helps create those fluffy pancakes.

Can I substitute the milk with a non-dairy alternative?

Yes! Almond milk, oat milk, or any plant-based milk work beautifully and keep these pancakes dairy-friendly if needed.

How do I keep my pancakes from being too dense?

Mix the batter gently and only until combined—over-mixing activates gluten and can make pancakes tough. Also, don’t skip the baking powder as it’s essential for fluffiness.

Can I add other fruits instead of blueberries?

Definitely! Raspberries, chopped strawberries, or even diced peaches can be delicious substitutes or fun additions for your Greek Yogurt Pancakes with Blueberries.

Final Thoughts

Anyone who tries these Greek Yogurt Pancakes with Blueberries will quickly understand why they’re a beloved breakfast treat. With their soft, pillowy texture and delightful bursts of juicy blueberries, they transform a simple morning into something really special. Give this recipe a try, and I promise you’ll find yourself reaching for it again and again, sharing this happiness with friends and family too.

Greek Yogurt Pancakes with Blueberries Recipe

★★★★★

4.7 from 10 reviews

Author: Zoe
Total Time: 20 minutes
Yield: 8 pancakes (serves 2-3) 1x
Diet: Low Fat

Print Recipe

Description

These Greek Yogurt Pancakes with Blueberries are fluffy, protein-packed, and bursting with fresh blueberry flavor. Perfect for a wholesome breakfast or brunch, they combine creamy Greek yogurt with the natural sweetness of blueberries, making a nutritious and delicious start to your day.

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 milk (whole or almond)
1 large egg

Additional

1 cup blueberries (fresh or frozen)
Maple syrup (optional, for serving)

Instructions

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until evenly combined. This ensures the pancakes will have a consistent texture and rise properly.
Combine Wet Ingredients: In another bowl, beat together the Greek yogurt, milk, and egg until the mixture is smooth and creamy with no lumps.
Mix Wet and Dry: Gently fold the wet ingredients into the dry ingredients, stirring just until everything is combined. Avoid overmixing to keep the pancakes fluffy.
Add Blueberries: Carefully fold in the blueberries to distribute them evenly throughout the batter without breaking them up too much.
Preheat Skillet: Heat a non-stick skillet over medium heat. Lightly grease if necessary to prevent sticking.
Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on top and the edges begin to look set.
Flip and Finish: Flip the pancakes and cook an additional 2 minutes or until golden brown and cooked through.
Serve: Serve warm, optionally drizzled with maple syrup or your favorite pancake toppings.

Notes

Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from turning purple.
For dairy-free options, use almond milk and a plant-based yogurt alternative.
To keep pancakes warm while cooking, place finished pancakes on a baking sheet in a 200°F (90°C) oven.
Do not overmix the batter to avoid dense pancakes.
These pancakes can be frozen; separate with parchment paper and store in an airtight container for up to 2 months.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American