Greek Yogurt Blueberry Pancakes Recipe

Introduction

Greek Yogurt Blueberry Pancakes are a delicious twist on classic pancakes, adding creaminess and a slight tang from the yogurt. These fluffy stacks are studded with fresh blueberries, making them a perfect breakfast treat that’s both nutritious and satisfying.

Ingredients

• 1 cup Greek yogurt
• 1 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 1 cup fresh blueberries
• 1 teaspoon baking powder

Instructions

1. Step 1: In a large bowl, whisk together the Greek yogurt, eggs, and milk until smooth.
2. Step 2: Add the flour and baking powder to the wet ingredients and mix until just combined, being careful not to overmix.
3. Step 3: Gently fold in the fresh blueberries to the batter.
4. Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease it.
5. Step 5: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Step 6: Flip the pancakes and cook for another 2 minutes or until golden brown and cooked through.
7. Step 7: Serve warm with your favorite toppings such as maple syrup, extra blueberries, or a dusting of powdered sugar.

Tips & Variations

• For extra fluffiness, separate the egg whites and whip them before folding into the batter.
• Use frozen blueberries if fresh aren’t available; just add them directly without thawing.
• Swap all-purpose flour for whole wheat flour for a nuttier flavor and added fiber.
• Add a teaspoon of vanilla extract or a pinch of cinnamon to the batter for extra warmth and depth.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, toast them gently or warm in a skillet over low heat until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Regular yogurt can be used, but it is thinner than Greek yogurt, so the batter may be looser. You might need to reduce the milk slightly to achieve the right consistency.

How do I prevent the pancakes from burning?

Cook pancakes over medium heat rather than high heat, and use a lightly greased skillet. This allows the pancakes to cook through evenly without burning the outsides.

Greek Yogurt Blueberry Pancakes Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

These Greek Yogurt Blueberry Pancakes are a fluffy, protein-packed breakfast treat, featuring fresh blueberries folded into a tender batter made with creamy Greek yogurt. Easy to make and perfect for a weekend brunch or weekday morning, these pancakes offer a delicious way to start your day with wholesome ingredients.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 pancakes (serves 2-3) 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder

Wet Ingredients

• 1 cup Greek yogurt
• 2 large eggs
• 1/4 cup milk

Add-ins

• 1/2 cup fresh blueberries

Instructions

1. Prepare the Batter: In a mixing bowl, combine the all-purpose flour and baking powder, ensuring they are well mixed to help the pancakes rise evenly.
2. Add Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, eggs, and milk until smooth and well blended.
3. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to form a thick batter without overmixing, which will keep the pancakes tender.
4. Fold in Blueberries: Carefully fold fresh blueberries into the batter, distributing them evenly without crushing.
5. Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles begin to form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 2 minutes or until golden brown and cooked through.
6. Serve Warm: Transfer pancakes to a plate and serve immediately with your choice of toppings like maple syrup, additional Greek yogurt, or fresh fruit.

Notes

• For fluffier pancakes, ensure not to overmix the batter.
• You can substitute milk with any plant-based milk for a dairy-free version, but this will alter the texture.
• Fresh blueberries work best, but frozen blueberries can be used if thawed and drained.
• Adjust cooking temperature as needed to prevent burning the pancakes.

Keywords: Greek yogurt pancakes, blueberry pancakes, breakfast recipe, healthy pancakes, protein pancakes