Fluffy Greek Yogurt Blueberry Pancakes (Print View)
Light, airy pancakes with juicy blueberries and creamy Greek yogurt. Ready in 25 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon fine sea salt
→ Wet Ingredients
06 - ¾ cup plain Greek yogurt
07 - ½ cup milk
08 - 2 large eggs
09 - 2 tablespoons melted unsalted butter, plus extra for cooking
10 - 1 teaspoon vanilla extract
→ Add-Ins
11 - 1 cup fresh or frozen blueberries
# Method:
01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
02 - Whisk the Greek yogurt, milk, eggs, melted butter, and vanilla extract in a separate bowl until smooth and uniform.
03 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined; some small lumps should remain. Avoid overmixing to keep pancakes tender.
04 - Gently fold the blueberries into the batter until evenly distributed.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly brush with melted butter to prevent sticking.
06 - Scoop ¼ cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form across the surface and edges appear set.
07 - Flip pancakes carefully and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter, adding more butter to the skillet as needed between batches.
09 - Serve pancakes warm with maple syrup, extra Greek yogurt, or additional fresh blueberries.
# Insider Tips:
01 -
- The Greek yogurt makes them incredibly fluffy without any fancy techniques
- They are substantial enough to keep you full till lunch but still feel light
02 -
- Overmixing will make your pancakes tough and dense
- Frozen blueberries should go in straight from the freezer
03 -
- Let the batter rest for 5 minutes for even fluffier results
- Keep the heat at medium to prevent burning before centers cook