Greek Yogurt Blueberry Pancakes (Fluffy and Easy) | CookOS

Greek Yogurt Blueberry Pancakes (Fluffy and Easy)

Name: Greek Yogurt Blueberry Pancakes (Fluffy and Easy)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup blueberries (up to 1½ cups for more fruit); 1 cup Greek yogurt; ⅓ cup milk (any); 2 eggs; 1 to 2 tablespoons honey (or maple syrup or sugar); ½ teaspoon vanilla extract (optional); 1 cup all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; 1 to 2 tablespoons light olive oil (or vegetable oil or butter - for cooking)

These Greek yogurt blueberry pancakes are extra fluffy and tender, made with protein-rich yogurt and no butter in the batter for a satisfying, light result. Mixed in one bowl with simple ingredients, they're loaded with juicy blueberries and ready to become your go-to breakfast.

🌍American 🏷️Blueberry pancakes with yogurt 🏷️Easy pancake recipe with yogurt 🏷️Fluffy blueberry pancakes 🏷️Greek yogurt blueberry pancakes

About·Privacy·Terms

🏷️Thick and fluffy pancakes

Greek Yogurt Blueberry Pancakes (Fluffy and Easy)

Total

30 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Theplantbasedschool

Ingredients

1 cup blueberries (up to 1½ cups for more fruit)
1 cup Greek yogurt
⅓ cup milk (any)
2 eggs
1 to 2 tablespoons honey (or maple syrup or sugar)
½ teaspoon vanilla extract (optional)optional
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 to 2 tablespoons light olive oil (or vegetable oil or butter - for cooking)

10 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Mix the wet ingredients: In a large bowl, whisk together 1 cup Greek yogurt, ⅓ cup milk, 2 eggs, 1 to 2 tablespoons honey, and ½ teaspoon vanilla extract until smooth.
2
Add the dry ingredients: Add 1 cup all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Whisk gently until just combined. A few small lumps are okay.Fold in 1 cup blueberries, or sprinkle them onto each pancake after you pour the batter into the pan.
3
Cook the pancakes: Heat a non-stick skillet over medium-high heat until hot. Add a few drops of light olive oil and wipe it around the pan.Lower the heat to medium. Pour 1/4 to 1/3 cup of batter per pancake. Cook for 3 to 4 minutes per side.If they brown too fast, lower the heat to medium-low. Cut the first pancake in half to check. The center should be fully cooked with no wet batter.
4
Finish and keep warm: Wipe the pan between batches and lightly oil again if needed.If the batter spreads too much, stir in a little flour. If too thick, add a splash of milk.Keep pancakes warm in a 120°F 50°C oven until ready to serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Don't overmix the batter — lumps are fine and actually lead to fluffier pancakes. Stir just until the dry ingredients are moistened.
Cook on medium-low heat, not high. Greek yogurt pancakes benefit from a gentler, slower cook that lets the centers set without burning the bottoms.
Let batter rest 2–3 minutes before cooking so the baking powder fully activates and blueberries stay suspended rather than sinking.
Toss blueberries in a pinch of flour before folding in to prevent them from bleeding color into the batter and sinking to the bottom.

Substitutions

Milk → almond milk, oat milk, or buttermilk (buttermilk adds tang and extra tenderness)
Honey or maple syrup → sugar, agave, or omit entirely (sweetness is optional)
All-purpose flour → whole wheat flour (use ¾ cup; the pancakes will be denser but still good)
Blueberries → fresh raspberries, diced strawberries, or chocolate chips

Storage & make-ahead

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 weeks. Reheat in a 350°F oven for 10 minutes or use a toaster.

Common Questions

Can I make these pancakes ahead of time?

Yes. Cool completely, then layer between parchment paper, freeze in an airtight container for up to 3 weeks, and reheat in a 350°F oven for 10 minutes or in a toaster.

What if I don't have Greek yogurt?

Regular yogurt works but the batter will be thinner; add 2–3 tablespoons of flour to compensate. Sour cream is also a good substitute for tanginess and texture.

Why are my pancakes dense instead of fluffy?

Overmixing the batter or using old baking powder are common causes. Stir until just combined (lumps are fine) and check that your baking powder is fresh and active.

Can I use frozen blueberries?

Yes, but don't thaw them. Toss frozen berries lightly in flour before folding in so they don't sink or bleed into the batter.

How do I know when to flip the pancakes?

Flip when bubbles form on the surface and the edges look set and slightly dry, usually 2–3 minutes on medium-low heat. The second side cooks faster, about 1–2 minutes.