Extra Fluffy Blueberry Almond Pancakes (Greek Yogurt) Recipe

I developed Fluffy Blueberry Pancakes with Greek yogurt, eggs, vanilla, fresh or frozen blueberries and sliced almonds. The recipe includes precise measurements, a small pantry trick for extra lift and options like maple syrup or extra Greek yogurt for serving. Read on for the full ingredient list and method.

Jump to Recipe

I never thought a stack made with 1 cup plain Greek yogurt could feel like a secret trick until I tried it. Using 2 large eggs, 1 cup all purpose flour and just a splash of 1/4 cup milk the batter stays thick enough to hold 1 cup fresh or frozen blueberries without them sinking, and the 1/3 cup sliced almonds give a surprise crunch that kids actually notice.

Add 1 tsp pure vanilla extract and a little butter in the pan and you get these Fluffy Blueberry Pancakes that look restaurant fancy but are stupid easy. These ended up being my go-to High Protein Blueberry Pancakes when mornings are rushed, and they read like a Perfect Healthy Breakfast on the menu.

Serve with maple syrup and extra Greek yogurt for serving, optional, and watch everyone argue over the last one. Dont overthink it, just wait for the first bite.

Why I Like this Recipe

I like this recipe because:
1. I love how the Greek yogurt makes the pancakes super fluffy and moist, they just eat different than regular pancakes.
2. The blueberries give bursts of sweetness but the almonds add crunch so every bite has texture which I really like.
3. It feels kinda healthy even when I drizzle syrup, so I dont feel guilty feeding it to the kids on a weekend.
4. The batter is forgiving, you can tweak the milk or let it rest and it still comes out great, which is perfect for my mornings when Im half awake.

Ingredients

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Thick protein boost, tangy flavor, adds moisture and helps make pancakes tender.
Protein binder, helps rise and structure, adds richness and slight eggy flavor.
Main carbs, gives structure and chew, use spooned and leveled for accuracy.
Sweet tart burst, fiber rich, antioxidants, fresh or frozen dont thaw if using.
Crunchy nut fat and protein, adds texture and nutty almond flavor, sprinkle more.
Leaveners that make pancakes fluffy, react with yogurt for lift and lightness.
Fat for tender crumb and browning, melted in batter and for the pan.
Sweetness and aroma, vanilla warms flavor, almond extract is strong so use sparingly.

Ingredient Quantities

- 1 cup plain Greek yogurt (full or low fat, not the flavored stuff)

- 2 large eggs, room temp

- 1/4 cup milk (add more if batter seems too thick)

- 2 tbsp granulated sugar

- 1 tsp pure vanilla extract

- 1/4 tsp almond extract

- 1 cup all purpose flour, spooned and leveled

- 1 tsp baking powder

- 1/2 tsp baking soda

- 1/4 tsp fine salt

- 2 tbsp melted butter, plus more for the pan

- 1 cup fresh or frozen blueberries (if frozen dont thaw)

- 1/3 cup sliced almonds, plus extra for sprinkling

- Maple syrup and extra Greek yogurt for serving, optional

How to Make this

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1. In a big bowl whisk 1 cup plain Greek yogurt, 2 large room temp eggs, 1/4 cup milk, 2 tbsp sugar, 1 tsp vanilla extract and 1/4 tsp almond extract until smooth.

2. In another bowl whisk 1 cup all purpose flour (spooned and leveled), 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp fine salt so it’s evenly mixed.

3. Add the dry mix to the wet and stir gently until just combined, a few lumps are ok, dont over mix or pancakes will be tough.

4. Stir in 2 tbsp melted butter (cooled a bit) and if batter seems too thick add a splash more milk until it drops slowly but still holds shape.

5. Fold in 1 cup blueberries and 1/3 cup sliced almonds, reserving a few extra almonds and blueberries to sprinkle on top. If using frozen blueberries do not thaw them.

6. Let the batter rest 5 minutes to help it puff up, this also gives the baking powder and baking soda a chance to start working.

