30-Minute Fluffy Greek Yogurt Blueberry Pancakes
These fluffy pancakes get their tender texture from vanilla Greek yogurt mixed into the batter, creating a protein-rich breakfast that's lighter than traditional pancakes. Fresh blueberries are folded into the batter and cooked into a simple homemade sauce that bursts with berry flavor. The Greek yogurt adds tanginess that balances the sweet blueberries perfectly. Ideal for weekend brunches or special occasions when you want something more than basic pancakes but still approachable for home cooks.
Ingredients
- 2 cups all-purpose flouralmond flour1:1gluten-freegluten-free
note: will be denser
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups vanilla Greek yogurtplain Greek yogurt + 1 tsp vanilla1:1
for homemade vanilla flavor
- 1 egg
- 1 cup milk
- 1 cup blueberries
- 2 tablespoons butter or oil
- ½ cup cold water
- 1 tablespoon corn starch
- ¼ cup white sugar
- 2 cups fresh blueberries
Instructions
- 1
Melt butter in a large griddle pan or heat oil in pan
- 2
Combine flour, baking powder, baking soda, and salt in a large bowl and set aside
- 3
Whisk together yogurt, egg, and milk in a medium bowl
- 4
Stir wet ingredients into dry ingredients until just combined
- 5
Gently fold in blueberries
- 6
Pour 1/4 cup of pancake mixture onto hot griddle
- 7
Cook for two minutes, or until edges begin to bubble and the bottom turns golden brown
- 8
Gently flip over to other side and cook for another 1-2 minutes
- 9
Repeat with remaining batter until all pancakes are cooked
- 10
Combine water, cornstarch, and sugar in a medium pot while pancakes cook
- 11
Stir well until thoroughly combined and add in blueberries
- 12
Stir occasionally, bringing mixture to a boil
- 13
Stir constantly for 2 minutes or until blueberries are thickened and begin to burst open
- 14
Pour sauce on pancakes and serve immediately
Tips
Don't overmix the batter - lumps are fine and overmixing leads to tough pancakes
Make sure your griddle is properly heated before adding batter for even browning
The blueberry sauce can be made ahead and reheated when ready to serve
Good to Know
Refrigerate leftover pancakes for up to 3 days, sauce for up to 1 week
Sauce can be made 1 day ahead and reheated
Serve immediately while pancakes are warm with the homemade blueberry sauce
Common Mistakes
Don't overmix batter to avoid tough pancakes
Ensure griddle is hot before cooking to prevent sticking
Don't press down on pancakes while cooking to keep them fluffy
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
for homemade vanilla flavor
FAQ
Can I use frozen blueberries instead of fresh?
Yes, use frozen blueberries without thawing. They may bleed slightly more color into the batter but taste just as good.
What if I don't have Greek yogurt?
Regular yogurt works but drain excess liquid first, or substitute with sour cream for similar tanginess and thickness.
How long do these pancakes keep?
Store in refrigerator for up to 3 days or freeze for up to 2 months. Reheat in toaster or microwave.