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.
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.
Serving Size:1 pancake
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