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blueberry buttermilk oancakes stacked with a fork

Blueberry Vanilla Buttermilk Greek Yogurt Pancakes

Fluffy, melt in your mouth buttermilk pancakes with blueberries, vanilla, and greek yogurt. These pancakes are extra special and the perfect way to say I love you.
Course Breakfast, Brunch, Pancakes
Keyword buttermilk greek yogurt pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Author Monique of AmbitiousKitchen.com


  • 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


  1. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. 
  2. 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.
  3. 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. 
  4. 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.