Fluffy Greek Yogurt Blueberry Pancakes Recipe

I swear these Pancakes With Yogurt turn out impossibly fluffy and studded with blueberries that burst sweetly.

I’m obsessed with these fluffy Greek yogurt blueberry pancakes because they hit that perfect mix of tang and sweet that gets me every weekend. I love how the batter, heavy with plain Greek yogurt, still puffs up into clouds with speckles of fruit.

Blueberry Pancake mornings are loud and unruly in my kitchen, syrup pooling and berries popping. Vanilla Greek Yogurt Pancakes?

Yes, please, that hint of vanilla makes them almost dangerous. I’ll eat them straight off the griddle, fork digging in, juice everywhere.

Messy, real, and impossible to resist. Always seconds, I make them for selfish weekend breakfast joy.

Ingredients

• All purpose flour: the cozy backbone, gives structure and that soft chew.
• Sugar: just a little sweetness, browns the edges and perks it up.
• Baking powder: makes things pillowy and lifts the batter quickly.
• Baking soda: reacts with yogurt for lighter texture and gentle rise.
• Fine salt: balances sweetness and brings out the other flavors.
• Eggs: add richness and hold the pancakes together, like glue that’s tasty.
• Greek yogurt: tangy creaminess and protein, makes pancakes tender and slightly tart.
• Buttermilk: adds tang and acid, it’s why pancakes taste homemade.
• Vanilla extract: little kiss of warmth and roundness in the batter.
• Melted butter: adds buttery richness and a soft, slightly crisp edge.
• Blueberries: juicy pops of sweet-tart fruit, fresh or frozen work great.
• Pan oil or butter: prevents sticking and gives golden, slightly crisp bottoms.
• Basically it’s a simple lineup that makes fluffy, tangy, fruit-filled pancakes.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, beaten a little
• 1 cup plain Greek yogurt (full fat gives best flavor)
• 3/4 cup buttermilk, plus more if batter seems too thick
• 1 teaspoon vanilla extract
• 3 tablespoons melted butter, cooled slightly (or neutral oil)
• 1 cup fresh or frozen blueberries (do not thaw if using frozen)
• 1 to 2 tablespoons vegetable oil or butter for the pan

How to Make this

1. In a large bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt so it’s evenly mixed.

2. In another bowl whisk 2 large eggs until slightly frothy, then add 1 cup plain Greek yogurt, 3/4 cup buttermilk, 1 teaspoon vanilla extract and 3 tablespoons melted butter (or neutral oil). Stir until smooth; if the yogurt is very thick add a splash more buttermilk so the batter is thick but pourable.

3. Pour the wet ingredients into the dry and gently fold with a spatula until just combined. Don’t overmix, a few small lumps are fine. Overworking makes tough pancakes.

4. Fold in 1 cup fresh blueberries (or frozen, do not thaw) gently so they dont crush and bleed into the batter.

5. Let the batter rest 5 to 10 minutes at room temp. This hydrates the flour and helps aeration for fluffier pancakes.

6. Heat a nonstick or cast iron skillet over medium low heat and brush with 1 to 2 tablespoons vegetable oil or butter. The pan should be hot enough that a drop of batter sizzles but not so hot it burns.

7. Spoon about 1/4 cup batter per pancake onto the skillet, leaving space for spreading. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.

8. Flip carefully and cook the other side 1 to 2 minutes more until golden and cooked through. Adjust heat as needed; lower if browning too fast.

9. Keep finished pancakes warm on a baking sheet in a 200 F oven while you finish the rest. Re-oil the pan between batches if needed.

10. Serve warm with butter, maple syrup or yogurt drizzle. If using frozen blueberries, expect slightly bluer batter and a bit more cook time. Enjoy.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Rubber spatula for folding
5. Measuring cups and spoons
6. Nonstick or cast iron skillet
7. 1/4 cup scoop or ladle (for portioning)
8. Baking sheet (to keep pancakes warm in a 200 F oven)

FAQ

Fluffy Greek Yogurt Blueberry Pancakes Recipe Substitutions and Variations

• 1 cup plain Greek yogurt → 1 cup full fat sour cream or 1 cup plain yogurt strained a bit. Sour cream gives same tang and richness, strained regular yogurt makes it thicker like Greek.
• 3/4 cup buttermilk → 3/4 cup milk mixed with 3/4 tablespoon lemon juice or vinegar, let sit 5 minutes. Works the same as buttermilk for lift and tender crumb, add a splash more if batter seems thick.
• 1 1/2 cups all purpose flour → 1 1/2 cups whole wheat pastry flour, or use 1 cup AP + 1/2 cup oat flour for nuttier flavor. Whole wheat pastry keeps them light, straight whole wheat will be a bit denser.
• 2 large eggs → 2 flax eggs (2 tbsp ground flax + 6 tbsp water, mixed and rested 5 min) for vegan-ish option, or use 1/2 cup unsweetened applesauce for milder swap. Flax adds binding but pancakes may be a touch chewier.

