If you’re looking for breakfast perfection, you’ve found it with these Super Fluffy Greek Yogurt and Blueberry Pancakes. Imagine pancakes so tender, thick, and airy that they practically melt in your mouth, studded with juicy blueberries that burst with every bite. The secret? Creamy Greek yogurt adds an irresistible tang and bonus protein, while the combination of baking powder and baking soda rewards you with a sky-high stack. Whether it’s a slow weekend or a bustling weekday, these pancakes make every morning feel special—trust me, you won’t want to make any other pancake again.

Super Fluffy Greek Yogurt and Blueberry Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Super Fluffy Greek Yogurt and Blueberry Pancakes lies in their simple, wholesome ingredients. Each component has a job to do: some give loft, others provide flavor, and a few add nutrition and irresistible color.

White whole wheat flour: Offers a healthier touch and nutty flavor while keeping the pancakes pleasantly soft.
Baking powder: Gives these pancakes their signature fluff by providing plenty of lift.
Baking soda: Works with the yogurt’s acidity for an even lighter, airier crumb.
Salt: Enhances all the other flavors—don’t skip it!
Maple sugar: Lends a subtle caramel sweetness that maple fans will adore; granulated or coconut sugar work just as well.
Unsweetened vanilla almond milk: Keeps things dairy-light, but feel free to use any milk you like.
Large eggs: Add structure and richness—key for tall, fluffy pancakes.
Melted unsalted butter: A touch of fat for a moist, tender bite and that classic pancake flavor.
Vanilla extract: Rounds out the flavors and brings a lovely warmth to every bite.
Plain Greek yogurt (2% fat): The superstar! Adds tang, creaminess, and a big boost of protein.
Blueberries: Each one bursts with sweet juice for pockets of color and flavor in every pancake.
Maple syrup: Perfect for pouring over your tall, fluffy stack when serving.

How to Make Super Fluffy Greek Yogurt and Blueberry Pancakes

Step 1: Prep Your Oven and Pan

Set your oven to 170°F or the “keep warm” setting, and line a baking tray with foil. Slide it into the oven—this step is a little pancake trick for keeping every fluffy round warm while you work through the batch. No sad, cold pancakes here!

Step 2: Mix Up the Dry Ingredients

In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and your chosen sugar. Sifting might sound old-fashioned, but it really makes these pancakes extra light and prevents any lumps.

Step 3: Whisk the Wet Ingredients

In a second bowl, whisk together the eggs, vanilla extract, and almond milk. Once your melted butter cools a bit (so it doesn’t scramble your eggs), whisk that in too. This way, you get a smooth, cohesive liquid base for the batter.

Step 4: Combine and Rest the Batter

Pour your wet ingredients into the dry bowl. Give a few gentle stirs, then add the Greek yogurt. Mix everything until just combined—don’t worry if you see a few lumps, they’ll disappear during cooking. Let the batter rest for a couple of minutes; this helps the flour hydrate and sets you up for the ultimate Super Fluffy Greek Yogurt and Blueberry Pancakes.

Step 5: Heat the Griddle or Pan

Preheat your griddle to 350°F or set a nonstick skillet over medium-low heat. No need to grease the surface; your pancakes will brown best on a dry, hot pan.

Step 6: Cook the Pancakes

Scoop about 1/4 cup of batter for each pancake onto the hot surface. Sprinkle several blueberries onto each round. Let them cook until bubbles appear and pop on the top, the edges look set, and the bottoms are golden brown. Flip carefully, then cook for another minute until both sides are beautifully golden and the pancakes puff up majestically.

Step 7: Keep Warm and Repeat

As each batch finishes, slide the pancakes onto your foil-lined tray in the oven. Keeping them warm as you go means everyone gets to enjoy these Super Fluffy Greek Yogurt and Blueberry Pancakes at their best—soft, steaming, and ready for toppings!

How to Serve Super Fluffy Greek Yogurt and Blueberry Pancakes

Garnishes

There’s endless fun in dressing up your stack. Try a generous pour of warm maple syrup, a dusting of powdered sugar, or more fresh blueberries scattered on top. For extra indulgence, a dollop of Greek yogurt or a handful of toasted nuts makes every bite special.

Side Dishes

Pair your pancakes with sizzling turkey bacon, crispy breakfast potatoes, or a refreshing fruit salad. A side of yogurt or nut butter makes this breakfast as hearty as it is satisfying—perfect for fueling your morning adventures!

Creative Ways to Present

For a wow-worthy brunch, serve your Super Fluffy Greek Yogurt and Blueberry Pancakes stacked high with alternating layers of yogurt and berries. Or, make mini pancakes for a bite-sized treat topped with blueberry compote and a drizzle of honey. Kids love them served as “pancake tacos” folded around more fruit!

Make Ahead and Storage

Storing Leftovers

Place any leftover pancakes in an airtight container and keep them in the refrigerator for up to 3–4 days. They’ll stay soft and flavorful, ready for a quick breakfast or snack any time.

Freezing

Let your pancakes cool completely, then layer them between sheets of parchment or wax paper and freeze in a zip-top bag. They’ll keep for up to two months—just pull out as many as you need!

Reheating

To bring back that fresh-off-the-griddle fluff, warm pancakes in a toaster or low oven (300°F for about 8 minutes). For a lightning-fast breakfast, pop them in the microwave for 30 seconds per pancake, and they’re good as new.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly for Super Fluffy Greek Yogurt and Blueberry Pancakes. Use them straight from the freezer so they don’t bleed their juice into the batter too much—just sprinkle them on each pancake as it cooks.

Is there a gluten-free version of this recipe?

Yes! Swap the white whole wheat flour for your favorite gluten-free all-purpose blend. Make sure it contains xanthan gum or add a bit yourself for the best texture.

Can I substitute regular yogurt for Greek yogurt?

You can use regular yogurt, but the pancakes may be a little less thick and creamy. Greek yogurt’s richness is what makes these Super Fluffy Greek Yogurt and Blueberry Pancakes soar, but you’ll still get tasty results with what you have!

What’s the best make-ahead method?

Make a big batch of pancakes, cool them completely, and store them in the fridge or freezer as described above. On busy mornings, you’re only a quick reheat away from a stack of homemade pancakes.

How do I keep pancakes from sticking if I don’t grease the griddle?

A good nonstick surface is essential. With a well-seasoned griddle or quality nonstick skillet, your pancakes should release easily. If you’re unsure, a very light brush of oil on a paper towel swept over the surface works wonders.

Final Thoughts

There’s something so comforting and joyful about sitting down to a plate of Super Fluffy Greek Yogurt and Blueberry Pancakes. Whether you want to treat yourself or wow your family at breakfast, this recipe never disappoints. Give it a try and get ready for the fluffiest, most flavorful pancakes you’ve ever made!