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Greek yogurt pancakes with blueberries stacked on plate with maple syrup and fresh berries

Greek Yogurt Pancakes with Blueberries

Fluffy, protein-packed pancakes made with Greek yogurt and fresh blueberries
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Breakfast, Brunch
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup plain Greek yogurt
  • 0.5 cup milk whole or almond
  • 1 large egg
  • 1 cup blueberries fresh or frozen
  • 1 tablespoon maple syrup optional, for serving

Equipment

  • Large mixing bowls
  • Whisk
  • Non-stick skillet
  • Spatula

Method
 

  1. In a large bowl, whisk together flour, baking powder, and salt.
  2. In another bowl, combine Greek yogurt, milk, and egg until smooth.
  3. Gently mix the wet ingredients into the dry until just combined. Don't overmix.
  4. Dust blueberries with a little flour, then fold them carefully into the batter.
  5. Let batter rest for 10 minutes for fluffier pancakes.
  6. Preheat a non-stick skillet over medium heat.
  7. Pour about ΒΌ cup of batter for each pancake onto the heated skillet.
  8. Cook until bubbles form on top, about 2-3 minutes, then flip and cook until golden brown.
  9. Serve immediately with maple syrup and extra blueberries if desired.

Notes

Dust blueberries with flour before folding into batter to prevent sinking. Let batter rest 10 minutes for extra fluffiness. Store in refrigerator for up to 3 days or freeze for up to 2 months.