Mother’s day is right around the corner. Each and every day I thank God how lucky I am to have a Mother who is kind, selfless, caring, and encouraging.
My mom lifts me up when I’m down, encourages me to always be the best person I can be, and absolutely loves me unconditionally. After my father passed away several years ago, my mom and I became inseparable. I’ve learned to keep the people you love close, let the little things go, and be appreciative of what you have.
Giving back to Mothers is such a hard thing to do. How can you give someone something who has given you everything? You really can’t. But making her pancakes is pretty close. They’re made with love after all.
These pancakes are incredibly fluffy, moist, and absolutely melt in your mouth. And there’s actually TWO secret ingredients that keep them light, fluffy and tender:
Buttermilk: The tang and richness it brings to baked goods is undeniable. I promise you’ll notice the difference. It’s slightly acidic and so when mixed with baking powder, it will allow the pancakes to rise and keep them from breaking down. The result is a tender fluffy pancake that will leave you speechless – promise.
Greek Yogurt: Adding greek yogurt to pancakes makes them the holy grail of breakfasts, I swear. It helps to thicken up the batter, but still leaves you with the lightest pancake. Pretty magical.
To make these extra special I added fresh blueberries and a little extra vanilla. I also used vanilla greek yogurt for a little bit of sweetness and additional vanilla flavoring.
If you’d still like to try these pancakes, but want to make them a little healthier, here are some suggestions:
- Replace the all-purpose flour with white whole wheat or whole wheat pastry flour
- Use 4 egg whites instead of 2 eggs
- Use plain nonfat greek yogurt
- To make a lighter buttermilk, mix 2 tablespoons of lemon juice with 1 3/4 cup unsweetened almond milk and let sit for five minutes, then use in the recipe.
If you’d like to know how to cook these pancakes perfectly, watch this fun video I created with Gold Medal Flour:
More pancake recipes you’ll love:
Lemon Blueberry Quinoa Pancakes
Whole Wheat Banana Bread Pancakes with Chocolate Chips
Cottage Cheese Banana Oatmeal Protein Pancakes + video
Fluffy Whole Wheat Zucchini Bread Pancakes
Oatmeal Blueberry Yogurt Pancakes (gluten free, high protein!)
Blueberry Vanilla Buttermilk Greek Yogurt Pancakes
Ingredients
- 2 cups Gold Medal Flour All-Purpose Flour (or White Whole Wheat)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 2/3 cups low-fat buttermilk, plus extra if needed
- 2 eggs, slightly beaten
- 2 tablespoons melted butter
- 2 teaspoons vanilla
- 1 container (6 oz) Nonfat Vanilla Greek Yogurt
- 1 cup fresh or frozen blueberries
Instructions
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In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
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In a medium bowl, combine buttermilk, eggs, melted butter, vanilla, and yogurt until smooth. Add wet ingredients to dry ingredients and mix until just combined.
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Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Sprinkle tops with a few blueberries. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.
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Wipe skillet clean and repeat with more melted butter and remaining batter. Makes 14-16 pancakes.
Recipe Notes
To keep pancakes warm: heat oven to 200 degrees F. Place pancakes on oven-safe plate or baking sheet until ready to serve.
27 comments
Well I know what I’m making for breakfast in the morning! Or maybe even dinner tonight!!!
I made blueberry pancakes yesterday (haven’t blogged about them yet) and they’re not like yours, whew 🙂 Yours are gorgeous! I love that you worked in greek yog AND buttermilk. How soft and fluffy they must be! pinned
I don’t think I’ll ever make pancakes without greek yogurt and buttermilk. Two great additions! Especially paired with vanilla and blueberry flavors. 🙂
Mmmm these look so yummy!!
Love the video! And what a great recipe, too. I love using both buttermilk and greek yogurt in pancakes.
Thanks Kate!
These look stunning! Love all of those fresh blueberries, and your sweet video! 🙂
I haven’t made pancakes in ages, I need to try greek yogurt in them! This looks like a winning recipe!
I love good blueberry pancakes!!these look so soft and tasty!
Can I substitute oat flour in the vanilla blueberry pancake recipe instead of white flour? Anyone.
I don’t know why not! I used whole wheat flour and they turned out great.
These were so good! My kids (18mos and 4 yrs) loved them! I used an extra T of sugar BC I have been throwing my used vanilla bean pods into my sugar canister and couldn’t help myself BC it smells so heavenly. Thanks for the recipe…we will be using it again and again!
These tasted so good! So easy to make and my family loved it. Because I was missing some ingredients, I had to substitute plain greek yogurt, butter and buttermilk with plain yogurt, oil and almond milk, but it still turned out fluffy and moist and delicious.
Do you think it would be ok if the batter is froze for future use? Or could you freeze the already cooked pancakes?
Wow, made these this morning and they are to die for ❤❤ I didn’t have Greek yogurt so strained some plain yogurt and it worked out great. Will be making these again.
If you watch the edges of the pancake to where the edge looks a little bit cooked, and also when the middle part of the pancake stops “bubbling,” that’s your cue for when to flip them. 😉
Yes – perfect!
Excellent!!!! Monique my family did not know what type of pancakes these were until we were finished. Another recipe added to the list 😜
The perfect breakfast! Glad they loved them 🙂
perfect for breakfast in bed!!
I have gone to heaven as I came across this site by accident. Sometimes great things come from accidents.
I’m glad you found Ambitious Kitchen!
These pancakes are amazing and so fluffy!
These pancakes were so fluffy and delicious. I was honestly shocked at the cake batter-esque smell of the batter and sweetness of the cakes with such little sugar added. Will definitely make these again😋🫐🥞
Such a great breakfast! Glad you loved them!
I make these ALL the time! They are just so yummy, fluffy and easy to make. I make a double batch each time and then freeze them (quart size bags, 2 per serving). I’ve shared this recipe many times, too.
Thank you Monique!
YAY, so glad to hear you love these, Lisa! Thank you!