There are usually only two things on my mind when I roll out of bed in the morning: coffee and checking emails. However, this morning I woke up with a huge craving for a stack of fluffy blueberry pancakes.
Wait, that’s not a big surprise is it? My Instagram account is populated with pictures of pancakes plus I even had them for dinner last night. Don’t judge, you know Brinner (breakfast for dinner… duh) is pretty much the best thing ever.
My pictures really don’t do the pancakes any justice so I’ll have to annoyingly describe to you just how perfectly good these are. Brace yourself for an overload of adjectives…
Thick. Fluffy. Melt-in-your-mouth. Unbelievable. Crispy edges. Perfectly golden. Outrageous. Awesome. Fantastic. Lick-your-plate good.
There, now do you get my point?
I’ve been making greek yogurt pancakes for a while; they are truly one of my favorites. Not only are these pancake packed with protein (12 grams per serving), but the batter is also versatile. You can change up the ingredients by subbing a flavored greek yogurt or using whole wheat pastry flour. Oh and instead of making them blueberry pancakes, why not try chocolate chips for a change?
I had both strawberries and blueberries that needed to be used up in my fridge, so I decided to pack the pancakes with blueberries and make a gorgeous strawberry-vanilla syrup to top them with.
The syrup is incredibly easy to make, too! Simply simmer strawberries, pure maple syrup, and a touch of vanilla over medium heat until the strawberries begin break down.
Drizzle drizzle. Or just pour excessively like I do.
I LOVE how the blueberries pop in your mouth with each bite and how the strawberry maple syrup soaks perfectly into the pancakes. I think they’d be terrific topped with peanut butter… then again I think peanut butter goes great on just about anything.
You definitely won’t regret making these.
Fluffy Greek Yogurt Blueberry Pancakes with Strawberry Maple Syrup
Thick, fluffy greek yogurt blueberry pancakes served with a gorgeous strawberry maple syrup. You’ll love these for the amazing flavors and perfect crispy edges, plus they’re packed with protein. They’re easy to make and so delicious!
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup nonfat plain greek yogurt
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3 tablespoons almond milk (skim, soy, coconut, or whole will also work)
- 1 cup blueberries
- 1 cup strawberries, cored and diced
- 1 cup pure maple syrup
- 1/4 teaspoon pure vanilla extract
In large bowl whisk together flour, baking powder, and baking soda; set aside.
In a separate medium bowl, beat greek yogurt, eggs, honey, vanilla, and almond milk until smooth and well combined. Add wet ingredients to flour mixture and mix together. The batter will be very thick; consistency will vary based on which yogurt you used. Note: If you find that it is WAY too thick (almost paste like), you can add in a teaspoon or two of milk until it is smooth, but still thick. Next, gently fold in berries with a wooden spoon.
Lightly coat a large nonstick skillet or griddle with butter or cooking spray and place over medium heat. Drop batter by 1/4 cup onto skillet. You may need to use a spoon to spread out the batter just a tiny bit, as pancake batter will be thick and you'll want them to cook thoroughly. It's very important to cook until bubbles appear on top and the edges are well cooked; this is thick batter so you want to ensure even cooking. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter.
To make the syrup: Place maple syrup, strawberries, and vanilla in a saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and strawberries cook down about 5 minutes, remove from heat and serve warm immediately.
You can lighten pancakes even more by doing the following:
Subbing 2 egg whites for 1 egg.
Replace honey with a packet or two of truvia to cut sugar.
Use whole wheat pastry flour or whole wheat white flour for whole grains and extra fiber.
Beautiful photos! Blueberry pancakes are my favorite kind!
I had a bad recipe fail yesterday and was in a JAM and almost!!!! made blueberry pancakes to get out of it b/c I needed something to photograph but then…was also out of Greek yog. Good thing I wasn’t out of Cookie Butter 🙂
Your pancakes are STUNNING! pinning!
Oh my goodness! These look delicious! I cannot wait to make them for my dad, he would go insane for them. Perfect for sunday morning 🙂
Making these over the weekend.
Holy moly those look incredible!!! Gosh I think I just fainted twice after slowly looking at these pics. Gorgeous!
