Fluffy Greek Yogurt Blueberry Pancakes (Printable)
Light, airy pancakes with juicy blueberries and Greek yogurt creaminess
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon fine sea salt
→ Wet Ingredients
06 - ¾ cup plain Greek yogurt
07 - ½ cup milk
08 - 2 large eggs
09 - 2 tablespoons melted unsalted butter, plus extra for cooking
10 - 1 teaspoon vanilla extract
→ Add-Ins
11 - 1 cup fresh or frozen blueberries
# How-to Steps:
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 the Greek yogurt, milk, eggs, melted butter, and vanilla extract until completely smooth and blended.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are acceptable for fluffy pancakes.
04 - Gently fold the blueberries into the batter, being careful not to crush them.
05 - Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter.
06 - Scoop ¼ cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, until bubbles form across the surface and edges appear set.
07 - Flip each pancake and cook for an additional 1 to 2 minutes, until golden brown and cooked through the center.
08 - Repeat with remaining batter, adding more butter to the skillet as needed to prevent sticking.
09 - Serve warm pancakes with maple syrup, extra Greek yogurt, or additional fresh blueberries.
# Expert Pointers:
01 -
- The Greek yogurt creates an interior texture so light and fluffy you might wonder if there is magic involved
- Blueberries burst between bites creating little pockets of jam without any extra effort
02 -
- Let the batter rest for 5 minutes before cooking for the fluffiest results
- Do not press down on the pancakes with your spatula or you will lose all the air you worked to create
03 -
- Real maple syrup makes such a difference that once you taste it, you will never go back to the fake stuff
- The batter should be thick enough to scoop but loose enough to spread slightly on its own