Greek Yogurt Blueberry Pancakes
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These Greek yogurt blueberry pancakes are so easy to make using simple ingredients you already have in your kitchen. Loaded with nutritious blueberries and Greek yogurt, these pancakes are so healthy and delicious!
Blueberry pancakes is one of my favorite weekend breakfasts. I make blueberry pancakes on Saturday or Sunday mornings almost every week.
It is very easy to make blueberry pancakes from scratch. In fact, I usually don’t even have a pancake mix in my pantry because I don’t see a use for it. Using my easy pancake recipe, mixing the ingredients for homemade pancakes takes just 5 minutes!
As you can see on this picture, these are LOADED with blueberries. The secret to great blueberry pancakes from scratch is not to skimp on blueberries! To me, there is no such thing as too many blueberries in the blueberry pancakes :)
Treat yourself to a breakfast of hot delicious Greek yogurt blueberry pancakes from scratch loaded with blueberries! Fresh from the frying pan, load the blueberry pancakes onto your plate and pour maple syrup over them. Yum!
Blueberry Pancakes Recipe With Greek Yogurt
Many pancake recipes call for buttermilk, but let’s face it – what are the odds of having buttermilk on hand in your fridge? Greek yogurt is a much more common and popular ingredient and is a great substitute for buttermilk in pancakes! Move over buttermilk and make room for Greek yogurt blueberry pancakes!
In addition, Greek yogurt is very nutritious and packed with protein, so this is another reason I love to use it in pancakes. More protein in pancakes makes them more healthy and filling!
Can I use another type of yogurt in pancakes?
Yes, you can use any type of yogurt in these pancakes! If you don’t have Greek yogurt, you can substitute it with regular plain yogurt – it will work with full-fat, low-fat or fat-free yogurt.
Don’t have plain yogurt? You can use flavored yogurt too! If you use flavored yogurt, your pancakes will be sweeter (if that’s the case, just don’t add any extra sugar that the recipe calls for).
Can I use frozen blueberries for pancakes?
Yes, these pancakes can be made with fresh or frozen blueberries! If you are using frozen blueberries, there is no need to defrost them – just add frozen blueberries to the pancake batter.
These only adjustment when using frozen blueberries for pancakes is extra cooking time – it takes about an extra 1-2 minutes per side when cooking pancakes as the blueberries take time to defrost inside the pancake batter.
Ingredients
- Blueberries – you can use fresh or frozen blueberries.
- Greek yogurt – adds protein to these pancakes and makes them rich and moist.
- Egg – for binding the ingredients.
- Vanilla extract – add vanilla flavor to pancakes.
- Vegetable oil – for richness, you can also use melted butter or melted coconut oil instead.
- Flour – the base of the pancake batter, for an alternative option check out my almond flour pancakes.
- Sugar – for sweetness, I used white sugar, you can also use brown sugar or honey.
- Baking soda – leavening agent to make pancakes fluffy.
- Baking powder – works together with baking soda for fluffy pancakes.
- Salt – to balance the sweetness.
When to flip pancakes
Wondering how will you know when to flip pancakes? Here’s the visual for you.
Blueberry pancake batter in the frying pan:
On the next picture below, see those tiny holes inside the blueberry pancake batter – this means the pancakes are ready to be flipped!
How to store, freeze and reheat pancakes
These blueberry yogurt pancakes taste best eaten right away, fresh from the frying pan. However, you can still store them and reheat them later – they’ll still be yummy!
To store pancakes with the refrigerator, just put them in a storage container for leftovers and refrigerate for up to 5 days. To reheat, just warm them in the microwave.
To freeze pancakes, put them in a freezer ziploc bag, squeeze out the air, seal the bag and freeze. To thaw, put them in a refrigerator overnight or thaw in a microwave. You can also reheat frozen pancakes in the air fryer!
Best syrup for blueberry yogurt pancakes
I like to serve these pancakes with maple syrup – maple flavor complements the blueberry yogurt flavor very nicely! If you are blueberry lover who just can’t get enough blueberries I also have another option for you – homemade blueberry syrup!
More Pancake Recipes
Check out these other easy pancake recipes that I have on my website – you’ll love them!
- Pancakes with chocolate chips
- Pancakes with marshmallows
- Oven pancake recipe
- Pancakes with cheese
- Pancakes with potatoes
- Pancakes with strawberries
Greek Yogurt Blueberry Pancakes
Ingredients
- 1 egg
- 1 cup plain Greek yogurt or other plain yogurt
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 1 cup flour
- 2 tbsp sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup blueberries fresh or frozen
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
Instructions
- Whisk the egg in a bowl. Add yogurt, oil and vanilla to the egg, and mix until combined.
- Add flour,sugar, baking soda, baking powder and salt and mix until combined.
- Add blueberries and stir. Let the pancake batter stand for 10 minutes.
- Heat a large non-stick frying pan over medium-high heat.
- Drop spoonfuls of batter (with a large spoon) on a frying pan. Cook the pancakes until golden-brown on one side, then flip with a spatula and cook until golden-brown on the other side (about 2 minutes per side).
- Remove blueberry yogurt pancakes from the frying pan, put on a plate and serve while hot.
Notes
Nutrition
See also:
I love your recipes. In fact, I’m going to make the quesadillas for lunch and the pancakes tomorrow morning. You’ve done a great job here. Thank you!
Hi Melanie, thanks for your recipes, I am going to taste one of them ! Regards. Alvise.
Looks like some pretty tasty food there. The chicken legs look awesome. I can’t wait to get my wife to make them.
These Greek yogurt blueberry pancakes are a breakfast win! So fluffy and packed with blueberries.
The Greek yogurt adds a nice touch of protein.