7. Heat a nonstick skillet or griddle over medium-low heat and brush with a little butter. Medium-low is key so the pancakes cook through without burning.

8. Scoop about 1/4 cup batter per pancake onto the pan, sprinkle reserved almonds and berries on each, cook until edges look set and lots of small bubbles form and pop, about 2 to 3 minutes.

9. Flip and cook another 1 to 2 minutes until golden and cooked through. Keep finished pancakes warm in a 200 F oven on a tray while you finish the rest. Serve stacked with extra Greek yogurt and maple syrup if you want.

Equipment Needed

1. Large mixing bowl, for whisking yogurt, eggs and liquids
2. Medium mixing bowl, for dry ingredients
3. Whisk
4. Measuring cup set (1 cup, 1/4 cup) or a 1 cup plus a 1/4 cup, for yogurt, flour, milk, blueberries
5. Measuring spoons (1 tsp, 1/2 tsp, 1/4 tsp), for baking powder, baking soda, salt, extracts
6. Liquid measuring cup, for milk and melted butter
7. Small bowl, for melted butter
8. Rubber spatula or wooden spoon, to fold batter gently
9. 1/4 cup scoop or ladle, to portion batter consistently
10. Nonstick skillet or griddle, for cooking pancakes
11. Spatula (thin, heatproof), for flipping pancakes
12. Pastry brush or folded paper towel, to coat pan with butter
13. Oven-safe tray or sheet, to keep pancakes warm
14. Oven (set to 200 F) or warming drawer
15. Plates and serving spoons, for yogurt and maple syrup

FAQ

Can I use nonfat Greek yogurt? Answer: Yes, you can. The pancakes will be slightly less rich but still fluffy.

Can I make the batter ahead of time? Answer: I suggest making it no more than 30 minutes ahead. Baking soda and powder start losing lift, so pancakes are fluffiest if cooked soon.

Frozen blueberries bleed into the batter, what should I do? Answer: Use them frozen and fold in gently. You can toss them with a teaspoon of flour first to reduce bleeding.

Why are my pancakes flat or dense? Answer: Most likely overmixing, too much flour, or the leaveners are old. Dont overmix and check your baking powder/soda expiration.

Can I skip the almonds or swap them? Answer: Yes. Walnuts or pecans work, or omit nuts for nut-free. If you use whole nuts chop them small so they cook better.

How do I reheat leftovers? Answer: Warm them in a toaster or oven at 300 F for a few minutes so they crisp a bit without drying out.

Extra Fluffy Blueberry Almond Pancakes (Greek Yogurt) Recipe Substitutions and Variations

1 cup plain Greek yogurt
- Sour cream, 1 cup. Richer, might want to thin with 1-2 tbsp milk if it’s too thick.
- Buttermilk, 1 cup. Adds tang and extra lift, batter will be thinner so watch consistency.
2 large eggs
- Flax or chia “eggs”: 2 tbsp ground flax or chia + 6 tbsp water, rest 5 min. Good binder, pancakes a bit denser and nutty.
- Applesauce or mashed banana: 1/2 cup total (about 1/4 cup per egg). Keeps moisture but less rise, sweeter flavor.
1 cup all purpose flour
- Whole wheat pastry flour, 1:1. Slightly nuttier and denser but works well.
- Gluten free cup-for-cup blend with xanthan gum, 1:1. Use as written, you may need a tad more liquid.
1/4 cup milk
- Non-dairy milks (almond, oat, soy), 1:1. Oat gives extra creaminess, almond is lighter.
- Thin extra Greek yogurt with water: mix about 3 tbsp yogurt + 1 tbsp water to replace 1/4 cup milk. Keeps the tang and thickness.
2 tbsp melted butter
- Melted coconut oil, 1:1. Adds a tiny coconut note.
- Neutral oil (canola, vegetable), 1:1. No flavor change, still fluffy.
- Unsweetened applesauce, 1:1 for lower fat. Pancakes will be softer and less crisp.

