Greek Yogurt Pancakes with Blueberries

Greek Yogurt Pancakes with Blueberries are fluffy, tangy, and packed with juicy bursts of berry goodness. They’re my Saturday morning love language—golden on the outside, pillowy inside, and ridiculously easy to make. All you need is one bowl, a whisk, and the willpower not to eat them straight off the skillet.

Why Greek Yogurt Pancakes with Blueberries Are Awesome

Greek yogurt does more than just hang out next to granola. In pancakes, it brings serious fluff and a gentle tang that makes every bite feel fancy without the fuss. It also adds protein, so your stack actually keeps you full instead of sending you on a syrup-fueled roller coaster. We’re folding in blueberries—fresh or frozen—for pops of sweetness that make maple syrup optional… not that I’m stopping you.

Also: this batter mixes in minutes, cooks fast, and is forgiving. Burn one? Flip it and call it “extra caramelized.” Want whole grains? Swap some flour. Need dairy-free? Easy. This is a chill pancake recipe—no culinary degree required, just a hot pan and a willingness to flip.

Greek Yogurt Pancakes with Blueberries: Ingredients You’ll Need

• 1 cup plain Greek yogurt (full-fat for plush texture; 2% also works)
• 2 large eggs
• ½ cup milk (any—you do you: dairy, almond, oat, etc.)
• 1 cup all-purpose flour (or ½ cup AP + ½ cup white whole wheat for a heartier vibe)
• 2 teaspoons baking powder
• ½ teaspoon baking soda (the yogurt’s bestie for extra lift)
• 1–2 tablespoons sugar (maple syrup or honey work too)
• ¼ teaspoon fine salt
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or neutral oil (plus more for the pan)
• 1 cup blueberries (fresh or frozen; no need to thaw)
• Optional: 1 teaspoon lemon zest (brightens the whole party)

Pro tip: If your blueberries are super juicy, toss them with 1 teaspoon flour so they don’t all sink to the pancake center like shy party guests.

Step-by-Step Instructions for Greek Yogurt Pancakes with Blueberries

1. Preheat the pan
   Set a nonstick skillet or griddle over medium heat while you mix the batter. Hot pan = crisp edges. Don’t rush this step. Warm pans make sad pancakes.
2. Mix the dry stuff
   In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt. Keep it simple—just combine, no need to sift like you’re on a cooking show.
3. Whisk the wet
   In a second bowl or big measuring cup, whisk Greek yogurt, eggs, milk, vanilla, and melted butter (let it cool 1 minute so it doesn’t scramble the eggs). Smooth and creamy is what you’re after.
4. Bring them together
   Pour wet into dry. Stir with a spatula until just combined. Lumpy batter is good batter. Overmixing builds gluten and turns your pancakes into rubber coasters. Leave a few streaks.
5. Personal note from my kitchen:
   I like to let the batter rest 5–7 minutes. The flour hydrates, the leaveners relax, and the batter thickens slightly. When I skip this, my pancakes don’t rise as high. When I remember, the stack looks like a fluffy skyline.
6. Fold in blueberries
   Gently fold in the blueberries (and lemon zest if using). If you’re using frozen, fold them in straight from the freezer to limit color bleed. Purple pancakes are cute, but marbled blue-swirls are cuter.
7. Grease and scoop
   Lightly butter or oil the hot pan. Scoop batter in ¼-cup portions. If the batter is super thick, nudge each scoop into a circle with the back of your spoon.
8. Cook ’til bubbly
   Cook 2–3 minutes, until the edges look set and small bubbles form and stay on the surface. Flip. Cook another 1–2 minutes until the underside is golden and the centers spring back when tapped.
9. Keep ’em warm (optional)
   While you finish the batch, slide cooked pancakes onto a sheet pan in a 200°F (95°C) oven. This keeps them cozy without drying them out.
10. Serve with flair
    Stack high. Add a dollop of Greek yogurt, a squeeze of honey or maple, and extra blueberries. If you zested a lemon, squeeze a whisper of juice on top. Breakfast, upgraded.

