Fluffy Greek Yogurt Blueberry Pancakes
Thick, ultra-fluffy pancakes packed with fresh blueberries and protein-rich Greek yogurt.
In a nutshell: This authentic american fluffy greek yogurt blueberry pancakes comes together in just 20 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
These pancakes are incredibly thick, soft, and fluffy, thanks to the addition of Greek yogurt, which also adds a boost of protein. Bursting with fresh, juicy blueberries and served with warm maple syrup.
Key Equipment
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Chef's Pro-Tips
- Lumps are Your Friend: Whisk batter until just combined. Leaving small flour lumps intact creates pockets of steam that yield tall, cloud-fluffy pancakes.
- Wait for Surface Bubbles: Flip only when bubbles form and pop on the surface and the edges look set and matte. Flipping prematurely deflates the rise.
Ingredients
3
servings
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1 cup all-purpose flour
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1 tsp baking powder
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½ cup plain Greek yogurt
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½ cup milk
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1 large egg
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1 tbsp honey
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¾ cup fresh blueberries
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Step-by-Step Instructions
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and a pinch of salt.
Whisk Wet Ingredients
In a medium bowl, whisk together the Greek yogurt, milk, egg, honey, and vanilla extract until smooth.
Combine Batter
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined (batter will be thick and slightly lumpy; do not overmix). Gently fold in the fresh blueberries.
Cook Pancakes
Heat a non-stick griddle over medium heat and grease with butter. Ladle 1/3 cup of batter per pancake. Cook for 3-4 minutes until bubbles form on top, flip, and cook for 2 minutes until golden brown.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Silicone whisks safe for nonstick pans, in two sizes.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes. Fold them in straight from frozen and toss them in a spoonful of flour first so they don't sink or bleed into the batter.
Overmixing is the usual culprit. Stir until just combined and leave the small lumps alone. Those lumps create steam pockets that make tall, fluffy pancakes.
It's best mixed fresh, since the baking powder starts working as soon as it hits liquid. You can whisk the dry and wet ingredients separately the night before, then combine in the morning.
Hold them on a sheet pan in a 200-degree oven. They'll stay warm without overcooking.
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