Fluffy Greek Yogurt Blueberry (Printable Version)
Light, airy pancakes enriched with Greek yogurt and bursting with fresh blueberries in every bite.
# What You Need:
→ Dry Ingredients
01 - 1 cup (125 g) all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 3/4 cup (180 g) plain Greek yogurt
07 - 1/2 cup (120 ml) milk (whole or 2%)
08 - 2 large eggs
09 - 2 tbsp unsalted butter, melted and cooled
10 - 1 tsp vanilla extract
→ Add-ins
11 - 1 cup (150 g) fresh blueberries (or frozen, not thawed)
→ For Cooking
12 - Butter or oil, for greasing the pan
# How-To:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well incorporated.
02 - Whisk Greek yogurt, milk, eggs, melted butter, and vanilla extract in a separate bowl until smooth and uniform.
03 - Pour wet ingredients into dry ingredients and fold gently until just combined. Stop mixing when small lumps remain to prevent tough pancakes.
04 - Gently fold blueberries into batter, taking care not to crush them.
05 - Heat non-stick skillet or griddle over medium heat. Lightly coat surface with butter or oil.
06 - Drop 1/4 cup batter per pancake onto hot surface. Cook until bubbles form across surface and edges appear set, approximately 2-3 minutes.
07 - Turn pancakes and cook additional 1-2 minutes until golden brown and completely cooked through.
08 - Continue cooking remaining batter, adding more butter or oil to pan as necessary to prevent sticking.
09 - Serve pancakes warm with maple syrup, fresh blueberries, or additional Greek yogurt.
# Expert Tips:
01 -
- These pancakes manage to be incredibly light while still keeping you satisfied until lunch thanks to that protein boost from Greek yogurt
- The tangy yogurt balances perfectly with sweet blueberries, creating that breakfast spot flavor you usually only get at restaurants
02 -
- Overmixing is the fastest way to turn fluffy pancakes into tough hockey pucks, stop mixing as soon as the flour disappears
- Letting the batter rest for 5-10 minutes before cooking gives the flour time to hydrate and results in even tender pancakes
03 -
- Cooking pancakes in batches and keeping them warm in a 200°F oven means everyone eats together
- Wipe the pan with a paper towel between batches to remove any burnt butter bits