From time to time, I like to switch up my breakfast routine especially on slow mornings when I’m craving something cozy without wanting anything too heavy. That’s exactly how these Greek Yogurt Blueberry Pancakes became a regular in my kitchen. I had a container of Greek yogurt begging to be used and a handful of fresh blueberries left over from the day before. One bowl later, I ended up with the fluffiest, tangiest, berry-studded pancakes I’d ever made. They’re hearty, protein-packed, and honestly taste like something you’d get at a weekend brunch spot.

⭐ Why You’ll Love This Recipe

• Extra fluffy thanks to thick Greek yogurt
• Higher in protein than regular pancakes
• Naturally sweet and tart from juicy blueberries
• Quick to make — one bowl, simple ingredients
• Perfect for weekday mornings or slow Sunday brunches

📋 Recipe Overview

• Servings: 8–10 pancakes
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: ~20 minutes
• Estimated Calories: ~130 per pancake (varies by yogurt type)

🥞 Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup Greek yogurt (plain or vanilla)
• 2 large eggs
• ¼–⅓ cup milk (as needed to thin batter)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• Butter or oil for cooking

🥣 How to Make Greek Yogurt Blueberry Pancakes

1. Mix the Dry Ingredients

In a medium bowl, whisk together

• Flour
• Sugar
• Baking powder
• Baking soda
• Salt

2. Add the Wet Ingredients

• Add Greek yogurt, eggs, vanilla, and ¼ cup milk.
• Stir gently until just combined.
• If batter is too thick, add a splash more milk.

3. Fold In the Blueberries

• Gently fold in fresh or frozen blueberries.

4. Cook the Pancakes

• Heat a skillet or griddle over medium heat and grease lightly.
• Scoop about ¼ cup batter for each pancake.
• Cook until bubbles appear and edges look set, then flip.
• Cook 1–2 minutes on the second side until golden.

5. Serve Warm

• Top with maple syrup, extra berries, or Greek yogurt.

💡 Tips & Tricks

• Use thick Greek yogurt for the fluffiest texture.
• If using frozen blueberries, add them straight from the freezer to prevent bleeding.
• Don’t overmix — lumpy batter = tender pancakes.
• Cook low and slow if pancakes brown too quickly.
• Add lemon zest for a bakery-style flavor boost.

🔄 Variations & Substitutions

Variations

• Lemon Blueberry Pancakes: Add 1 tbsp lemon zest + use vanilla yogurt.
• Protein Pancakes: Swap 2 tbsp flour for 2 tbsp protein powder.
• Berry Mix Pancakes: Use raspberries, blackberries, or a mixture.
• Blueberry Swirl: Mash a few berries into the batter for extra color.

Substitutions

• All-purpose flour → Whole wheat flour: Use ¾ cup whole wheat flour.
• Milk → Almond or oat milk: Works perfectly.
• Greek yogurt → Regular yogurt: Use less milk to adjust thickness.
• Sugar → Honey or maple syrup: Add to wet ingredients instead.