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A stack of golden brown Greek yogurt pancakes topped with fresh blueberries and a drizzle of honey.
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Greek Yogurt Pancakes with Blueberries

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 280kcal

Ingredients

  • 1 cup Greek yogurt, plain non-fat or 2%
  • 2 large egg s
  • 1 teaspoon vanilla extract
  • 1 tablespoon hone y
  • 1 cup all -purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sal t
  • 1/2 cup fresh blueberries
  • 2 tablespoons milk , optional for consistency

Instructions

  • In a medium mixing bowl, whisk together the Greek yogurt, eggs, honey, and vanilla extract until the mixture is homogenous.
  • In a separate large bowl, sift together the flour, baking powder, and salt.
  • Incorporate the wet ingredients into the dry ingredients, stirring until just combined; do not overmix.
  • If the batter is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.
  • Gently fold the blueberries into the batter using a spatula.
  • Preheat a non-stick griddle or skillet over medium heat and lightly coat with cooking spray or butter.
  • Ladle approximately 1/4 cup of batter onto the griddle for each pancake.
  • Cook for 2 to 3 minutes until bubbles form on the surface and the edges appear set.
  • Flip the pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.
  • Serve immediately with optional syrup or additional yogurt.