I made a similar recipe a while back with Chobani blueberry yogurt and fresh blueberries. They were out of this world fluffy and delicious! I’m loving the strawberry maple syrup that you made to go along with your pancakes!!
That photo of the syrup being poured over those pancakes is major food porn.. These look too good for words.
My word, girl!
I really like how you make your syrup! I’m going to have to try that because I love tricked-out syrup…
These pancakes look seriously good! I love Greek yogurt with mixed berry fruit compote, and this is in pancake form. What could be better?!
Your pancakes are gorgeous and strawberry syrup sounds like such a treat! I’d definitely give the syrup an elongated pour to make sure I had the “correct” ratio of pancake to syrup 😉 Incredible breakfast for the weekend!
Oh my word! So when can I come over for breakfast?!
Well. After dumping what I’m SURE was double the amount of vanilla into the batter (when will I learn NOT to measure over the bowl??)…..these still turned out great! They definitely took a bit longer to cook than I was expecting as the batter is quite thick, like you mention. But they were certainly delicious! Next time I will use whole wheat flour I think. But I did have a question…I’ve been considering switching to almond flour. Have you baked with this much (or at all?) Would it just be a straight-across substitution? Thanks Monique! Now back to my pancakes…
I don’t really bake with almond flour that often, so I’m not sure. Let me know if you try it!
I adore yogurt pancakes! 😀 They are always so yummy and delicious!
I just made these this morning and they were delicious!! I’m definitely going to be using this recipe again 🙂
Oh yum, what delicious looking pancakes! I can’t wait to give this recipe a try 🙂
oh m geeeeeeee these look amazing!
I am making these for my family tomorrow, I certainly believe that not only will us two adults go crazy over them but so will our kids!! Can’t wait to taste these, they look amazing!! Pairing with fresh Virginia sausage and cage free eggs to order!! Such a foodie I am…HAD to make these ASAP!!
Can I use 2% milk instead? 🙂
Can you substitute buttermilk instead of regular milk?
they are as good as it gets!
I was so excited to make these! But my pancakes ended up flat and almost rubbery… 🙁 I only deviated from the recipe by replacing the vanilla with maple syrup (I ran out, eek!), and I used Liberté’s 0% Fat free blueberry Greek yogurt… 🙁 what went wrong??
Sorry about that? Did you follow the recipe exactly? Sometimes maple syrup can react like the leavening (baking soda). Also, you may want to try using a 2% fat yogurt next time. 🙂
These look so delicious!! Thanks for the recipe 🙂 How many did they make?
These look amazing, can't wait to make them.
These were delicious!
Omg, they’re divineee! Thanks so much for sharing this! I had to use a little bit more milk to thin the batter, but they’re absolutely delishhh.
Needed a pancake recipe for the mass amounts of strawberries we picked yesterday. This was perfect! Used 2% milk and raspberry Chobani. Wish I had maple syrup to try that part of the recipe, but had to smother in jam instead. Bluberry season starts soon…. Thanks for another winner!
Thanks for the Monique. I had them this morning and they were delicious and no extra milk was needed to thin the batter. I can’t decide between these and your banana quinoa ones. But those are the only two I’ve tried of yours so I will keep making more. I’m so glad you love pancakes like I do.
These were PERFECT! Honestly my first successful batch of pancakes, EVER. Haha. Normally it’s pancake fail. These were wonderful and so fluffy. I loved the juicy blueberries. Tagged you in my instagram post. 🙂
These were amazing. Yum. I used frozen blueberries, a tad bit more honey, plain Fage yogurt, and vanilla almond milk. They were sooo good! I didn’t even bother with any toppings. These are good enough to eat on their own. Thanks for another great recipe 🙂
I made these with barley flour, and they still ended up lovely and fluffy! I also added some spices for fun, and some extra honey to balance out the plain 0% fat Fage yogurt, since it’s a bit sour. That syrup was so great too, even my little brother liked it! Thank you for the recipie, it’s so filling and tasty!
