Breakfast Pancakes + Waffles

May 5, 2014

Blueberry Vanilla Buttermilk Greek Yogurt Pancakes

Name: Blueberry Vanilla Buttermilk Greek Yogurt Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

Fluffy, melt in your mouth blueberry vanilla buttermilk greek yogurt pancakes. The FLUFFIEST PANCAKES EVER! Delicious drizzled with pure maple syrup.

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

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Jump to Recipe

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!)