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Fluffy Greek Yogurt Pancakes stuffed with juicy ripe blueberries and loads of flavor. These are a great way to start the day with 19 grams of protein in each serving!
Blueberry Greek Yogurt Pancakes
Okay pancake lovers! This one’s for you to print out and keep in your recipe binder. Our recipe is so easy to make it comes together in minutes and requires absolutely no culinary skills whatsoever. Everybody loves these yogurt pancakes and I bet you will too.
Here’s what you need to know…
- For this recipe we use plain Greek yogurt because it’s thick, silky and loaded with protein. You can use low-fat or full-fat Greek yogurt. Honestly, it doesn’t even have to be Greek yogurt. Any plain, unsweetened yogurt will be great in this recipe. It’s really hard to mess this up!
- You can substitute almond milk or other plant based milk for the cow’s milk if you have it on hand.
- The recipe serves two hungry breakfast enthusiasts but is easily doubled to serve four.
- The cooked pancakes are freezable! Well-sealed in an airtight container, these pancakes will keep for up to two months in the freezer.
- Add a little lemon zest or a splash of lemon juice for a nice acidic punch.
- Use your favorite fresh berries like blackberries, strawberries or raspberries. Whatever’s in season will be great.
- You can double the blueberries if desired but will have more pancakes in the end.
How to make this Yogurt Pancake Recipe
- First combine the dry ingredients.
- Next whisk together the wet ingredients until smooth.
- Combine the two and gently fold in the blueberries.
- Preheat a nonstick skillet or griddle and lightly grease with a neutral oil. Wipe any excess away with paper towels.
- Pour a heaping 1/4 cup of batter onto the preheated skillet.
- Cook until bubbles appear around the edges. Finally, flip and continue cooking until golden brown.
How to serve Greek Yogurt Pancakes
I like my pancakes with a thick pat of butter, plenty of real maple syrup and a few extra blueberries. Here’s more inspiration for your memorable breakfast!
- Dusting of powdered sugar
- Sliced almonds
- An extra dollop of Greek Yogurt
- Honey
- Blueberry sauce
- Vanilla Sauce
How to keep pancakes warm
If you’re not planning to enjoy the pancakes immediately, you can transfer them to a single layer on a parchment lined baking sheet. Keep the pancakes in a warm oven until ready to serve.
Blueberry Greek Yogurt Pancakes
Ingredients
- 1 cup all-purpose flour (126g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar (32g)
- ¾ cup plain Greek Yogurt (7oz or 198g)
- ⅓ cup milk or almond milk (2¾ oz or 77g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (142g or 5oz) plus extra for garnish
Optional Toppings:
- Sliced almonds
- Fresh blueberries
- Greek Yogurt
- Honey
- Maple Syrup
- Butter
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, milk, egg and vanilla. Whisk until smooth. Add the flour mixture to the yogurt mixture and fold together with a spatula. Gently fold in the blueberries.
- Preheat a non-stick skillet over medium heat. Lightly grease the skillet with oil using paper towels to remove the excess. Once hot, reduce the heat to medium-low and add ¼ cup of batter for each pancake. (Add extra blueberries to each pancake if desired.)Flip the pancakes when the bottom is well browned and the edges are drying. Cook another few minutes or until golden brown and cooked through. Serve and enjoy!
Recipe Notes
Nutrition
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Paige Meiss
Hi I was wondering if I can use plain yogurt for this recipe? Please let me know! Thanks!
Tricia Buice
Sure Paige – I think it will be fine. The batter may be a little less thick but the flavor should be spot on!
ATasteOfMadness
These pancakes look amazing!
Tricia Buice
They are so tasty! Hope you love them
Rashida Shaikh
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
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
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
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
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
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
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
Can oatmeal be used instead of flour?
Tricia Buice
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
That's a gorgeous stack of pancakes, Tricia. My mouth is watering terribly.
Sue/the view from great island
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
Hi Tricia, we buy Fage at Costco, love it, will have to try these pancakes, anything you post is delicious!!!!
Wendy Sondov
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
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
You're going to love these Monica – have a great weekend.
Big Dude
Oh wow – love the looks of that stack.
Tricia Buice
Awwww thanks Larry – but I bet you say that to all the girls!!! Have a lovely Labor Day 🙂