Fluffy Greek Yogurt Pancakes with Honey Blueberries
Thick, protein-packed pancakes made with Greek yogurt that stay tender inside and crisp at the edges. Topped with warm blueberries, bright lemon, and a drizzle of honey—breakfast that actually satisfies.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Whisk Greek yogurt, eggs, and vanilla together in a bowl until smooth.
Step 2
Fold in flour, baking powder, and a pinch of salt until just combined—don't overmix.
Step 3
Heat butter in a skillet over medium heat until it foams, ~90 seconds.
Step 4
Pour 1/4-cup batter per pancake and cook until edges look set and bubbles appear, ~2 minutes.
Step 5
Flip gently and cook the other side until golden brown, ~90 seconds.
Step 6
Toss blueberries with 1 tbsp honey in a small saucepan over low heat until warm and glossy, ~2 minutes.
Step 7
Plate pancakes and top with warm blueberries, drizzle of honey, and lemon slices.
Tools you’ll need
- 12-inch nonstick skillet
- large mixing bowl
- small saucepan
- whisk
- rubber spatula
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