Blueberry Greek Yogurt Pancakes

I wish most mornings we had time to make pancakes, and maybe we would if I got my booty out of bed early enough. Unfortunately I just love to drop my daughter off at school looking like my picture should be uploaded on People of Walmart dot com.

It’s easy to get stuck in a breakfast rut. Especially when you have 10 minutes before your kids need to be at school and you technically need 45 minutes to accomplish everything.

But sometimes pouring a bowl of cereal or a quick smoothie does the trick, and that’s ok! It just makes weekends all the more special when we can sit and enjoy and nice hot breakfast together! Of coarse you can always freeze/refrigerate the extra pancakes and pull them out during the week, that is…If there is any left over… 🙂

Blueberry Greek Yogurt Pancakes via

The thing I love most about these pancakes is that they are made with greek yogurt, which is one of my favorite ingredients at the moment. It’s adds the perfect texture to these pancakes, making them fluffy and delicious! Don’t forget the added protein that comes with adding them to the pancakes! There is over 20 grams of protein in 1 cup of greek yogurt. Include that with the protein from the eggs, and any other toppings you add to the pancakes and it makes them extremely filling!

Also, I thought about adding chocolate chips with the warm bursting blueberries, and I didn’t. Not sure if my brain stopped working for a moment or not, but now I am deeply regretting that decision.


Don’t be foolish guys. Do the right thing.


Blueberry Greek Yogurt Pancakes
  • 1 c. white whole wheat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • dash of salt
  • 1 tsp. cinnamon
  • 1 c. plain greek yogurt
  • 2 eggs
  • 1 TB. honey
  • 1 TB. vanilla extract
  • 4-7 TB. Milk of choice
  • ¾ c. blueberries
  1. Whisk the dry ingredients together in a bowl and set aside.
  2. In a separate bowl whisk together the wet ingredients, except for the milk.
  3. Add the wet to the dry and whisk just a little bit. Add 4 TB. of the milk and whisk together until combined. Add a TB. until the desired consistency is reached.
  4. I used 7 TB. and they came out perfectly, but if you prefer thicker pancakes, add less milk!
  5. Makes 10-12 pancakes
  6. Top with maple syrup, nut butter, or additional maple sweetened greek yogurt!

These pancakes were inspired by these outrageously delicious looking pancakes found HERE.


Pretty sure my girls will ask for pancakes for breakfast every morning now, which means I’ve actually got to get out of bed early and put some clothes on.

That is, like real clothes. I’m not insinuating I don’t wear clothes, and I just walk around in my undies all day because I’m super lazy. That’s my three year old.

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  1. Yum these look delicious! Cant wait to try making these on a nice sunday morning. Thanks for sharing!
    Dana Kay

  2. Brittni Shay says:

    I just have to say that my son is such a picky eater and when I whipped these bad boys up for him, he couldn’t get enough!!! They were so delicious! My favorite was the Greek yogurt on top (Yumm!) Thanks so much for sharing this recipe


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