There’s a special kind of magic reserved for weekend mornings, and for us, it often smells like pancakes. We’ve long been on a quest for the ultimate pancake: one that is ethereally light yet satisfyingly substantial. That quest came to a glorious end when we introduced Greek yogurt into our batter. This isn’t just another pancake recipe; this is our definitive Greek Yogurt Pancakes With Blueberries Recipe, a morning meal that elevates breakfast into a cherished occasion. The yogurt imparts a wonderful moistness and a gentle tang that beautifully enhances the sweet explosion of juicy blueberries in every bite. These are the pancakes that will have your family asking for seconds and your friends begging for the secret.

Why You’ll Love This Recipe

• Exceptionally Light and Fluffy: The magic happens when the tangy Greek yogurt reacts with the bicarbonate of soda, creating a batter that rises beautifully for incredibly soft, cloud-like pancakes.
• Wonderfully Simple and Quick: We’ve designed this recipe to be as straightforward as possible. The batter comes together in a single bowl in less than ten minutes, making it ideal for a relaxed weekend brunch or even a special weekday breakfast.
• Nourishing and Filling: Thanks to the protein boost from the greek yogurt and eggs, this recipe offers more staying power than traditional pancakes, keeping you satisfied and energised for the day ahead.
• Fantastically Versatile: While we think blueberries are the perfect partner, this batter is a brilliant canvas for your culinary creativity. Feel free to swap in other fruits, add a dash of spice, or get inventive with your favourite toppings.

The Magic of Greek Yogurt in Pancakes

Before we get to the mixing and flipping, let’s take a moment to appreciate our star ingredient. Greek yogurt is thicker and creamier than its regular counterpart because much of the whey has been strained away. This process concentrates its protein and flavour, which does marvellous things for our pancake batter. Firstly, its creamy density adds moisture and structure without making the batter too runny, a crucial factor in achieving those desirable thick and fluffy pancakes. Secondly, its characteristic tang provides a sophisticated counterpoint to the sweetness of the sugar and fruit, resulting in a more balanced and interesting flavour. Lastly, the acidity in the yogurt is a leavening powerhouse, reacting with the bicarbonate of soda to create tiny air bubbles that make the pancakes rise to new heights of fluffiness.

Ingredients

For the richest flavour and most tender texture in this recipe, we always reach for full-fat Greek yogurt and whole milk. However, if you only have lower-fat versions available, they will work just as well. The beauty of this recipe lies in using simple, high-quality ingredients to create something truly special.

• 250g (2 cups) plain flour
• 2 tablespoons caster sugar
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon fine sea salt
• 250g (1 cup) full-fat Greek yogurt
• 180ml (3/4 cup) whole milk
• 2 large free-range eggs
• 1 teaspoon vanilla extract
• 60g (4 tablespoons) unsalted butter, melted and cooled slightly
• 150g (1 cup) fresh or frozen blueberries
• A little extra butter or a neutral oil, for frying

A Note on Blueberries: Fresh vs. Frozen

We’re often asked whether it’s best to use fresh or frozen blueberries, and the happy answer is that both options are fantastic in this recipe! If using fresh berries, a quick rinse is all they need before being folded into the batter. For frozen blueberries, we find it’s best to add them straight from the freezer. To prevent them from sinking or bleeding too much colour into the mixture, try tossing them in a tablespoon of flour before you add them. Whichever you choose, you’ll be rewarded with those wonderful little pockets of warm, jammy fruit throughout your pancakes.

Instructions

The golden rule for tender pancakes is to mix the batter as little as possible. A few lumps are not only acceptable but are a sign of a perfectly handled batter. This gentle approach prevents the gluten from overdeveloping, ensuring your finished pancakes are wonderfully soft rather than tough. Let’s begin!

1. Whisk the Dry Components: In a large mixing bowl, combine the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Whisk them together to ensure everything is evenly distributed. Make a small well in the centre.
2. Combine the Wet Ingredients: In a separate bowl or a large jug, whisk the Greek yogurt, milk, eggs, and vanilla extract until the mixture is smooth. Gently stir in the cooled, melted butter.
3. Bring It All Together: Pour the wet ingredients into the well of the dry ingredients. Use a spatula to gently fold the mixture until just combined. It’s crucial not to over-mix; a lumpy batter is a happy batter!
4. Fold in the Blueberries: Gently add the fresh or frozen blueberries to the batter, folding them in carefully so as not to burst them.
5. Let the Batter Rest: Allow the batter to stand for 5 to 10 minutes at room temperature. This brief rest lets the leavening agents start their work and helps create a more tender pancake.
6. Prepare Your Pan: Set a large, non-stick frying pan or griddle over a medium heat. Add a small knob of butter or a little oil, swirling it to thinly coat the bottom. You’ll know it’s ready when a drop of water sizzles on contact.
7. Cook the First Side: Spoon or ladle about 60ml (or 1/4 cup) of batter onto the hot pan for each pancake, ensuring you leave some space for them to spread. Cook for 2-3 minutes, until bubbles begin to form on the surface and the edges look set.
8. Flip and Cook the Second Side: Using a thin spatula, carefully flip the pancakes. Cook for another 1-2 minutes until they are golden brown and cooked all the way through.
9. Serve or Keep Warm: Move the cooked pancakes to a plate. You can keep them warm in a low oven while you cook the rest of the batter, adding a little more butter to the pan for each new batch. Serve hot with your preferred toppings.

