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Stack of thick Greek yogurt pancakes topped with fresh blueberries and dripping maple syrup

Greek Yogurt Pancakes with Blueberries

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 285
Ingredients Method

Ingredients
  

  • 1 cup all -purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup plain Greek yogurt
  • 2 large egg s
  • 2 tablespoons hone y
  • 1/2 teaspoon vanilla extract
  • 1/4 cup whole milk
  • 1 cup fresh blueberries
  • 1 tablespoon unsalted butter

Method
 

  1. Sift flour, baking powder, baking soda, and salt into a large mixing bowl to ensure even distribution of leavening agents.
  2. In a separate bowl, whisk the Greek yogurt, eggs, honey, and vanilla extract until a homogeneous emulsion is formed.
  3. Integrate the wet ingredients into the dry ingredients using a spatula, folding until just combined to avoid gluten over-development.
  4. Adjust batter viscosity by adding milk one tablespoon at a time if the mixture is too dense.
  5. Gently fold 1/2 cup of the blueberries into the batter.
  6. Preheat a non-stick griddle to 375°F (190°C) and lubricate the surface with a thin layer of butter.
  7. Deposit 1/4 cup of batter per pancake onto the griddle, ensuring adequate spacing for expansion.
  8. Distribute the remaining blueberries onto the upward-facing surface of the cooking pancakes.
  9. Cook for approximately 2-3 minutes until CO2 bubbles persist on the surface and the base is golden brown.
  10. Flip the pancakes using a thin spatula and cook the reverse side for 1-2 minutes until internal temperature reaches approximately 190°F (88°C).