Light, fluffy, and packed full of protein, these blueberry yogurt pancakes are a delicious and nutritious breakfast the whole family is sure to love. Enjoy them on their own or as part of a hearty weekend brunch for a filling meal that will keep you going all morning long.
Pancakes are one of my favorite weekend meals. I love waking up in the morning, making a cup of coffee, and then standing over a hot pan flipping fluffy pancakes for a delicious weekend brunch. Although pancakes are often considered an “unhealthy” option, that is truly not the case. As with all foods, it all comes down to the quality of the ingredients and quantity. In fact, when made from scratch, most pancake recipes are made with simple ingredients and whole foods, and a little drizzle of maple syrup once in a while never hurt anyone! Not to mention, the addition of yogurt or Greek yogurt to this pancake recipe helps to add an extra boost of protein and beneficial bacteria making it a fun and healthy way to start your day.
These blueberry yogurt pancakes are made with all-purpose flour, however, you could easily use whole-grain flour or gluten-free flour if needed, and can easily swap the milk for almond milk to make them dairy-free. Whip up these pancakes this weekend for a delicious and nutritious weekend brunch, or batch cook them and freeze them for a fun meal prep idea for healthy weekday breakfasts.
More Healthy Pancake Recipes:
Blueberry Yogurt Pancakes
These light and fluffy blueberry yogurt pancakes are a healthy, high-protein and delicious recipe the whole family is sure to love!
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Prep Time: 5 minutes -
Cook Time: 20 minutes
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Total Time: 25 minutes
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Yield: 12 pancakes (6 servings) 1x
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Category: Breakfast
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Cuisine: Vegetarian
Prep Time:
Yield:
Category:
Cuisine:Ingredients
- 2 cups flour, all-purpose
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 eggs
- 1 1/2 cups plain yogurt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup blueberries, plus more for serving
- Butter, for cooking
- Maple syrup, to serve
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
- In a large bowl, whisk together the eggs, yogurt, milk and vanilla.
- Add the dry ingredients to the wet ingredients in batches until just incorporated, do not over mix. (Depending on your yogurt brand you may need to add an extra splash of milk if the batter is too thick. If you are using Greek yogurt it will create an extra-thick batter so you will need to add additional milk.)
- Heat a griddle or pan to medium heat, add a knob of butter, and then pour 1/4 cup of batter onto pan. Dollop with blueberries and then cook until the top bubbles and bubbles pop to form holes on the surface, then flip and cook until golden brown on both sides.
- Continue until all of the batter is done, you can keep cooked pancakes in the oven at 200°F to keep them warm while you finish all of the batter.
- Serve immediately with butter, blueberries and maple syrup drizzled over the top.
- These blueberry yogurt pancakes can also be stored in the fridge for up to 5 days or in freezer in an airtight container or bag for up to 3 months.
Notes
Gluten-Free Option: Swap the regular flour for a 1-to-1 gluten-free flour.
Dairy-Free Option: Swap the regular milk for almond milk, yogurt for coconut yogurt, and use avocado oil or coconut oil instead of butter.
Nutrition
- Serving Size: 1 pancake
- Calories: 143
- Sugar: 5 grams
- Fat: 3 grams
- Carbohydrates: 23 grams
- Fiber: 1 gram
- Protein: 7 grams
This is my families favourite pancake recipe! It’s a Sunday morning staple.
So happy to hear it! Thank you for sharing. 🙂
Had them for Pancake Tuesday and they were a hit!
These are the best pancakes I have ever made. So moist and melt in your mouth. Your recipes ROCK!!!
Super easy and absolutely delicious. This recipe has become a family favourite!
These pancakes are fantastic! We usually make pancakes once a week and this recipe has now replaced our usual one. Everyone in the family loves it!
Would these work in a waffle iron?
I’ve never tested them but it would be worth trying! The general rule for using pancake batter in a waffle iron is to add a bit more fat to the pancake mix, in this case, a couple of tablespoons of oil would be good.
This looks so yummy! I have lots of blueberry yogurt, do you think it’ll work instead of the plain yogurt? Thank you so much!
Absolutely! It will give them a more intense blueberry taste and a bit of blue color, but it will definitely work!
I make pancakes just about every week. Decided to try these and they do not disappoint! Fluffy, moist, and delicious. Definitely adding these to the pancake recipe rotation.
So happy you enjoyed them, thank you for sharing!
It was approved by my kids😊 want to try your other pancake recipes!
Love it when a recipe is kid-approved! Thank you for sharing, Dovile!
What would be the best way to reheat these if you have any left over?
The microwave for 1-2 minutes or the oven at 350°F for 5-10 minutes. 🙂