Pro Tips

1. Let eggs warm up and let the yogurt sit out for a bit before you mix, it makes the batter blend smoother and the pancakes cook more evenly, cold eggs/yogurt can make things dense.

2. If you use frozen blueberries dont thaw them, toss them lightly in a tablespoon of flour so they wont sink or bleed and the batter stays a nice color, fold them in gently so they dont burst.

3. Toast the sliced almonds first in a dry skillet until fragrant and just golden, let them cool before folding some in and sprinkling more on top for crunch and better flavor.

4. Cook over medium low heat, wait for lots of small bubbles before flipping and try to flip only once, dont press them while cooking. Hold finished pancakes in a low warm oven while you finish the batch so everything stays fluffy and warm.

Extra Fluffy Blueberry Almond Pancakes (Greek Yogurt) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

172

kcal

Equipment: 1. Large mixing bowl, for whisking yogurt, eggs and liquids
2. Medium mixing bowl, for dry ingredients
3. Whisk
4. Measuring cup set (1 cup, 1/4 cup) or a 1 cup plus a 1/4 cup, for yogurt, flour, milk, blueberries
5. Measuring spoons (1 tsp, 1/2 tsp, 1/4 tsp), for baking powder, baking soda, salt, extracts
6. Liquid measuring cup, for milk and melted butter
7. Small bowl, for melted butter
8. Rubber spatula or wooden spoon, to fold batter gently
9. 1/4 cup scoop or ladle, to portion batter consistently
10. Nonstick skillet or griddle, for cooking pancakes
11. Spatula (thin, heatproof), for flipping pancakes
12. Pastry brush or folded paper towel, to coat pan with butter
13. Oven-safe tray or sheet, to keep pancakes warm
14. Oven (set to 200 F) or warming drawer
15. Plates and serving spoons, for yogurt and maple syrup

Nutrition note, facts only: Greek yogurt and eggs are primary protein sources, almonds supply healthy fats and some protein, flour and sugar provide most of the carbohydrates, blueberries add fiber and antioxidants.

Ingredients

1 cup plain Greek yogurt (full or low fat, not the flavored stuff)
2 large eggs, room temp
1/4 cup milk (add more if batter seems too thick)
2 tbsp granulated sugar
1 tsp pure vanilla extract
1/4 tsp almond extract
1 cup all purpose flour, spooned and leveled
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine salt
2 tbsp melted butter, plus more for the pan
1 cup fresh or frozen blueberries (if frozen dont thaw)
1/3 cup sliced almonds, plus extra for sprinkling
Maple syrup and extra Greek yogurt for serving, optional

Directions

In a big bowl whisk 1 cup plain Greek yogurt, 2 large room temp eggs, 1/4 cup milk, 2 tbsp sugar, 1 tsp vanilla extract and 1/4 tsp almond extract until smooth.
In another bowl whisk 1 cup all purpose flour (spooned and leveled), 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp fine salt so it’s evenly mixed.
Add the dry mix to the wet and stir gently until just combined, a few lumps are ok, dont over mix or pancakes will be tough.
Stir in 2 tbsp melted butter (cooled a bit) and if batter seems too thick add a splash more milk until it drops slowly but still holds shape.
Fold in 1 cup blueberries and 1/3 cup sliced almonds, reserving a few extra almonds and blueberries to sprinkle on top. If using frozen blueberries do not thaw them.
Let the batter rest 5 minutes to help it puff up, this also gives the baking powder and baking soda a chance to start working.
Heat a nonstick skillet or griddle over medium-low heat and brush with a little butter. Medium-low is key so the pancakes cook through without burning.
Scoop about 1/4 cup batter per pancake onto the pan, sprinkle reserved almonds and berries on each, cook until edges look set and lots of small bubbles form and pop, about 2 to 3 minutes.
Flip and cook another 1 to 2 minutes until golden and cooked through. Keep finished pancakes warm in a 200 F oven on a tray while you finish the rest. Serve stacked with extra Greek yogurt and maple syrup if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.