Greek Yogurt Blueberry Pancakes

One of my favorite traditions is making pancakes every Sunday with my Dad. I used to wake up super early and line up all the ingredients so that when my dad finally came down stairs I would be ready. It is unrealistic to think I can make pancakes every weekend but when I do, I want them to be perfect and healthy. I recently discovered the wonders of greek yogurt. From baking to breakfast it the perfect health cooking tool. Greek yogurt helps with digestive health, bone strength, weight management, and blood pressure.

Blueberry Pancakes


  • 2 cups of whole wheat flour
  • 2 tablespoons of sugar
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 2/3 cup of almond milk
  • 1/4 cup of low fat butter milk
  • 2 eggs
  • 2 tablespoons of softened butter
  • 1 tablespoon of vanilla
  • 1 teaspoon cinnamon
  • 1 container nonfat greek vanilla yogurt
  • 1 cup of blueberries


  1. In a mixing bowl add 2 cups of whole wheat flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, eggs, 1 2/3 cups of almond milk, 1/4 cup of low fat buttermilk, 1 container of greek yogurt, 2 tablespoons of softened butter, 1 tablespoon of vanilla, and 1 teaspoon of cinnamon. Stir all ingredients together.
  2. Heat up large skillet to a medium heat. Use the 1/4 measuring cup to poor the batter onto the skillet. Then sprinkle blueberries on the top.
  3. Flip pancakes when golden. Cook on medium heat so that the middle of the pancake is cooked.
  4. Use local honey instead os syrup to help with seasonal allergies

Recipe inspired by:

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