Fluffy Greek Yogurt Blueberry Pancakes (Printable Version)

Light pancakes with juicy blueberries and creamy Greek yogurt, ready in 25 minutes for a wholesome breakfast.

# What You Need:

01 - 1 cup all-purpose flour

02 - 2 tablespoons granulated sugar

03 - 1½ teaspoons baking powder

04 - ½ teaspoon baking soda

05 - ¼ teaspoon fine sea salt

06 - ¾ cup plain Greek yogurt

07 - ½ cup milk

08 - 2 large eggs

09 - 2 tablespoons melted unsalted butter, plus extra for cooking

10 - 1 teaspoon vanilla extract

11 - 1 cup fresh or frozen blueberries

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.

02 - In a separate bowl, whisk the Greek yogurt, milk, eggs, melted butter, and vanilla extract until smooth and uniform.

03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are acceptable.

04 - Gently fold the blueberries into the batter until evenly distributed.

05 - Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter.

06 - Scoop ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges appear set.

07 - Flip pancakes and cook for another 1–2 minutes until golden brown and cooked through.

08 - Repeat with remaining batter, adding more butter to the skillet as needed between batches.

09 - Serve warm pancakes with maple syrup, extra Greek yogurt, or additional fresh blueberries.

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The Greek yogurt creates an incredibly fluffy texture while packing in extra protein
These pancakes strike that perfect balance between indulgent weekend breakfast and wholesome weekday fuel

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Overmixing is the enemy of fluffy pancakes, stop as soon as the flour disappears
Letting the batter rest for 5 minutes makes noticeably fluffier results

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