Greek Yogurt Pancakes with Blueberries Recipe
If you’re looking for pancakes that hit that perfect balance between fluffy, flavorful, and downright delightful, you have to try these Greek Yogurt Pancakes with Blueberries. They’re wonderfully tender thanks to a generous scoop of Greek yogurt, and every bite bursts with juicy blueberries—making them an instant family favorite. Whether you’re after a special brunch or an energized weekday breakfast, this dish delivers something truly comforting but with a fresh, healthy twist. Ready to give your pancake stack a colorful upgrade?
Ingredients You’ll Need
Every ingredient in these Greek Yogurt Pancakes with Blueberries has a part to play in creating the irresistible fluffiness and flavor. Even the simplest pantry staples work together to elevate the taste, so don’t skip a thing—each brings something special to the table!
- Greek yogurt: The secret ingredient that gives these pancakes incredible moisture, extra protein, and a lovely tang.
- Eggs: Two large eggs help bind everything together and create that tender texture every good pancake needs.
- Milk: Adds just the right amount of richness and helps thin the batter to the perfect pourable consistency.
- Vanilla extract: A splash of vanilla adds warmth and sweetness that perfectly complements the blueberries.
- All-purpose flour: Provides the structure, keeping these pancakes light but sturdy enough to stack.
- Baking powder: This ensures each pancake rises tall and fluffy.
- Baking soda: Reacts with the Greek yogurt to help create extra lift and fluffiness.
- Salt: Just a pinch brings all the flavors into beautiful balance.
- Sugar (optional): For a touch of sweetness – use it if you like your pancakes a bit sweeter or skip it for a naturally tangy breakfast.
- Blueberries: You can use fresh or frozen; they add pops of fruity flavor and a vibrant touch to every bite.
- Butter or oil for cooking: Makes for golden, crispy edges and prevents sticking.
How to Make Greek Yogurt Pancakes with Blueberries
Step 1: Prepare Your Wet Ingredients
Start by grabbing a large mixing bowl and whisking together the Greek yogurt, eggs, milk, and vanilla extract. Blend until the mixture looks beautifully smooth and creamy. This is where you build the flavor base, and incorporating the yogurt fully is key for those melt-in-your-mouth pancakes.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk your flour, baking powder, baking soda, salt, and sugar (if using). Mixing these dry ingredients well helps evenly distribute the leaveners, so each pancake comes out perfectly fluffy—no dense bites here!
Step 3: Combine Wet and Dry Mixtures
Gently add the dry ingredients into your wet mixture. The trick is to stir just until everything is incorporated—a few lumps are totally fine. Overmixing can make pancakes tough, so keep it light and breezy. Remember, we’re going for cloud-like pancakes!
Step 4: Fold in Blueberries
With a soft spatula, carefully fold in the blueberries. Whether you’re using fresh or frozen, add them just before cooking so they stay plump and don’t bleed too much color into the batter. Each bite will reward you with a burst of juicy flavor.
Step 5: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and add a dab of butter or a little oil. Pour about a 1/4 cup of batter for each pancake. When you see bubbles forming on the surface and the edges look set (about 2-3 minutes), flip them and cook for another 1-2 minutes until golden brown. Don’t rush—this step ensures that gorgeous color and delicate texture.
Step 6: Serve and Enjoy
Stack the pancakes high and serve warm. You can drizzle them with real maple syrup, add a dollop of extra Greek yogurt, or shower them with even more blueberries for a truly irresistible breakfast spread.
How to Serve Greek Yogurt Pancakes with Blueberries
Garnishes
Top your Greek Yogurt Pancakes with Blueberries with extra fresh blueberries, a dusting of powdered sugar, or a drizzle of golden maple syrup. A spoonful of Greek yogurt on top also adds a creamy, tangy finish—don’t be afraid to get creative with chopped nuts or a hint of lemon zest for sparkle.
Side Dishes
Pair these pancakes with crispy turkey bacon, scrambled eggs, or a fruit salad for a balanced meal. If you want to keep things light and fresh, a citrusy fruit salad or a mix of sliced bananas complements the tangy berries perfectly.
Creative Ways to Present
Get playful by arranging the pancakes in a stack layered with yogurt and berries between each pancake, almost like a breakfast cake! Or serve them mini-style as bite-sized pancake sliders with blueberry compote skewered on top—perfect for brunch parties and little hands.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Greek Yogurt Pancakes with Blueberries, let them cool completely, then layer in an airtight container with parchment or wax paper in between. Store in the refrigerator for up to three days to keep them fresh and tender.
Freezing
For longer storage, pancakes can be frozen easily. Lay them in a single layer on a baking sheet, freeze until solid, then stack in a freezer bag with sheets of parchment to prevent sticking. They’ll keep beautifully for up to two months—ideal for busy mornings.
Reheating
To reheat your pancakes, pop them in the toaster for crispy edges, or warm them in the microwave for a soft, fast option. You can also reheat them in a 300°F oven for about 10 minutes, which is handy when feeding a crowd.
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! Whole wheat flour adds a heartier flavor and a bit more nutrition. The pancakes will be slightly denser, but still delicious and fluffy if you follow the rest of the recipe steps closely.
Is it okay to use frozen blueberries?
Yes, both fresh and frozen blueberries work beautifully in Greek Yogurt Pancakes with Blueberries. If using frozen, don’t thaw them first—toss them into the batter straight from the freezer to prevent the batter from turning purple.
How do I make the pancakes extra fluffy?
If you want sky-high, super-fluffy pancakes, try separating the eggs. Beat the whites until soft peaks form, then gently fold them in as the last step. This extra air will make your pancakes light as air.
Can I make these gluten-free?
You sure can! Substitute a 1:1 gluten-free all-purpose flour blend. Just make sure it contains xanthan gum or a similar binder to help hold the pancakes together as they cook.
What can I use instead of Greek yogurt?
If you don’t have Greek yogurt, thick plain yogurt or skyr are great alternatives. Keep in mind this may adjust the texture slightly, but you’ll still get that creamy, satisfying tang.
Final Thoughts
If you’re searching for an easy way to brighten up breakfast, Greek Yogurt Pancakes with Blueberries are just the ticket. They’re fluffy, wholesome, and bursting with berry flavor—trust me, once you try them, you’ll want to keep this recipe on repeat. Give them a go and let every stack bring a burst of joy to your morning!
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Greek Yogurt Pancakes with Blueberries Recipe
- Total Time: 20 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
Delight in fluffy and flavorful Greek yogurt pancakes bursting with juicy blueberries. These wholesome pancakes are perfect for a nutritious and satisfying breakfast or brunch.
Ingredients
For the Pancakes:
- 1 cup Greek yogurt (plain or vanilla)
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons sugar (optional)
- 1 cup fresh or frozen blueberries
- butter or oil for cooking
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together Greek yogurt, eggs, milk, and vanilla until smooth.
- Combine Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, salt, and sugar (if using).
- Combine Wet and Dry: Add dry ingredients to wet ingredients and stir gently until just combined; do not overmix.
- Add Blueberries: Fold in blueberries.
- Cook Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup batter for each pancake and cook 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook 1–2 minutes more until golden brown.
- Serve: Serve warm with maple syrup or extra yogurt.
Notes
- For extra fluffiness, separate the eggs, beat the whites to soft peaks, and fold them in last.
- You can also use whole wheat flour for a heartier version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 5 g
- Sodium: 170 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg
