Greek Yogurt Blueberry Pancakes

It’s 2014! With every new year comes new resolutions. The top one on my list for this year is Meatless Mondays! Meatless Mondays are becoming a popular health trend because of growing personal health and environment concerns. Eating less meat reduces risk of chronic disease, as well as our carbon footprint and water usage since the meat industry generates a large portion of greenhouse gas emissions. I don’t think I would ever be able to completely say goodbye to meat, but Meatless Mondays I can do. The hardest part is actually going to be remembering it…


Today, I made a variation of the original, healthy Greek Yogurt Pancakes. That recipe has caught the interest of many Greek yogurt-lovers and is the most popular recipe on this blog. For a little twist, these pancakes have fresh blueberries in them, but you can also put in chocolate chips, bananas, apples…anything you can think of!


Blueberries are a favorite food of mine so lucky for me, they are actually one of the healthiest fruits in the world. They are well known for their antioxidants which slow the aging process, giving them the nickname “fountain of youth.” Grab a handful and eat them plain, put them in your yogurt, or even better…in your Greek yogurt pancakes!


(makes 10-12 mini pancakes)

3/4 cup 0% fat plain Greek yogurt
1 egg
1/2 cup flour
1 tsp baking soda
1 cup fresh blueberries


In a small bowl, stir yogurt until smooth. Crack an egg over the yogurt and stir to combine roughly.

In a medium bowl, mix together the flour and baking soda.

Pour yogurt and egg mixture into the bowl with the flour and baking soda. Stir to combine. (The batter will be very thick.)

Spoon 1/4 cup batter onto a non-stick pan heated to low-medium. Use spoon to gently spread out batter into an even circle on pan. (The thinner it is, the quicker it takes to cook).

Put several blueberries on pancake batter.

Flip the pancakes when they start to bubble a bit on the surface. They should be done when you start to hear the blueberries sizzle.

47 thoughts on “Greek Yogurt Blueberry Pancakes

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  3. I LOVE blueberry pancakes! They are my favorite breakfast treat ever–too bad I’m always too lazy to make them haha. This recipe looks so healthy and delicious though that I think I’ll have to make myself wake up before 11 just so I can try them :). I love your photographs too. What sort of camera do you use?

  4. I absolutely LOVE these pancakes! They don’t take up as much time as other pancake recipes and are more healthy, so they make a great protein-packed breakfast for schooldays. I tried the recipe using raspberries and they were delicious. Thank you for sharing!

    • I used all purpose flour but I’m sure wheat flour would work also! You could try using half all-purpose flour and half wheat flour. I’ll try it out too!

    • I haven’t tried it with almond flour but I would use half almond flour and half all purpose flour! Let me know how it goes. I’ll have to try that sometime too :)

  5. This looks like an absolutely delicious recipe! I will be sure to try it, and I’m sending it to my parents too :) Thanks for being so creative (and healthy-minded)!

  6. The are the best pancakes I have ever eaten! I found your blog through buzzfeed and I like what you’re doing. Keep it up! And THANK YOU for the best pancake recipe in the world.

  7. 3/4 cup 0% fat plain Greek yogurt = 100 kcal
    1 egg = 70 kcal
    1/2 cup flour = 170 kcal
    1 tsp baking soda = 8 kcal
    1 cup fresh blueberries = 80 kcal

    428 calories for the whole recipe. Individual calories depends on how many you make I guess.
    Great recipe by the way!

    • Thanks for calculating the calories Millie! According to these calculations, if you make 10 mini pancakes like I did, each one would be about 43 calories. 😀

  8. I just made these for my little guy today. I used spelt flour and instead of blueberries, I cut up a banana and crushed 4 Oreos. I love how it’s just the right amount for the 2 of us. I have to cut most pancake recipes in half cause it’s just way too much. They’re delicious, extremely easy and healthy (except for the Oreos I added :p)

  9. This recipe was awesome! I used whole wheat flour and Dannon’s Light and Fit Yogurt “Toasted Coconut” and topped it off with sliced bananas and honey. I also let the batter sit for about 20 mins and they turned out so fluffy :)

    Thank you!!

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  11. I made these but added some cinnamon, used whole wheat pastry flour (which is AWESOME), and added about 1/4 cup of orange juice to thin the batter a bit. Deeeelicious :)

    • Wow, that sounds delicious! I’ve never heard of using orange juice in pancakes so I’ll have to try it for myself sometime!

  12. I made these this morning and they turned out fabulous! I didn’t have fresh blueberries and need an alternative so I actually used Chobani Simply blueberry yogurt with the fruit on the bottom. They turned a little blue but tasted great! Thanks for the recipe!!

    • I’m glad you enjoyed the recipe Carrie! I’ve tried the Chobani fruit on the bottom greek yogurt and it has also turned out well :)

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  14. My whole family loved the recipe, I used honey vanilla Greek yogurt and added ground flax seed. Turned out awesome, every time I do pancakes this the recipe I will use, can make minor variations and turns out great every time. My wife and 4 year old love them, even my 9 month old ate one all by himself. Great recipe, thank you!

    • Thanks Jason! Your version of the pancakes sound amazing! I’ll have to try it sometime – I also make small variations every time I use this recipe and all of them have been a success :)

  15. Trying this awesome recipe now!!!! My batter is very think like a paste consistency, should it be this thick? Or should it be runny like pancake mix?

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  17. Super delicious and easy! I made my first batch with whole wheat flour and reheated them throughout the week for a quick breakfast. I tried using applesauce instead of an egg in my second batch. They turned out a bit flimsy but they still tasted great!

  18. Excellent way to start the New Year. I used 1/4 cup white whole wheat flour and 1/4 cup all purpose flour. I also added more yogurt to make the batter a little thinner. This is definitely a keeper recipe. Thank you!

  19. These were great! They were a little too thick, so I added some skim milk. Has anyone used nonfat VANILLA greek yogurt? I would think it’d be great, but curious to know if anyone has already tried it.

    • Hey Sue! I’ve actually tried using flavored greek yogurt before (vanilla, blueberry) and it does taste great! You should definitely go for it :)

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