These fluffy greek yogurt and blueberry pancakes are the pancakes to beat all other pancakes. High in protein and fiber, get the recipe now.

Disclaimer: I received free products from Mohawk Valley Trading Company mentioned in this post. There are also Amazon affiliate links within this post, which if you click on I may receive compensation at no additional cost to you.

I did it! I finally made pancakes that I’d want to order if I went out for breakfast.

Note the “if” as I always like the idea of going out for breakfast, but then the idea of having to put on real clothes and walk outside usually deters me.

But back to these pancakes. I’ve made Greek yogurt pancakes before, and while they’ve been good, they haven’t been restaurant-quality good. In my opinion, a top of the line pancake must have a pure maple, buttery flavor and be perfectly fluffy.

How to get fluffy pancakes

There are a few keys to thick, fluffy pancakes.

The first is the ratio of liquid ingredients. I upped the amount of Greek yogurt and decreased the amount of almond milk that I usually use. This resulted in a thicker batter that didn’t spread too much.

The next was using a combination of baking soda and baking powder.

I never thought you really needed to use both, but then I came across this article on the Kitchn and the wheels started turning.

By using soda and powder, the baking soda works to help neutralize the acid in baking powder so that you can use enough baking powder to really give some lift to the pancakes. Love food science!

Third: don’t overmix!

I know many of you have probably heard this before, but it really is important to still have some clumps of batter.

Going back to my post on flour, a key component of flour is a protein called gluten, which helps give baked goods (and pancakes) structure and elasticity. When you pour the wet ingredients into the dry, the liquid essentially activates the gluten and the gluten proteins start to stretch out from one another.

What this means is that when heated, there’s enough space between the gluten molecules for the rising agents (baking powder and soda) to create large air bubbles, resulting in taller, fluffier pancakes.

On the other hand, if you over-mix, the gluten is overdeveloped and forms a tighter structure. As a result, when the batter is heated, there isn’t as much room for air, so the pancakes stay flatter and end up denser inside.

This is also why you don’t want to pat pancakes down with a spatula.

Doing so will disrupt some of those air bubbles and make your pancakes less fluffy. So when cooking, simply pour your batter on the griddle and don’t touch them until the bubbles start popping the bottom is a nice golden brown.

Secret Ingredient: Maple Sugar

For the flavor, my secret ingredient is this pure granulated Maple Sugar from Mohawk Valley Trading Company.

Made without any additives, this maple sugar smells like pancakes in a bag. But what is maple sugar? Maple sugar is sugar made from the sap of a maple tree. To make it, the sap is boiled and then crystallized.

What else can I do with maple sugar? A lot.

Maple sugar acts like regular granulated sugar when baking, so anything that you want to add a little maple flavoring to, you can use maple sugar instead.

Just one note is that maple sugar tastes a little sweeter than white sugar, so you will want to play around with slightly reducing the amount.

I’ve read that some people find it to be twice as sweet as regular sugar, but I didn’t find that to be true.

While it may vary brand-to-brand, I found Mohawk Valley Trading Company’s maple sugar to have a distinct maple taste but thought it was actually a tad less sweet than traditional sugar – which I really liked.

I actually found these fluffy greek yogurt pancakes to be perfectly sweet and maple-flavored on their own; however, Bry being an east-coaster would never dream of pancakes without maple syrup.

He topped his pancake stack with Mohawk Valley Trading Company’s pure Grade A Maple Syrup.

Just like their maple sugar, the maple syrup doesn’t contain any additives. Just pure maple goodness. Tasting it brought us both back to cute little mom and pop breakfast spots on the east coast with local maple syrup.

Use oil not butter for these fluffy Greek yogurt pancakes

I also used a tablespoon of melted butter rather than oil in the batter.

I prefer butter as it gives pancakes more of a diner-flavor. Just be sure to let the butter cool slightly before adding to the eggs!

Other ways to flavor these fluffy Greek yogurt pancakes

While I’m a sucker for blueberry pancakes, these would also be good with sliced banana or peaches in the summer.

Of course, you can never go wrong with chocolate chips either 😉

However you fill them, I hope you enjoy!

Print Recipe

Super Fluffy Greek Yogurt and Blueberry Pancakes

These are the pancakes to beat all other pancakes. Not only are they super fluffy, but they’re on the healthier side made with 100% white whole wheat flour and plain Greek yogurt (hello 17 grams of protein per serving!).

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Greek Yogurt, Healthy Pancakes

Servings: 4

Calories: 343kcal

Author: Kelli

Ingredients

• 2 cups 226 grams white whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons maple sugar could also use granulated sugar
• 1 cup unsweetened vanilla almond milk or milk of choice
• 2 large eggs
• 1 tablespoon melted butter slightly cooled
• 1 teaspoon vanilla extract
• 1 cup plain Greek yogurt I used 2% fat
• ½ cup blueberries plus extra for topping
• Maple syrup to serve

Instructions

• Preheat oven to 170F or on it’s keep warm setting. Place a foil-lined baking tray in oven.
• In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Set aside.
• In another bowl, whisk together eggs, vanilla extract, and almond milk. Once butter has cooled slightly, whisk into egg mixture.
• Carefully pour wet ingredients into the dry, Give a few stirs then add in the Greek yogurt. Mix until just combined, leaving a few clumps remaining. Let sit.
• After batter is made, heat a griddle to 350F or heat a pan over medium-low heat. Do not grease the griddle/pan.
• Once the griddle/pan is hot, add ¼ cup of batter per pancake. Sprinkle pancakes with blueberries and let cook until bubbles on the top start to pop, the edges start to look cooked, and the bottom sides are golden brown.
• Flip and cook another 1 minute or so.
• Place cooked pancakes on foil-lined tray in warm oven and repeat with remaining batter. Makes about 12 pancakes.
• Serve immediately with maple syrup and extra blueberries. Enjoy! Leftover pancakes keep in fridge for up to 3-4 days.

Notes

Nutrition (¼ of recipe, about 3 pancakes): 343 calories, 8 g fat (3 g saturated fat), 46 g carb, 7 g fiber, 8 g sugar, 17 g protein Note: nutrition estimates based on 2% fat Greek yogurt and without additional maple syrup.

Did you give these pancakes a try? Let me know how they turned out for you in the comments below or tag @TheHealthyToast_RD in a picture of your pancakes on Instagram!