Common Mistakes to Avoid

• Overmixing the batter. Thinking you’ll “mix until perfectly smooth”? Rookie mistake. Lumps = fluff.
• Skillet is too hot. Torrid heat burns the outside before the inside cooks. If the first pancake scorches, turn the heat down and pretend it was a test run.
• Blueberry bleed. Thawing frozen blueberries first turns your batter grayish. Fold them in frozen and keep your pancakes photo-ready.
• Cold ingredients. Ice-cold yogurt and eggs can tighten the batter. Room temperature gives a better rise. (But if you forgot—same, often—the pancakes will still be delicious.)
• Skipping the rest. Two little minutes can be the difference between “meh” and “mega-fluffy.” Give the batter a tiny nap.
• Overmixing builds gluten and turns your pancakes into rubber coasters (Serious Eats – Fluffy Pancake Science).

Alternatives & Substitutions

• Flour swaps: Go 50/50 all-purpose and white whole wheat for nutty flavor. Want gluten-free? Use a 1:1 GF baking blend and rest the batter 10 minutes so it hydrates properly. Oat flour also works; start with 1 cup and be ready to add an extra splash of milk if it thickens too much.
• Dairy-free route: Use a thick coconut or almond-based yogurt and your favorite plant milk. Choose oil instead of butter. You still get lift and tenderness.
• Sweetener switch: Sugar, honey, or maple all play nice. Honey adds floral notes; maple gives classic pancake diner vibes.
• Citrus twist: Lemon zest (or even orange) makes the blueberries sing. I rarely skip it because it tastes like sunshine in brunch form.
• Add-ins: A pinch of cinnamon, a handful of mini chocolate chips, or toasted pecans. Just don’t load the batter like a trail mix bag—too many mix-ins = sad spread.
• No blueberries? Try raspberries, diced strawberries, or skip fruit and go vanilla-only. You’re the boss of your breakfast.

Greek Yogurt Pancakes with Blueberries FAQ

Can I use regular (non-Greek) yogurt?
You can, but it’s thinner. Cut the milk to ¼ cup at first, then add more if the batter feels too stiff. Greek yogurt is the fluff champ because it’s concentrated.

Do I really need both baking powder and baking soda?
Yup. The soda reacts with the yogurt’s acidity for instant lift; the powder keeps things rising on the griddle. It’s a tag-team situation.

Can I make the batter ahead?
Kind of. Mix the dry ingredients and wet ingredients separately the night before, then combine in the morning. Fully mixed batter loses oomph as the leaveners chill out overnight.

My pancakes are browning too fast but still raw inside—help?
Lower the heat and make smaller pancakes. A slightly longer cook on gentle heat beats scorched outsides with gooey centers. You can also cover the pan for the final minute to trap a bit of steam.

Can I freeze these?
Absolutely. Cool completely, lay in a single layer on a sheet pan to freeze, then stash in a bag. Reheat in the toaster or oven until warm and crisp. Weekday win.

Do I have to add sugar if I’m using syrup anyway?
Nope. The pancakes will still brown thanks to dairy and flour. Sugar mainly adds tenderness and a hint of sweetness—skip it if you like and let the toppings do the heavy lifting.

What if my blueberries sink?
Toss them with a teaspoon of flour first and fold them in gently. Also, thicker batter helps suspend the fruit. If the batter looks runny, add a tablespoon of flour.

Final Thoughts on Greek Yogurt Pancakes with Blueberries

That’s it—stacked, fluffy, berry-studded happiness you can whip up before coffee even kicks in. Remember the biggies: hot (not blazing) pan, don’t overmix, and let the batter rest. Once you nail those, you’re golden—literally. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!

P.S. If you make these, snap a pic and pin it so you can find the recipe again when the craving hits. IMO, blueberry pancakes are the one breakfast that never gets old.