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–+ servings
Greek yogurt blueberry pancakes stacked high on a plate in natural light.

Greek Yogurt Blueberry Pancakes (Fluffy and Easy)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 pancakes
Author: Nico Pallotta

  • 1 cup (150 g) blueberries up to 1½ cups for more fruit
  • 1 cup (240 g) Greek yogurt
  • ⅓ cup (80 ml) milk any
  • 2 eggs
  • 1 to 2 tablespoons honey or maple syrup or sugar
  • ½ teaspoon vanilla extract optional
  • 1 cup (150 g) all-purpose flour
  • 2 teaspoons (8 g) baking powder
  • ¼ teaspoon salt
  • 1 to 2 tablespoons light olive oil or vegetable oil or butter - for cooking

  • Mix the wet ingredients: In a large bowl, whisk together 1 cup Greek yogurt, ⅓ cup milk, 2 eggs, 1 to 2 tablespoons honey, and ½ teaspoon vanilla extract until smooth.
    Step 1 Greek yogurt, milk, eggs, and honey whisked together in glass bowl.
  • Add the dry ingredients: Add 1 cup all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Whisk gently until just combined. A few small lumps are okay.
    Fold in 1 cup blueberries, or sprinkle them onto each pancake after you pour the batter into the pan.
    Step 2 Dry ingredients and blueberries folded into thick pancake batter.
  • Cook the pancakes: Heat a non-stick skillet over medium-high heat until hot. Add a few drops of light olive oil and wipe it around the pan.
    Lower the heat to medium. Pour 1/4 to 1/3 cup of batter per pancake. Cook for 3 to 4 minutes per side.
    If they brown too fast, lower the heat to medium-low. Cut the first pancake in half to check. The center should be fully cooked with no wet batter.
    Step 3 Pancake flipped in skillet showing golden brown surface.
  • Finish and keep warm: Wipe the pan between batches and lightly oil again if needed.
    If the batter spreads too much, stir in a little flour. If too thick, add a splash of milk.
    Keep pancakes warm in a 120°F 50°C oven until ready to serve.
    Step 4 Cooked pancakes stacked on a plate near sunlit window.
Substitutions
  • All-purpose flour → Whole wheat flour (add 2–3 tbsp extra milk) or a good gluten-free blend
  • Baking powder → No swap recommended; use fresh for best lift
  • Greek yogurt → Low-fat Greek yogurt, Skyr, or plain regular yogurt (reduce milk by 2–3 tbsp)
  • Milk → Any milk (dairy or non-dairy); if using frozen blueberries, reduce by 2 tbsp
  • Eggs → No direct substitute recommended (2 eggs give best texture)
  • Blueberries → Fresh or frozen (add frozen straight from freezer; slightly reduce milk)
  • Honey or maple syrup → Sugar
  • Vanilla extract → Lemon zest (or omit)
  • Light olive oil or butter (for the pan) → Either works; avoid extra virgin olive oil for neutral flavor
 
Tips
  • Don’t overmix: A few lumps are fine.
  • Heat, then lower: Hot pan first, then reduce for golden pancakes.
  • First = test: Adjust heat after pancake #1.
  • Keep it gentle: Too brown? Turn it down.
  • Load the blueberries: More berries, better bites.
  • Keep warm right: 120°F / 50°C, don’t stack tight.
  • Store smart: Cool, airtight, fridge 3 days or freeze layered.
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