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Fluffy Greek Yogurt Blueberry Pancakes

Fluffy Greek Yogurt Blueberry Pancakes for a Wholesome Start

Fluffy Greek Yogurt Blueberry Pancakes are a high-protein treat, easy to make, and perfect for breakfast!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Greek
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour Offers the perfect structure; try whole wheat flour for a nutty flavor.
  • 1 tablespoon baking powder Ensures a fluffy rise; use fresh for the best lift.
  • 1 tablespoon sugar (or preferred sweetener) Adds a hint of sweetness; honey or maple syrup are great alternatives.
  • 1/4 teaspoon salt Enhances the flavors; customize to your dietary needs.
  • 1 cup Greek yogurt (plain or vanilla) Brings moisture and protein; swap for plant-based yogurt if needed.
  • 1 large egg Acts as a binder; replace with a flax egg for a vegan option.
  • 1/4 cup milk (any type, dairy or non-dairy) Adjusts the batter’s consistency; almond or oat milk work well for lactose-free options.
  • 1 teaspoon vanilla extract Adds depth to the flavor; pure extract gives the best results.
For the Blueberry Filling
  • 1 cup fresh or frozen blueberries Infuses flavor and moisture; fresh offers the best texture.
For Cooking
  • Butter or oil Prevents sticking; coconut oil can be a healthier choice.

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • non-stick skillet

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 tablespoon of sugar, and 1/4 teaspoon of salt until thoroughly combined.
  2. In a separate bowl, blend 1 cup of Greek yogurt, 1 large egg, 1/4 cup of milk, and 1 teaspoon of vanilla extract until smooth.
  3. Pour the wet mixture into the dry ingredients bowl. Gently fold until just combined, being careful not to overmix.
  4. Carefully fold in 1 cup of blueberries into the batter, ensuring even distribution without breaking them apart.
  5. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour 1/4 cup of batter for each pancake and cook for about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
  6. Remove pancakes from the skillet and keep warm. Serve promptly with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 20gProtein: 6gFat: 3gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 100IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

For best results, use fresh ingredients and avoid overmixing the batter. Allow batter to rest for a few minutes for enhanced texture.

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