Blueberry Greek Yogurt Pancakes Recipe

If you’re looking for a breakfast that feels both indulgent and wholesome, you’re going to fall head over heels for these Blueberry Greek Yogurt Pancakes. They’re fluffy, golden, and absolutely bursting with pockets of sweet, juicy blueberries, all swirled together with the creamy tang of Greek yogurt. These pancakes are easy enough for a lazy weekend morning but special enough to serve to guests, and they’ll brighten up your breakfast routine with every bite.

Ingredients You’ll Need

With just a handful of easy-to-find ingredients, you’ll have everything you need to create the perfect stack. Each component brings something unique, blending together for a breakfast that’s truly next-level. Here’s why each item matters:

• All-purpose flour: This forms the base of your pancakes, providing structure and that signature fluffy bite.
• Baking powder: It helps your pancakes rise, adding lift and lightness to each stack.
• Baking soda: Reacts with the yogurt to give extra tenderness and a golden color.
• Salt: Just a touch enhances all the other flavors and balances sweetness.
• Granulated sugar: Brings just enough sweetness to balance the tangy yogurt and tart berries.
• Plain Greek yogurt: The star that makes these pancakes rich, moist, and protein-packed.
• Milk or almond milk: Loosens up the batter for easy mixing and perfect pouring.
• Large egg: Adds richness and helps hold everything together.
• Vanilla extract: Rounds out the flavors with a warm, subtle aromatic note.
• Fresh blueberries: Explode with sweetness and color in every bite (plus extra for beautiful garnish!).
• Optional toppings: Sliced almonds, more fresh blueberries, Greek yogurt, honey, maple syrup, and butter let you personalize every plate.

How to Make Blueberry Greek Yogurt Pancakes

Step 1: Mix the Dry Ingredients

Grab a small mixing bowl and combine the flour, baking powder, baking soda, salt, and sugar. Giving the dry ingredients a quick whisk ensures the leaveners and salt get evenly distributed, making sure every pancake puffs and seasons up just right.

Step 2: Whisk the Wet Ingredients

In a separate, medium-sized bowl, dump in your Greek yogurt, milk, egg, and vanilla. Whisk until the mixture is completely smooth and creamy—think of it as the luxurious base that helps these pancakes stay moist and flavorful from the inside out.

Step 3: Combine Wet and Dry Mixtures

Pour the flour mixture into the yogurt mixture and use a spatula to gently fold everything together. The key is not to overmix—just fold until you don’t see any big streaks of flour. This keeps your Blueberry Greek Yogurt Pancakes ultra-tender and helps prevent any tough, rubbery textures.

Step 4: Add the Blueberries

Scoop the fresh blueberries into your batter and gently fold them in. If you want extra juicy berries in every bite, now’s your chance to add a few more. Mixing gently avoids smashing the berries, so your pancakes stay streak-free and bursting with bright berry flavor.

Step 5: Preheat and Grease Your Skillet

Set a non-stick skillet over medium heat. Once it’s warm, lightly grease the pan with oil, using a paper towel to remove any excess. This step helps achieve those gorgeous golden edges that make pancakes irresistible.

Step 6: Cook the Pancakes

Turn the heat down just a bit to medium-low before ladling 1/4 cup of batter for each pancake onto your skillet. If you love extra berries, sprinkle a few more on top as the pancakes cook. Flip each pancake when the bottom is a deep, even brown and the edges look dry—this usually takes about two minutes per side.

Step 7: Serve and Enjoy!

As soon as your Blueberry Greek Yogurt Pancakes are golden and cooked through, stack them high and add your favorite toppings. All that’s left is to dig in and enjoy every bite!

How to Serve Blueberry Greek Yogurt Pancakes

Garnishes

Garnishing is where you get to have fun. Top your stack with an extra handful of fresh blueberries, a dollop of creamy Greek yogurt, a drizzle of golden honey, or a cascade of maple syrup. For a little crunch, add sliced almonds or a pat of butter that melts blissfully over the warm pancakes.

Side Dishes

These pancakes are a delight on their own but really shine when served alongside crispy bacon, savory breakfast sausage, or a bowl of fresh fruit. If you want something lighter, a simple fruit salad or a mug of hot coffee is always a winning combination.

Creative Ways to Present

Try making mini pancakes for a kid-friendly breakfast platter or stack your pancakes tall for a brunch-worthy centerpiece. For a special occasion, layer with yogurt and berries in a parfait style, or serve with a scattering of edible flowers for a picture-perfect weekend breakfast.

Make Ahead and Storage

Storing Leftovers

If you have leftover Blueberry Greek Yogurt Pancakes, let them cool completely, then stack with pieces of parchment paper between each pancake. Store in an airtight container in the fridge for up to three days—perfect for easy weekday breakfasts!

Freezing

To freeze, arrange cooled pancakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag, squeezing out as much air as possible. They’ll keep beautifully for up to two months, ready for a quick breakfast anytime.

Reheating

To reheat, simply pop pancakes in the toaster or a dry skillet for a few minutes per side, or microwave gently until warmed through. If reheating from frozen, you may need a bit more time, but they’ll taste just as delicious as fresh.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If you’re using frozen blueberries, don’t thaw them first—just fold them into the batter straight from the freezer. This helps prevent the berries from turning your pancakes blue and keeps the batter from getting watery.

Can I make these gluten-free?

Yes, you can swap the all-purpose flour for your favorite gluten-free flour blend. Just make sure to choose one that’s meant for baking, so you get pancakes that are just as fluffy and satisfying.

Do I have to use Greek yogurt?

Greek yogurt is what makes these pancakes extra moist and protein-rich, but you can try regular yogurt in a pinch. Just keep in mind that the batter may be a bit thinner, so adjust with extra flour if needed.

Can I double or triple the recipe?

Absolutely! Blueberry Greek Yogurt Pancakes are perfect for serving a crowd. Just multiply the ingredients, mix in batches if needed, and keep cooked pancakes warm in a low oven as you go.

Why are my pancakes not fluffy?

Overmixing the batter or using old baking powder or baking soda can make pancakes dense. Gently fold the batter until just combined and make sure your leavening agents are fresh for the fluffiest result.

Final Thoughts

There’s something magic about a tall stack of Blueberry Greek Yogurt Pancakes, especially when they’re this easy and luxurious. Next time you’re craving a breakfast that’s both comforting and a little bit fancy, give this recipe a try—you won’t regret it!

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