Blueberry Yogurt Pancakes

Fluffy, golden, and bursting with juicy blueberries, these Blueberry Yogurt Pancakes are a breakfast delight that combine wholesome ingredients with indulgent flavor. Made with plain Greek yogurt, these pancakes are extra moist and pack a subtle tang that perfectly complements the natural sweetness of fresh blueberries. The combination of baking powder and baking soda ensures a light and airy texture, while a hint of vanilla adds a comforting aroma. These pancakes come together quickly with a simple batter that's thick enough to hold every luscious berry in place. Perfect for weekend brunch or a special morning treat, they’re best served warm with a drizzle of maple syrup, a dollop of extra yogurt, or even more fresh blueberries on top. Ideal for families, this recipe yields enough for four hearty servings in just 30 minutes, making it a go-to option for a satisfying yet effortless meal.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1.5 cups All-purpose flour
• 2 tablespoons Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 1 cup Plain Greek yogurt
• 0.5 cups Milk
• 2 pieces Large eggs
• 1 teaspoons Vanilla extract
• 3 tablespoons Unsalted butter (melted)
• 1 cup Fresh blueberries
• 1 tablespoon Butter or oil (for greasing the pan)

Directions

Step 1

In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 2

In a separate large mixing bowl, whisk the Greek yogurt, milk, eggs, vanilla extract, and melted butter until smooth and fully incorporated.

Step 3

Slowly add the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix. The batter will be slightly thick.

Step 4

Gently fold in the blueberries using a spatula, ensuring they are evenly distributed throughout the batter.

Step 5

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Step 6

Scoop 1/4 cup of batter for each pancake onto the skillet, spreading gently into a circular shape if needed.

Step 7

Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for an additional 2-3 minutes until golden brown and cooked through.

Step 8

Repeat with the remaining batter, greasing the skillet as needed, until all the pancakes are cooked.

Step 9

Serve warm with your favorite toppings, such as maple syrup, additional fresh blueberries, or a dollop of yogurt.

Nutrition Facts

Serving size	751.2 grams (751.2g)

Amount per serving	% Daily Value*
Calories	1200

Total Fat 21.10g	27%
Saturated Fat 12.20g	61%
Polyunsaturated Fat 0.30g
Cholesterol 67mg	22%
Sodium 2254mg	98%
Total Carbohydrate 203.70g	74%
Dietary Fiber 8.50g	30%
Total Sugars 55.60g
Protein 48.10g	96%

Vitamin D 63IU	314%
Calcium 471mg	36%
Iron 9mg	49%
Potassium 855mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.9%

Protein: 16.1%

Carbs: 68.1%