This recipe for fluffy Greek yogurt blueberry pancakes became my favorite way to show a little love on weekend mornings. I first stumbled on the combination of Greek yogurt and a touch of baking soda during a chilly February when I wanted pancakes that stayed soft and tender even after sitting under a warming lamp. The yogurt gives a subtle tang and richness while keeping the crumb moist; the result is pancakes that practically melt when you bite into them and showcase bursts of juicy blueberries.

I remember the first time I served these to my family: my partner took a bite, closed their eyes, and said it reminded them of a bakery-style pancake but lighter. We made a double batch that morning and still fought over the last one. These are especially good when blueberries are in season and fragrant, though frozen fruit works beautifully, too, without turning the batter blue. The texture is somewhere between a classic diner pancake and a delicate shortcake: pillowy, tender, and full of berry pockets.

Ingredients

• All-purpose flour: 1 1/2 cups. For a slightly nuttier, heartier bite use whole wheat pastry flour or a 1-to-1 gluten-free flour such as Bob's Red Mill; both keep the pancakes fluffy while adding nutrients.
• Baking powder: 1 teaspoon. Fresh baking powder is essential for lift; check the expiration date to ensure peak rise.
• Baking soda: 1/2 teaspoon. Reacts with the yogurt for extra lift and slightly tender crumb.
• Salt: 1/4 teaspoon. Balances sweetness and enhances the flavor of the berries.
• Granulated sugar: 2 tablespoons. I often use a sugar alternative like Lakanto for fewer calories without losing browning.
• Eggs: 2 large. Room temperature eggs blend more evenly and help structure the pancakes.
• Vanilla extract: 1 teaspoon. Use a good-quality pure vanilla for the best aroma.
• Plain Greek yogurt: 3/4 cup. Full-fat Greek yogurt such as The Greek Gods provides richness and moisture; low-fat works if you prefer lighter pancakes.
• Milk of choice: 2/3 cup. Almond milk, dairy milk, or buttermilk may be used; buttermilk adds extra tang and tenderness.
• Blueberries: 1 cup fresh or frozen. If using frozen, fold in gently straight from the freezer to avoid turning the batter purple.

Instructions

Preheat and prepare: Preheat a large griddle or heavy skillet over low to medium heat so it warms gently; you want an even surface at about 325 to 350 degrees F. Lightly grease with oil or nonstick spray just before cooking. A properly preheated pan gives even browning without burning the exterior before the center cooks. Dry ingredients: In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined. This ensures the leavening is evenly distributed and prevents pockets of powder in the finished pancakes. Wet ingredients: In a separate bowl whisk the Greek yogurt with the milk, vanilla and eggs until smooth. The yogurt may appear thick; whisk until it loosens and combines into a pourable mixture. Combine and fold: Gently fold the wet ingredients into the dry with a rubber spatula. Add the blueberries and fold just until incorporated; it’s okay if the batter is slightly lumpy. Overmixing develops gluten and can make pancakes tough. Portion and cook: Spoon or scoop 1/4-cup portions of batter onto the preheated griddle. I like using a 1/4-cup measuring cup or an ice cream scoop to keep sizes consistent. Cook for 2 to 3 minutes on the first side, watching for small bubbles forming and edges looking set; flip carefully and cook another 2 to 3 minutes until golden and cooked through. Keep warm and serve: Transfer cooked pancakes to a warm plate and keep loosely covered in a low oven while you finish the batch. Serve warm with extra blueberries, maple syrup, yogurt, or a dusting of powdered sugar.

Storage Tips

Store cooked pancakes in an airtight container in the refrigerator for 2 to 3 days. To freeze, layer pancakes with parchment between them in a freezer-safe bag or container and freeze for up to 4 months. Reheat slices from the fridge in a toaster or in a warm oven at 300 degrees F for 8 to 10 minutes; frozen pancakes reheat from frozen for 10 to 12 minutes in a 350 degree F oven or briefly in a microwave on a medium setting. Look for dry or rubbery texture as an indicator that they are over-reheated; a quick spritz of water on top before reheating can help retain moisture.

Ingredient Substitutions

For gluten-free: use a 1-to-1 gluten-free flour blend such as Bob's Red Mill or King Arthur 1-to-1; the texture will be very similar. For a whole-grain option, replace all-purpose with whole wheat pastry flour at a 1:1 ratio—expect a slightly nuttier flavor. For dairy-free: choose a dairy-free yogurt and a plant-based milk such as almond or oat; be aware that dairy-free yogurt may change the tang slightly. To reduce sugar, use a sugar alternative or omit sugar entirely if your toppings provide sweetness. If you want lighter pancakes, use low-fat Greek yogurt, but watch for slightly less richness.

Serving Suggestions

Serve with warm maple syrup and extra fresh blueberries for a classic presentation. For an elevated brunch, top with a dollop of whipped cream or lemon curd and a sprinkle of toasted almonds. Pair with bacon or sausage for savory contrast, and offer a side of yogurt mixed with honey and lemon zest for a bright, creamy complement. These pancakes also work well alongside a fruit salad or a simple arugula salad dressed with citrus for a balanced brunch plate.

Cultural Background

Pancakes are a global comfort food with countless regional variations; American-style pancakes are typically thick and fluffy, leavened with baking powder and sometimes baking soda. The addition of yogurt echoes Mediterranean and Eastern European traditions where cultured dairy appears in batters to add moisture and tang. Blueberries are a North American favorite and pair naturally with the mild tang of yogurt, creating a modern hybrid between classic American breakfast and the European practice of enriching batters with cultured dairy.

Seasonal Adaptations

In summer, double the fresh blueberries and add lemon zest for brightness. In fall, swap blueberries for diced apples sautéed with cinnamon and a touch of butter. For winter holidays, fold in a teaspoon of warm spices such as cinnamon and nutmeg and top with a warm spiced pear compote. Frozen berries make these pancakes year-round, and small seasonal changes in toppings or spice profiles keep the base formula fresh throughout the year.

Meal Prep Tips

Make a larger batch, cook, cool completely, and freeze in single portions for effortless weekday breakfasts. Pack two or three in a microwave-safe container for portable reheating at work or school. If prepping batter ahead, store it covered in the refrigerator for up to 24 hours—give it a gentle stir before scooping. Use a proportionate ice cream scoop or measuring cup to keep portions uniform so reheating times remain consistent.

These pancakes are one of my simplest pleasures to prepare when I want to make someone feel special without fuss. They reward small tweaks and welcome improvisation. Enjoy making them your own—and be prepared for requests to repeat them often.