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These Greek Yogurt Blueberry Pancakes Are A Sweet Treat

Have you ever been obsessed over a recipe? Do you have a favorite food you really liked when you were a child, only to never really taste anything like that in adulthood? You might think I am talking about some rare food or unusual recipe, but I am really only talking about pancakes. Pancakes are really important when you are a kid, and pancakes were one of main reasons why my sister and I loved to visit our friend’s house when we were kids. My friend’s mom cooked delicious Greek Yogurt Blueberry Pancakes.

And that is why I decided to re-make these Greek Yogurt Blueberry Pancakes.

There is no way for me to know if my friend’s mom used Greek yogurt to make those memorable pancakes, but to me Greek yogurt is an answer in this quest. This is truly my new favorite pancake recipe that I use each time I am making Greek Yogurt Blueberry Pancakes. Have you ever tried sourdough pancakes? I’ve had, thanks to my father-in-law, and if you’ve tried those you know that there is some great chemistry going on when you combine something sour with something sweet in a pancake. That’s exactly the reason why THESE pancakes made with Greek yogurt are so flavorful, and you don’t need a ton of Maple syrup for them to taste right – they can hold their own in the flavor department!

In fact, my favorite way to eat pancakes for breakfast is to smother them with even more Greek Yogurt and then top that stack with fresh mixed blueberries! If you’re trying to find more ways to incorporate Greek yogurt in your diet, this is one of the most pleasurable ways to do it.

These light and fluffy Greek Yogurt Blueberry Pancakes are sure to keep you satisfied all morning with delicious protein! They’re gluten-free thanks to the oats and whipped up in the blender in under 5 minutes!


These Greek Yogurt Blueberry Pancakes Are A Sweet Treat

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 29 minutes

Yield: 5-6 Slices

These Greek Yogurt Blueberry Pancakes Are A Sweet Treat


  • 1 and 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 cup sugar
  • 3 tablespoons melted unsalted butter
  • 3 eggs
  • 1 and 1/2 cups plain, non-fat Greek yogurt (I used Chobani)
  • 1/2 cup milk
  • some blueberries to be added to the pancake batter (optional)


  1. In a large bowl, whisk flour, salt, baking powder and baking soda.
  2. In a separate bowl, whisk together sugar, butter, eggs, Greek yogurt, and milk until smooth.
  3. Add Greek yogurt mixture from step to to the flour mixture in step 1 and mix to combine. I like to let batter sit for 20 minutes to get really smooth textured. (optional: fold in blueberries in pancake batter or in half of pancake batter)
  4. Heat pancake griddle, spray with non-stick butter spray or just brush the griddle with real butter. Pour batter, in 1/4 cupful’s, onto the griddle. Cook until the bubbles on top burst and create small holes. Lift up the corners of each pancake to check that it’s golden browned on the bottom. Using a wide spatula, flip the pancake and cook it on the other side until lightly browned. Remove pancakes from the griddle onto the warming plate until ready to serve.
  5. To serve, top each portion of pancakes with a scoop of Greek yogurt and mixed berries (blueberries, raspberries, blackberries).

About Yup Foodie

Hey there I’m Annie (Anindita) – an engineer & self taught cook & lover of all things chocolate. I’ve always been the creative type and I love putting my own delicious spin on classics I find in cookery books, other food blogs, and hand-me-down recipes from my dear mum. Instantly I fell in love with the entire process of cooking, photographing, eating and sharing them with my loved ones and friends, this way we can all spend more time doing the things we love with the people who matter most to us.

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