Just made these pancakes, they are soooo yummy! (Actually I'm still eating them) I used whole wheat flour and used peaches for the syrup (also added cinnamon and nutmeg to it). They're delicious and so fluffy!
Hi, How much does this recipe serves?
and, I don’t have any maple syrup on hand, could i replace it with honey for the strawberries? 🙂
This recipe makes about 8 pancakes. I would not recommend using honey.
You recently reposted this recipe. Thank you! Just finished making & eating them! Delicious! I love the nice briwn color & tanginess! I added sliced peaches to mine & chocolate chips for my son. We loved! Love the use of yogurt (I was out of buttermilk for my go to recipes) I’ll add this to my favorites list. So yumm. Didnt make the syrup….next time.
Hi! Can I use regular yogurt instead of Greek?
Yes that should work just fine!
I made these yesterday & topped with Hot Apples & Cinnamon! Sooo delicious for fall & healthy! Keep up the good work Monique!
I made these this morning and they were delicious!
Just made these 20 min ago but subbed whole wheat flour and raspberries….Amazing. First time I made pancakes from scratch definitely will be the only pancake recipe I use from now on.
I made these yesterday, using half whole wheat and half white flour, plus I added cinnamon. The rest of the recipe was the same. I didn’t make the syrup, though.
They seem to be needing a touch of salt, I thought. I like the fluffiness and lightness of them. I had leftover batter, so cooked that today, adding just a touch of salt. That was better. I used banana slices and put them in the pan first, then poured the batter on top. They were still good the second day.
Thank you for these.
made them this morning and they were delicious! Thank you for the great recipe!
Just made these and LOVE them! I was wondering though, since I haven’t been eating eggs in baked goods for a while now, I could taste them rather well.. do you think I could sub a vegan chia or flax egg in this recipe? Thank you!
I’m not certain but I would guess you could use 1/2 a banana instead. 🙂
Late to the game on this, but made them this morning as directed, no changes, and they were scrumptious. I can think of all kinds of variations!
Never too late to make these! Glad you liked them 🙂
Delicious! I didn’t have berries so served with PB and maple syrup – so good.
Perfect!! Love that combo.
I’d love to try these. Can you tell me how many this serves or approximately how many pancakes it makes? I couldn’t find it listed in the recipe.
Thanks so much!
Great question, it should serve 2-3 people, depending on how big you make the pancakes!
great way to use up yogurt!
They were amazing, great texture and great taste, thank you for the recipe!
So happy you loved them!
We just got back from Maine and brought home lots of blueberries with us. I made these pancakes first thing this morning and they were soooooo delicious! Thank you, Monique, these were the best pancakes I ever made! Tomorrow, I am going to make your best blueberry healthy oatmeal muffins. I know they will be just as good. I love all your recipes!
Amazing! So happy you loved these. The perfect way to use up fresh blueberries 🙂
I love this pancake recipe. I make the base recipe (I omit the blueberries and skip the strawberry syrup) for my toddler weekly to have in the fridge for easy breakfasts. I don’t add the honey to the batter and I don’t think it needs it. My husband said they’re the best pancakes he’s ever had. The Greek yogurt makes them so fluffy and delicious
Perfect! So happy to hear that 🙂
So yummy! Light and fluffy and not too sweet! Thanks for another great recipe Mo! Love you and all you do!
Aw thanks, Kelly! So glad that you loved these!
This is my new go to pancake recipe!! My whole family LOVED them. Thank you!
I love this recipe! So delicious and love that they are high protein with minimal sugar (I don’t usually make the strawberry syrup, but it’s also delicious!) Great to freeze and take on the go with little ones as well for a higher protein clean snack.
I’m so glad you love these, Cara! Thank you!
I have been making these pancakes on repeat. Delicious with the Greek yogurt.
Yay!! I’m so glad you’re enjoying them,Stephanie 🙂 Thanks for leaving a review!
Made this recipe for a light dinner with bacon and it was amazing. My daughter had some syrup over ice cream and gave it a thumbs up. Next time I would double the recipe for the batter since it only makes about 6 pancakes. I’ll make again.
The absolute perfect and oh so simple blueberry pancake recipe! SO DELICIOUSSSS!