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Greek Yogurt Pancakes with Blueberries

Greek Yogurt Pancakes with Blueberries

Fluffy, protein-packed, and naturally sweet — these Greek Yogurt Pancakes with Blueberries make the perfect simple nutritious breakfast. Quick to prepare, deliciously soft, and filled with juicy berries, they’re great for healthy easy brunch ideas or even a healthy breakfast for dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients:
  • 1 cup all-purpose flour or whole wheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar optional
  • Pinch of salt
  • Wet Ingredients:
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • ¼ cup milk or almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter or coconut oil
  • Add-ins:
  • ½ cup fresh or frozen blueberries
  • Optional: ½ teaspoon lemon zest

Method
 

  1. In a bowl, whisk together flour, baking powder, sugar, and salt.
  2. In another bowl, mix Greek yogurt, eggs, milk, vanilla, and melted butter until smooth.
  3. Combine the wet and dry ingredients. Mix gently — batter should be thick but not overmixed.
  4. Fold in the blueberries.
  5. Heat a nonstick pan over medium heat and lightly grease it.
  6. Pour ¼-cup portions of batter onto the pan and cook for 2–3 minutes per side.
  7. Serve warm with extra blueberries, Greek yogurt, or honey drizzle.

Notes

  • For extra protein, add one scoop of vanilla protein powder.
  • Use whole wheat flour for a fiber-rich twist.
  • Store leftovers in the fridge for up to 3 days or freeze for 2 months.
  • Perfect for healthy breakfast for dinner recipes or meal prep brunch ideas.