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A stack of blueberry greek yogurt pancakes with maple syrup being drizzled on top.

Blueberry Greek Yogurt Pancakes

These blueberry greek yogurt pancakes are a sweet treat with more protein and nutrients than your average pancake.
Course Breakfast
Cuisine American
Keyword blueberry greek yogurt pancakes, blueberry yogurt pancakes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 255kcal
Author Snacking in Sneakers


  • 1 cup whole wheat flour (spooned and leveled)
  • 1 tbsp baking powder
  • 1 tbsp brown sugar
  • ¼ tsp salt
  • ½ cup plain nonfat Greek yogurt
  • ¾ cup skim milk
  • 2 tbsp avocado oil (or olive oil or canola oil)
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup blueberries (fresh or frozen)


  • In a mixing bowl, combine the flour, baking powder, brown sugar, and salt. 
  • Create a well in the center and add the yogurt, milk, oil, vanilla, and the egg. Whisk the egg in the center, then stir to combine all the ingredients.
  • Fold in the blueberries, then let the pancake batter sit for 5-10 minutes while you preheat a griddle to 350 degrees.
  • Pour the pancake batter onto the griddle to the size you prefer. Cook for about 2-3 minutes on the first side, then flip and cook another 2-3 minutes, until the pancake is golden brown and cooked through.
  • Serve topped with pure maple syrup or additional warmed blueberries. Enjoy!


  • The batter for these pancakes is a bit thicker than normal, but don’t worry – it will result in thick fluffy pancakes.  If you find that it looks way too thick (which can happen if flour was packed into the measuring cup), just add another 2 tablespoons of milk.
  • This recipe makes about 8 pancakes; one serving = 2 pancakes.
Nutrition analysis (per serving, 2 pancakes, does not include syrup or other toppings):
255 calories, 9 grams of fat, 1.5 g saturated fat, 560 mg sodium, 35 g carbohydrate, 4 g fiber, 11 g sugar, 10.5 grams protein, Vitamin D: 4%, Calcium: 24%, Iron: 10%, Potassium: 6%


Calories: 255kcal