Greek Yogurt Blueberry Pancakes

Pescetarian Recipes


I was able to sleep in today finally so I decided to spend a little extra time on breakfast. This is probably one of the easiest, healthiest, and yummiest pancake recipes you will ever come across. I got it from my friend Emily’s blog Not Your Average College Food but tweaked it a bit to make the batter more flavorful and less thick. (P.S. If Emily can make these in a small college dorm room kitchen with limited resources, so can you!)


  • 2/3 cup of plain low fat greek yogurt
  • 1 egg
  • 1/2 cup flour
  • 1 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1/3 cup of milk
  • 1 cup fresh blueberries
  • 1 tablespoon powdered sugar


1. Whisk the egg in a small bowl. In a separate bowl, stir the yogurt until smooth. Mix the egg mixture, milk, and vanilla in with the yogurt and stir until everything is evenly combined.

2. Mix together the flour and baking soda in a separate bowl. Pour the dry ingredients in with the wet ingredients while stirring continuously. (If batter is too thick, add in more milk.)

3. Add in 1/2 cup of blueberries and stir. (Be careful not to break the blueberries).

4. Heat up a small oiled pan on medium-low heat. When the pan is hot enough, pour in 1/4 cup of the batter and spread it around with a spatula to create a nice flat circular shape.

5. Flip the pancake when it starts to bubble a bit on the surface. (They cook fast so be sure not to burn them!) They should be done when they turn a nice golden brown color and when you start to hear the blueberries sizzle.

6. Top with the remaining blueberries and some powdered sugar. Serve warm with butter and/or maple syrup. Enjoy!


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