Give your mornings a delicious and nutritious start with these Fluffy Greek Yogurt Blueberry Pancakes. Made with creamy Greek yogurt and bursting with juicy blueberries, these pancakes are soft, thick, and irresistibly fluffy. Perfect for a cozy breakfast or brunch, they’re packed with protein and flavor, making them a wholesome yet indulgent treat.
Why You’ll Love This Recipe
These pancakes are everything you want in a breakfast — light, fluffy, and perfectly balanced between tangy and sweet. The Greek yogurt adds richness and protein, while the blueberries bring natural sweetness and bursts of juicy flavor. They cook up beautifully golden on the outside and remain soft in the center, with a texture that rivals any classic buttermilk pancake. Plus, they’re simple to make and ready in under 30 minutes — ideal for both busy mornings and weekend breakfasts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all-purpose flour (or gluten-free flour like Bob’s Red Mill, or whole wheat flour for a healthier option)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons sugar (or a natural sweetener like Lakanto)
2 large eggs
1 teaspoon vanilla extract
¾ cup plain Greek yogurt (such as The Greek Gods brand)
⅔ cup milk of choice (almond milk, regular milk, or buttermilk)
1 cup fresh or frozen blueberries
Oil or non-stick cooking spray for greasing the pan
Directions
Preheat a griddle or large frying pan to low-medium heat.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, whisk the Greek yogurt, milk, vanilla, and eggs until well combined.
Gently fold the wet ingredients into the dry mixture using a rubber spatula or wooden spoon. The batter will be slightly lumpy — that’s okay!
Fold in the blueberries gently so they don’t streak the batter.
Lightly grease your griddle or pan with oil or non-stick spray.
Pour ¼ cup of batter for each pancake onto the pan. Cook for 2–3 minutes or until bubbles form on the surface.
Flip and cook for another 2–3 minutes, until golden brown and cooked through.
Repeat with remaining batter.
Serve warm with butter, maple syrup, and extra blueberries (or a dollop of whipped cream if you like).
Servings and timing
This recipe makes about 12 pancakes and serves 4 people. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Berry Mix: Substitute or combine blueberries with raspberries, strawberries, or blackberries.
Chocolate Chip Pancakes: Add a handful of mini chocolate chips for a sweeter treat.
Whole Wheat Version: Use white whole wheat or whole wheat pastry flour for added fiber and nutrients.
Gluten-Free Option: Replace the all-purpose flour with a gluten-free 1:1 baking blend.
Protein Boost: Add a scoop of vanilla protein powder and reduce the flour slightly.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To freeze, separate pancakes with parchment paper and store in a freezer-safe bag for up to 4 months.
Reheat in the microwave for 30–45 seconds or warm them in a toaster or oven until heated through.
FAQs
How do I keep pancakes fluffy and light?
Avoid overmixing the batter — a few lumps are fine. Overmixing develops gluten, which makes pancakes dense.
Can I use frozen blueberries?
Yes, frozen blueberries work perfectly. Fold them in gently to prevent the batter from turning blue.
What type of Greek yogurt works best?
Use plain full-fat or low-fat Greek yogurt for the creamiest texture and best flavor.
Can I make the batter ahead of time?
It’s best to cook the pancakes immediately after mixing, as the baking powder and soda start reacting right away.
What’s the best way to cook evenly browned pancakes?
Keep the heat on low-medium and avoid flipping too early. Wait until bubbles form and edges look set.
Can I substitute regular yogurt for Greek yogurt?
Yes, but reduce the milk slightly since regular yogurt is thinner than Greek yogurt.
How can I make them dairy-free?
Use almond milk, oat milk, or soy milk and dairy-free Greek-style yogurt alternatives.
How do I know when to flip the pancakes?
Flip when small bubbles appear on the surface and the edges begin to look dry.
Can I make mini pancakes with this recipe?
Absolutely! Use one tablespoon of batter per pancake for fun, bite-sized versions.
How can I serve these for brunch?
Stack them high and serve with fresh fruit, a drizzle of maple syrup, or a dusting of powdered sugar for a beautiful presentation.
Conclusion
Fluffy Greek Yogurt Blueberry Pancakes are a wonderful way to start the day with something hearty, wholesome, and irresistibly good. With their golden edges, soft interiors, and juicy bursts of blueberries, these pancakes are sure to become a family favorite. Whether you enjoy them fresh off the griddle or reheated on a busy morning, they deliver comfort and flavor in every bite.
These Fluffy Greek Yogurt Blueberry Pancakes are thick, soft, and bursting with juicy blueberries. Made with protein-rich Greek yogurt, they’re a nutritious and delicious way to start your morning, perfect for breakfast or brunch.
Ingredients
1½ cups all-purpose flour (or gluten-free or whole wheat flour)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons sugar (or natural sweetener)
2 large eggs
1 teaspoon vanilla extract
¾ cup plain Greek yogurt
⅔ cup milk of choice (almond milk, dairy milk, or buttermilk)
1 cup fresh or frozen blueberries
Oil or non-stick cooking spray for greasing the pan
Instructions
Preheat a griddle or large frying pan to low-medium heat.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, whisk together Greek yogurt, milk, vanilla, and eggs until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Fold in the blueberries carefully to avoid streaking the batter.
Lightly grease the pan and pour ¼ cup of batter for each pancake.
Cook for 2–3 minutes, or until bubbles form on the surface and edges begin to set.
Flip and cook another 2–3 minutes, until golden and cooked through.
Repeat with remaining batter and serve warm with maple syrup, butter, or extra blueberries.
Notes
Use frozen blueberries straight from the freezer to prevent color bleeding.
Don’t overmix the batter to keep the pancakes fluffy.
Use full-fat Greek yogurt for a creamier texture.
Cook on low-medium heat to avoid burning the outside before the inside is done.
Great for meal prep—freeze leftovers for quick weekday breakfasts.