Our Favourite Topping Combinations

While these Greek Yogurt and Blueberry Pancakes are sublime on their own, the right accompaniments can elevate them into a truly unforgettable meal. Here are some of the combinations we adore:

• The Classic: You can’t go wrong with a generous cascade of pure maple syrup, an extra dollop of creamy Greek yogurt, and a scattering of fresh blueberries. It’s simple, elegant, and utterly delicious.
• The Zesty One: A spoonful of tangy lemon curd adds a wonderful citrus brightness that cuts through the richness, finished with a delicate dusting of icing sugar.
• The Indulgent Treat: For a more decadent experience, try a drizzle of melted dark chocolate and a sprinkle of toasted flaked almonds for texture. It’s a delightful treat, much like our famous Biscoff Truffles.
• The Wholesome Bowl: Top your stack with fresh banana slices, a sprinkle of chia seeds, and a drizzle of runny honey for a breakfast that is both nourishing and naturally sweet.

However you choose to enjoy them, these pancakes are a wonderful centrepiece for any breakfast or brunch spread. They pair beautifully with savoury items, though you might want to save something as substantial as a Cheeseburger Lasagna Recipe for later in the day!

Frequently Asked Questions

We genuinely believe this is the ultimate Greek Yogurt Pancakes With Blueberries Recipe, and it has become a cherished staple in our kitchen. The beautiful balance of a fluffy, tender crumb with the tangy yogurt and sweet bursts of fruit is a combination that brings us joy every single time. We hope you and your loved ones enjoy this recipe as much as we do.

If you give this recipe a go, we would be delighted to hear from you! Please feel free to leave a comment and a rating below to share your experience. And if you’re in the mood for another delightful dessert, why not try our scrumptious Peach Crumb Cheesecake? Happy cooking!

Recipe Card

Print Recipe
Pin Recipe

Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 250g (2 cups) plain flour
• 2 tablespoons caster sugar
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon fine sea salt
• 250g (1 cup) full-fat Greek yogurt
• 180ml (3/4 cup) whole milk
• 2 large free-range eggs
• 1 teaspoon vanilla extract
• 60g (4 tablespoons) unsalted butter, melted and cooled slightly
• 150g (1 cup) fresh or frozen blueberries
• A little extra butter or a neutral oil, for frying

Instructions

1. Whisk the Dry Components: In a large mixing bowl, combine the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Whisk them together to ensure everything is evenly distributed. Make a small well in the centre.
2. Combine the Wet Ingredients: In a separate bowl or a large jug, whisk the Greek yogurt, milk, eggs, and vanilla extract until the mixture is smooth. Gently stir in the cooled, melted butter.
3. Bring It All Together: Pour the wet ingredients into the well of the dry ingredients. Use a spatula to gently fold the mixture until just combined. It’s crucial not to over-mix; a lumpy batter is a happy batter!
4. Fold in the Blueberries: Gently add the fresh or frozen blueberries to the batter, folding them in carefully so as not to burst them.
5. Let the Batter Rest: Allow the batter to stand for 5 to 10 minutes at room temperature. This brief rest lets the leavening agents start their work and helps create a more tender pancake.
6. Prepare Your Pan: Set a large, non-stick frying pan or griddle over a medium heat. Add a small knob of butter or a little oil, swirling it to thinly coat the bottom. You’ll know it’s ready when a drop of water sizzles on contact.
7. Cook the First Side: Spoon or ladle about 60ml (or 1/4 cup) of batter onto the hot pan for each pancake, ensuring you leave some space for them to spread. Cook for 2-3 minutes, until bubbles begin to form on the surface and the edges look set.
8. Flip and Cook the Second Side: Using a thin spatula, carefully flip the pancakes. Cook for another 1-2 minutes until they are golden brown and cooked all the way through.
9. Serve or Keep Warm: Move the cooked pancakes to a plate. You can keep them warm in a low oven while you cook the rest of the batter, adding a little more butter to the pan for each new batch. Serve hot with your preferred toppings.

`);win.document.close();win.focus();win.print()})})})