Pro Tips

1) Let the batter rest 5 to 10 minutes like it says, but if you’ve got extra time, 15 minutes makes them even lighter. The flour needs that time to soak up the wet stuff so you get fluff instead of flat pancakes. If it looks too thick after resting, stir in a tablespoon of buttermilk at a time until it’s pourable.

2) Keep your pan on medium low, not screaming hot. Too hot and the outside will burn before the middle cooks. Test with a tiny dollop first. If it browns too fast lower the heat, and remember to wipe out any burnt bits and re-oil between batches so the next ones cook evenly.

3) If using frozen blueberries drop them in straight from the freezer and don’t overmix the batter. They’ll release some juice so your batter might get a bit blue-ish. To avoid soggy spots, press a couple of berries onto each pancake after you pour the batter rather than stirring them all in.

4) Use melted butter for flavor but cool it first or use a neutral oil if you’re tempted to whisk it while hot. Hot fat can scramble the eggs a tiny bit and give a weird texture. Also, keep finished pancakes warm on a baking sheet in a 200 F oven so everything is served hot without drying out.

Fluffy Greek Yogurt Blueberry Pancakes Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I swear these Pancakes With Yogurt turn out impossibly fluffy and studded with blueberries that burst sweetly.

Pin

Servings

8

servings

Calories

214

kcal

Equipment: 1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Rubber spatula for folding
5. Measuring cups and spoons
6. Nonstick or cast iron skillet
7. 1/4 cup scoop or ladle (for portioning)
8. Baking sheet (to keep pancakes warm in a 200 F oven)

Ingredients

• 1 1/2 cups all purpose flour

• 2 tablespoons granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine salt

• 2 large eggs, beaten a little

• 1 cup plain Greek yogurt (full fat gives best flavor)

• 3/4 cup buttermilk, plus more if batter seems too thick

• 1 teaspoon vanilla extract

• 3 tablespoons melted butter, cooled slightly (or neutral oil)

• 1 cup fresh or frozen blueberries (do not thaw if using frozen)

• 1 to 2 tablespoons vegetable oil or butter for the pan

Directions

• In a large bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt so it's evenly mixed.
• In another bowl whisk 2 large eggs until slightly frothy, then add 1 cup plain Greek yogurt, 3/4 cup buttermilk, 1 teaspoon vanilla extract and 3 tablespoons melted butter (or neutral oil). Stir until smooth; if the yogurt is very thick add a splash more buttermilk so the batter is thick but pourable.
• Pour the wet ingredients into the dry and gently fold with a spatula until just combined. Don't overmix, a few small lumps are fine. Overworking makes tough pancakes.
• Fold in 1 cup fresh blueberries (or frozen, do not thaw) gently so they dont crush and bleed into the batter.
• Let the batter rest 5 to 10 minutes at room temp. This hydrates the flour and helps aeration for fluffier pancakes.
• Heat a nonstick or cast iron skillet over medium low heat and brush with 1 to 2 tablespoons vegetable oil or butter. The pan should be hot enough that a drop of batter sizzles but not so hot it burns.
• Spoon about 1/4 cup batter per pancake onto the skillet, leaving space for spreading. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
• Flip carefully and cook the other side 1 to 2 minutes more until golden and cooked through. Adjust heat as needed; lower if browning too fast.
• Keep finished pancakes warm on a baking sheet in a 200 F oven while you finish the rest. Re-oil the pan between batches if needed.
• Serve warm with butter, maple syrup or yogurt drizzle. If using frozen blueberries, expect slightly bluer batter and a bit more cook time. Enjoy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 118g
• Total number of serves: 8
• Calories: 214kcal
• Fat: 11.9g
• Saturated Fat: 5.1g
• Trans Fat: 0.03g
• Polyunsaturated: 1.5g
• Monounsaturated: 5.2g
• Cholesterol: 62mg
• Sodium: 400mg
• Potassium: 145mg
• Carbohydrates: 25.9g
• Fiber: 1.1g
• Sugar: 7.2g
• Protein: 7.9g
• Vitamin A: 140IU
• Vitamin C: 1.8mg
• Calcium: 72mg
• Iron: 0.54mg