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Fluffy Greek Yogurt Blueberry Pancakes

These Fluffy Greek Yogurt Blueberry Pancakes are irresistibly moist and rich in protein, making breakfast a delightful experience for the whole family.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar or your preferred sweetener
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup Greek yogurt plain or vanilla
  • 1 large egg
  • 1/4 cup milk any type, dairy or non-dairy
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh or frozen blueberries
  • to taste Butter or oil for cooking Halal-friendly

Method
 

Preparation
  1. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt until combined.
  2. In another bowl, mix the Greek yogurt, egg, milk, and vanilla extract until smooth.
Combine
  1. Slowly pour the wet ingredients into the dry, stirring gently until just combined. Be careful not to overmix—you want your pancakes to be light and fluffy!
  2. Gently fold in the blueberries.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat. Lightly coat with butter or oil.
  2. Pour about 1/4 cup of the batter onto the hot skillet for each pancake. Cook until you see bubbles on the surface, about 2-3 minutes.
  3. Flip the pancakes and cook for an additional 2-3 minutes until both sides are golden brown.
Serving
  1. Remove from heat, and repeat with the remaining batter. Serve warm with your choice of toppings like fresh fruit, yogurt, or a drizzle of honey.

Notes

These pancakes can be customized with toppings or add-ins like chocolate chips or nuts. For a dairy-free version, substitute Greek yogurt with a plant-based yogurt.