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Whole Wheat Greek Yogurt Blueberry Pancakes

Start the day off right with a stack of these light and fluffy blueberry pancakes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 pancakes
Course: Breakfast
Cuisine: American

Ingredients

  • 3 large eggs, at room
  • 1 cup fat-free plain Greek yogurt
  • 1/4 cup milk (I used almond milk, but any variety will work)
  • 3 teaspoons vanilla extract
  • 3 tablespoons light brown sugar, packed
  • 1/2 teaspoon salt
  • 2 and 1/2 teaspoons baking powder
  • 1/3 cup + 2 tablespoons whole wheat flour
  • 1/3 cup all-purpose flour
  • 1 cup fresh blueberries
  • 4 tablespoons butter, for the pan
  • Maple syrup, for serving

Instructions

    Cup of Yum
  1. In a large bowl add the eggs, Greek yogurt, milk, and vanilla; whisk well to combine.
  2. Add in the brown sugar, salt, baking powder, and flours and whisk just to combine; do not over mix! The batter will be thick, so don't worry if there are a few clumps left. Fold in the blueberries with a rubber spatula.
  3. Melt 1 tablespoon of butter in a large skillet over medium-low heat.
  4. Once hot, ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
  5. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
  6. Top pancakes with syrup and extra blueberries, or anything else your heart desires! Serve at once.