These delicious Yogurt Blueberry Pancakes will hit the spot for breakfast or brunch. Come on! Rise and shine and make some pancakes!

Yogurt Blueberry Pancakes Recipe |

Yes, you got up a little earlier than you would have otherwise, but pancakes for breakfast are worth it. The early bird gets the pancakes, right? After you have made plenty of the plain ones for the kids, it now time to break out the good stuff. The kids and their friends are content, quiet even, enjoying the plain ones. They just don’t know any better. They may request a sprinkling of chocolate chips added, if anything. Yep, they don’t know any better. But you can still treat yourself. Add some blueberries! Blueberries really shine in good pancakes. That unmistakeable sweet blueberry-ness comes through in every bite, and they look so pretty too.

These Yogurt Blueberry Pancakes are made with the Yogurt Pancake Recipe base with a bit of fresh or frozen blueberries added. The dry ingredients can be mixed the night before to make prep time easier and a bit quicker come morning. I don’t know about you, but for me, measuring early in the morning pre-coffee or tea can sometimes be a challenge, so any prep ahead of time is good with me. Fresh or frozen blueberries will work for this pancake recipe. If using frozen, let them thaw before adding them to the batter. If needed, strain excess water too.

Whether breakfast or brunch, blueberry pancakes will be a hit and have everyone ready to be the early bird to get the pancake. Serve these topped with more fresh blueberries, or perhaps an easy homemade blueberry syrup, maybe a dusting of powdered sugar, or all of the above if you’re feeling extra crazy!

Yogurt Blueberry Pancakes Recipe |

More delicious pancake recipes:

Yogurt Blueberry Pancakes Recipe |

Yogurt Blueberry Pancakes Recipe

Yogurt Blueberry Pancakes Recipe |

Yogurt Blueberry Pancakes Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Delicious blueberry pancakes made with greek yogurt and blueberries.


  • 2 cups all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons honey
  • 1 cup milk
  • 1 cup whole milk plain Greek style yogurt
  • 2 eggs, lightly beaten
  • 1/2 cup blueberries (frozen or fresh)
  • butter for pan


  1. Whisk together flour, cinnamon, baking powder and salt in a large mixing bowl.
  2. In a separate bowl, beat together honey, milk, yogurt and eggs; add to dry ingredients and mix until just combined. Do not over mix. Fold in blueberries
  3. Heat skillet over medium heat. Add just enough butter to coat skillet.
  4. Ladle batter in 1/3 cups onto hot skillet, swirl batter to create circle about 6-inches round. Cook until bubbles begin to appear in the batter. Carefully flip then cook until done, about another 1-2 minutes. Adjust cook time if necessary. Repeat for remainder of batter adding butter to skillet when needed.


Makes about 12 (6-inch) pancakes.

Did you make this recipe?

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Originally published January 16, 2015.