Eat & Drink

Blueberry Greek Yogurt Pancakes

On most mornings, I find myself eating the same old, same old. That usually consists of Toast with Peanut Butter & Jelly. Recently, I have been having an extra craving for pancakes – which worked out perfectly since today is National Pancake Day. On one such pancake-craving-day recently had me thinking of Greek Yogurt Pancakes. I’m obsessed with Greek Yogurt, so why not put it in pancakes? Well, I did what I normally do and googled around to see what pancake recipes are out there that use Greek Yogurt. I came across one from Ambitious Kitchen – It had good reviews and looked like an overall winner. Here goes nothin’.


One 5.3-ounce container nonfat Greek Yogurt (Any Flavor)
1 large egg (or 2 large egg whites)
1/2 cup All-Purpose Flour
1 teaspoon baking soda
1/2 cup fresh blueberries


1. Mix the yogurt and egg in a medium bowl until blended and smooth. Add flour and baking soda. Stir until the dry ingredients are mixed in. The batter will be thick.

2. Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Dot blueberries on top of each pancake. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter. Serve with additional fruit and/or syrup.

The thing I love most about these pancakes is that they are made with greek yogurt. It adds the perfect texture to these pancakes, making them fluffy and delicious! Don’t forget the added protein that comes with adding them to the pancakes!