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Fluffy Blueberry Greek Yogurt Pancakes ~ stuffed full of juicy ripe blueberries. A great way to start the day!
I am, without a doubt, a Greek Yogurt fanatic. I add it to my smoothies, eat it with granola, and even serve it dolloped on a piece of grilled chicken mixed with hot sauce. I’m partial to Fage and they didn’t pay me to say that. So you know I’m going to love a light, fluffy, thick pancake chocked full of fresh blueberries and lots of Greek Yogurt!
We have a long weekend coming up here in the U.S.A. so maybe you’ll find a few extra minutes to whip up these lovely pancakes. In a small mixing bowl combine the flour, baking powder, baking soda, and sugar. Set aside.
In a medium mixing bowl whisk together the yogurt, milk, egg and vanilla. Fold in the flour mixture, then the blueberries. Cook until puffy and golden brown.
Serve with an extra dollop of Greek Yogurt, sliced almonds and fresh blueberries if desired.
Drizzle with honey or syrup and serve!
Don’t Forget to PIN to your favorite breakfast board!
Blueberry Greek Yogurt Pancakes
Prep Time
15 mins
Total Time
15 mins
Fluffy light Greek Yogurt Pancakes stuffed full of ripe blueberries. A great way to start the day!
Course: Breakfast
Servings: 2 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 3/4 cup plain Greek Yogurt
- 1/3 cup Vanilla Almond Milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
Optional Toppings:
- Sliced almonds
- Fresh blueberries
- Greek Yogurt
- Honey
- Maple Syrup
Instructions
- In a small mixing bowl combine the flour, baking powder, baking soda, salt and sugar. In a medium mixing bowl combine the Greek yogurt, almond milk, the egg and vanilla. Whisk until smooth. Add the flour mixture to the yogurt mixture and blend well. Gently fold in the blueberries.
- Preheat a non-stick skillet over medium heat. Lightly grease the skillet with oil using a paper towel to remove the excess. Lower the heat to medium-low and add 1/4 cup of batter at a time for each pancake. Turn the pancakes when the bottom has browned and the edges are drying. Cook another few minutes or until golden brown and cooked through. Serve and enjoy!
Do you have big plans for the long weekend? I hope you have fun and cook something amazing. We have a few plans so I hope to share our adventures with you next week. Thanks so much for stopping by!
Tricia
Paige Meiss says
Hi I was wondering if I can use plain yogurt for this recipe? Please let me know! Thanks!
Tricia Buice says
Sure Paige – I think it will be fine. The batter may be a little less thick but the flavor should be spot on!
ATasteOfMadness says
These pancakes look amazing!
Tricia Buice says
They are so tasty! Hope you love them
Rashida Shaikh says
Hi Yummy blogger!!!
By staring at your pictures, I feel to pick up one right from my lappy…How did you give them circle shape? I’m scare to try if it gets thick from one side or thin from other end. 🙁 I must say this is simply YUMMY POST!
Dom says
sometimes I wish I grew up in the States where making pancakes for breakfast was as natural as breathing… your pancakes looks so beautiful and so easy to make but I feel like I need to fly you over to Belleau to come make them for me!
Maureen | Orgasmic Chef says
We always have Greek yogurt in the fridge because I like it with breakfast. I chop an apple, toss in some chopped dates, chopped almonds and some flaked coconut. However… these pancakes sound even better!
Chris Scheuer says
I'm such a huge sucker for pancakes, I think I could easily enjoy most of that stack. And then I'd promptly fall asleep. For some reason pancakes make me so… sleepy. But I'd have very happy dreams 🙂
Pam says
Oh, I'd like to dig into that stack of pancakes! They look delicious! We're having a cookout for some neighbors tomorrow so I will be busy cooking today. Have a great weekend!
scrambledhenfruit says
They look amazing! Blueberry pancakes are my favorite. 🙂 No plans here for the weekend, except to recover from the first week of school!
SavoringTime in the Kitchen says
My goodness, they look delicious!! I am a Fage user myself – love theirs the best. I would so love to have a stack of those on a special weekend morning. Our biggest plan for the weekend is having our youngest daughter's birthday dinner here on Sunday. She was actually born on LABOR day in 1983 🙂
Anonymous says
Can oatmeal be used instead of flour?
Tricia Buice says
I haven't tried oatmeal but if you do I would think oat flour would be best. Good luck! Hope it turns out great for you. Sorry to be so late in responding – your comment ended up in my spam folder 🙁
Angie Schneider says
That's a gorgeous stack of pancakes, Tricia. My mouth is watering terribly.
Sue/the view from great island says
Oh Tricia I need to make these, they look incredible. I have been using Greek yogurt a lot in my baking, mostly to replace buttermilk when I don't' have it, and I love the results.
Cheri Savory Spoon says
Hi Tricia, we buy Fage at Costco, love it, will have to try these pancakes, anything you post is delicious!!!!
Wendy Sondov says
Gorgeous photos of some gorgeous pancakes, Tricia! The lighting is just perfect…what is supposed to sparkle, sparkles…what is supposed to look warm and rich….looks warm and rich. Funny how Greek yogurt took so long to become mainstream in the US, but once it did we can't live without it! Fage is also my brand of choice. Its just thicker and tastier, I think. I use it as a substitute for
Monica says
These look incredible! So fluffy and amazing. I am also partial to Fage when it comes to yogurt…I've never used yogurt in pancakes and I've got to try it! Thanks, Tricia. Have a wonderful Labor Day weekend!
Tricia Buice says
You're going to love these Monica – have a great weekend.
Big Dude says
Oh wow – love the looks of that stack.
Tricia Buice says
Awwww thanks Larry – but I bet you say that to all the girls!!! Have a lovely Labor Day 🙂