A few simple tricks make these fluffy blueberry pancakes easy to make and delicious.

Blueberry Yogurt Pancakes

These easy delicious Blueberry Pancakes are loaded with fresh wild blueberries and take advantage of plain yogurt to make the pancakes super fluffy and flavorful.

Course Brunch
Cuisine American, Best
Level Beginner
Main Ingredient Flour, Fruit
Diet Pescatarian, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 servings
Calories 342 kcal


  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons cultured unsalted butter
  • 3/4 cup whole milk
  • 1/2 cup plain yogurt
  • 1 large egg
  • 3/4 cup fresh blueberries (washed and dried)
  • vegetable oil


  1. Combine the flour, sugar, baking powder, baking soda. and salt in a medium bowl and whisk together.
  2. Put the butter in a small microwave-safe bowl and melt in the microwave. Let the butter cool slightly so it's no longer hot, but still liquid.
  3. Measure the milk and yogurt into a 2 cup liquid measuring cup, then add just the white from the egg. Whisk this mixture together until smooth.
    Egg whites and yogurt get mixed separately from the yolks and butter
  4. Add the yolk to the butter and whisk together until smooth.
  5. Pour the yolk and butter mixture into the milk mixture and whisk until smooth.
    Add the butter and yolk mixture to the yogurt mixture to make fluffy pancakes.
  6. Add half the blueberries to the flour mixture and toss together. If you're using frozen berries, do not let them defrost first, put them into the flour mixture straight out of the freezer.
    Tossing the blueberries with the dry ingredients first helps them mix into the pancake batter better.
  7. Pour the wet ingredients into the dry ingredients then gently mix together until just combined. It's okay if there are still a few small lumps of flour.
  8. Heat a large non-stick skillet over medium heat until hot. Pour a small amount of oil into the pan and use a wadded up paper towel to distribute a thin coating of oil evenly around the pan.
  9. Pour the batter into small pancakes around the pan. Quickly sprinkle some more blueberries onto each pancake to fill in the gaps and let the pancakes cook until the edges start to dry out, and you see large bubbles show up in the pancake. Flip the pancake over and cook until the other side is golden brown.
    Bubbles rising to the surface indicate the pancakes are ready to flip
  10. Sprinkle with the remaining blueberries and serve with maple syrup.
Nutrition Facts
Blueberry Yogurt Pancakes
Amount Per Serving
Calories 342 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 93mg31%
Sodium 357mg16%
Potassium 374mg11%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 12g13%
Protein 10g20%
Vitamin A 485IU10%
Vitamin C 3.6mg4%
Calcium 192mg19%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.