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Greek Yogurt Blueberry Pancakes Recipe (Fluffy & High Protein), easy Greek Yogurt Blueberry Pancakes, homemade high-protein blueberry pancakes, best fluffy Greek yogurt pancakes recipe, how to make Greek yogurt blueberry pancakes
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Greek Yogurt Blueberry Pancakes Recipe (Fluffy & High Protein)

Start your day with these fluffy and protein-packed Greek Yogurt Blueberry Pancakes. Made with creamy Greek yogurt and fresh blueberries, these pancakes are light, tender, and perfect for a healthy breakfast. The Greek yogurt adds richness while boosting protein content for a satisfying meal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 350kcal

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt (non-fat or 2%)
  • 1/2 cup unsweetened almond milk (or any milk)
  • 1 large egg
  • 2 tablespoons pure maple syrup (plus extra for serving)
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (plus extra for topping)
  • 1 tablespoon coconut oil or butter (for cooking)

Instructions

  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, mix the Greek yogurt, almond milk, egg, maple syrup, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
  • Fold in the blueberries, reserving a few for topping.
  • Let the batter rest for 5 minutes to thicken slightly.
  • Heat a non-stick skillet or griddle over medium-low heat and lightly grease with coconut oil or butter.
  • Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
  • Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
  • Serve warm with extra blueberries and a drizzle of maple syrup.

Notes

Pro Tips: Use room-temperature ingredients for a smoother batter. Gently fold in blueberries to avoid crushing them. Cook on medium-low heat to ensure even browning. For extra fluffiness, let the batter rest for 5 minutes before cooking. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave for best results. Variations: Swap blueberries for raspberries or strawberries. Add a teaspoon of vanilla extract for extra flavor. Use whole wheat flour for a nuttier taste.