Greek Yogurt Blueberry Pancakes (Printable Version)

Protein-rich fluffy pancakes made with Greek yogurt and whole wheat flour, served with warm blueberry compote.

# Ingredient List:

→ Pancake Batter

01 - 1 cup plain Greek yogurt, nonfat or low-fat
02 - 2 large eggs
03 - 1/2 cup whole wheat flour
04 - 1/2 cup oat flour
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
08 - 1 1/2 tablespoons honey or maple syrup
09 - 1 teaspoon vanilla extract
10 - 2 to 3 tablespoons milk, dairy or plant-based

→ Blueberry Compote

11 - 1 1/2 cups fresh or frozen blueberries
12 - 2 tablespoons water
13 - 1 tablespoon lemon juice
14 - 1 1/2 tablespoons maple syrup or honey

→ Optional Serving

15 - Greek yogurt for serving
16 - Fresh blueberries for serving
17 - Chopped nuts for serving

# Directions:

01 - In a medium saucepan, combine blueberries, water, lemon juice, and maple syrup. Bring to a simmer over medium heat, stirring occasionally, until berries burst and sauce thickens slightly, approximately 5 to 7 minutes. Set aside to cool slightly.
02 - In a large bowl, whisk together Greek yogurt, eggs, honey, and vanilla extract until smooth and well incorporated.
03 - In a separate bowl, mix whole wheat flour, oat flour, baking powder, baking soda, and salt.
04 - Fold the dry ingredients into the wet mixture until just combined. Add milk 1 tablespoon at a time to achieve a thick but pourable batter consistency.
05 - Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set. Flip and cook 1 to 2 minutes more until golden brown and cooked through.
07 - Transfer pancakes to serving plates while warm. Top with blueberry compote, additional Greek yogurt, fresh blueberries, and chopped nuts as desired.

# Expert Advice:

01 -
  • They're genuinely fluffy without tasting like you're eating a gym smoothie.
  • The blueberry compote feels like dessert but costs almost nothing and takes minutes.
  • Prep is quick enough that you can make them on a weekday if you're feeling fancy.
  • One batch keeps you satisfied for hours, which is the whole point of high-protein breakfast.
02 -
  • Temperature matters more than you'd think; too-hot griddles burn the outside before the inside cooks, so medium is genuinely the sweet spot.
  • Don't flip too early. Those bubbles on top are your signal; if you flip before they form, you'll end up with dense, pale pancakes instead of fluffy golden ones.
  • The compote thickens more as it cools, so if it seems a little thin when you set it aside, it'll come together by the time you plate.
03 -
  • If your batter seems too thick after mixing, add milk one tablespoon at a time and resist the urge to over-dilute. Thicker batter makes fluffier pancakes.
  • Resist flipping more than once; the magic happens on that first side, and aggressive flipping deflates all your hard work building air into the batter.
Go Back