I love these Greek yogurt blueberry pancakes because they’re easy to make and always turn out soft and filling. The Greek yogurt gives them a light tang and keeps them tender without being heavy. Blueberries add natural sweetness and little bursts of flavor in every bite. They’re perfect for a slow morning or an easy weekend breakfast when I want something homemade but not complicated.

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

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons honey
•  1 cup milk
•  1 cup whole plain Greek yogurt
•  2 eggs, lightly beaten
•  1/2 cup blueberries
•  butter for cooking
•  1/4 teaspoon ground cinnamon
•  4 teaspoons baking powder
•  1 teaspoon salt

How to Make Greek Yogurt Blueberry Pancakes

1. Mix the flour, cinnamon, baking powder, and salt in a large bowl.
2. In another bowl, beat the honey, milk, yogurt, and eggs. Add this mixture to the dry ingredients and stir just until combined. Do not overmix. Gently fold in the blueberries.
3. Heat a skillet over medium heat and add enough butter to lightly coat the pan.
4. Scoop abit of the batter onto the hot skillet and gently swirl it into a circle about 6 inches wide. Cook until bubbles form on the surface.
5. Carefully flip and cook for another 1–2 minutes, or until done. Repeat with the remaining batter, adding more butter to the skillet as needed.

More pancake recipes

• Fluffy Buttermilk Pancakes
• Vanilla Cinnamon Buttermilk Pancakes
• Low Carb Pumpkin Pancakes
• Cinnamon Roll Pancakes