Fluffy Greek Yogurt Blueberry (Printer-friendly)

Light, airy pancakes bursting with blueberries and enriched with creamy Greek yogurt for a tasty start.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup plain Greek yogurt
07 - 1/2 cup milk (whole or 2%)
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted and cooled
10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1 cup fresh blueberries (or frozen, not thawed)

→ For Cooking

12 - Butter or oil, for greasing the pan

# How to Make It:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk together the Greek yogurt, milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
03 - Pour the wet ingredients into the dry ingredients. Gently stir until just combined, being careful not to overmix. Small lumps are acceptable and desirable for fluffy pancakes.
04 - Gently fold the blueberries into the batter, taking care to avoid crushing them.
05 - Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
06 - Scoop approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes until bubbles form on the surface and edges appear set.
07 - Carefully flip each pancake and cook for an additional 1-2 minutes until golden brown and cooked through.
08 - Repeat the cooking process with remaining batter, greasing the pan as needed between batches.
09 - Serve pancakes warm. Optional toppings include maple syrup, additional fresh blueberries, or a dollop of Greek yogurt.

# Expert Tips:

01 -
  • The Greek yogurt makes these pancakes incredibly tender while adding protein that keeps you satisfied longer
  • They are light enough for summer but comforting enough for a snowy February morning
02 -
  • Overmixing the batter makes tough pancakes, so stop as soon as the flour disappears
  • Lumpy batter is your friend, it means tender pancakes are on their way
03 -
  • If using frozen berries, keep them frozen right until they hit the batter to prevent purple streaks
  • Let the batter rest for 10 minutes before cooking for even fluffier results

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