Fluffy Blueberry Pancakes
These fluffy blueberry pancakes are made with Greek yogurt for an extra tender texture and a hint of tang, perfect for any breakfast or brunch occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 2 tablespoons sugar (adjust to taste)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup Greek yogurt (plain; full-fat) provides rich texture
- 1/2 cup milk (any kind) add a splash more if batter is thick
- 1 large egg large egg preferred
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh blueberries can use frozen, see variations for tips
- to taste Butter or oil for cooking butter for flavor, oil for less browning
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a second bowl, whisk Greek yogurt, milk, egg, and vanilla until smooth and creamy.
- Pour the wet mixture into the dry mixture. Stir gently until just combined. A few small lumps are fine.
- Add blueberries and fold with a spatula so they’re evenly spread through the batter.
Cooking
- Warm a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil and swirl to coat.
- Scoop about 1/4 cup batter per pancake onto the skillet. Cook until you see bubbles on top and the edges look set, about 2–3 minutes.
- Flip and cook another 1–2 minutes until golden brown and cooked through.
Serving
- Serve warm with butter, maple syrup, and extra blueberries.
Notes
Refrigerate pancakes for up to 3–4 days in an airtight container or freeze for up to 2 months, separating layers with parchment paper.