Blueberry Greek Yoghurt Pancakes

July 22, 2011

Last Saturday morning I woke up early and hungry…what’s new? As I lay in bed cocooned in my doona, my eyes still resting closed, I contemplated my breakfast. We were having family over for lunch at 12, so I knew that a robust morning meal was not a good idea. I wanted something that was both light, and which would undoubtedly represent the weekend. And what is more ‘weekend’ than pancakes?

These pancakes came about due to a lack of buttermilk and an enthusiastic amount of Greek yoghurt in my refrigerator. You see, ordinarily I go for buttermilk pancakes – they’re fabulous and I’m happy. This time, I embraced my Greek yoghurt overflow and made Greek yoghurt pancakes. With blueberries – because I’m never short of frozen berries.


This recipe creates pancakes that are not overly sweet, so you may appreciate the drizzle of maple syrup upon serving, as I did. They’re also quite moist due to the ratio of flour to yoghurt, so flipping them perfectly is a challenge – just be confident!

I love how light these pancakes are – they’re not kilojoule heavy and are really very healthy, yet you still get that special pancake feel. But my very favourite thing about these pancakes is the aroma when cooking…something about the Greek Yoghurt working together with the flour and heat to create golden crispy cakes from the pan…uhhhh, it’s a heavenly thing.

Blueberry and Greek Yoghurt Pancakes

Serves 2, makes 4 medium pancakes


1/2 cup Wholemeal Plain Flour
1/2 teaspoon Baking Soda
2 pinches of Salt
2 heaped teaspoons Brown Sugar
1 egg
5 heaped tablespoons Greek Yoghurt, plus extra for serving (I used Black Swan No-Fat Greek Yoghurt)
1 teaspoon Vanilla Extract
1-2 tablespoons Blueberries (depending on how berry-licious you like it), plus extra for serving – fresh or defrosted
Pure Maple Syrup, for serving
A squeeze of Lemon would also be lovely when serving


1. Sift the flour, baking soda, salt and brown sugar in a medium bowl.
2. Whisk the egg in a small bowl and add it to the flour mixture, along with the Greek yoghurt and vanilla extract.
3. Fold the dry ingredients with the wet ingredients.
4. Add the blueberries and gently fold through a final time.
5. Heat two non-stick pans over low heat – if you don’t have two pans simply use one pan to cook two pancakes at a time and keep the cooked pancakes warm on a plate by covering them with foil. Grease the pan lightly with butter.
6. Test whether the pan is hot by flicking a little water on it, if the water dances, the pan is ready.
7. Use a ladle to spoon the mixture into the pan to make 4 pancakes.
8. When bubbles appear on the surface of the pancakes and the bottom is golden, flip them – be careful, this is a moist mixture so they won’t be well formed and will be a little tricky to flip perfectly.
9. Cook until golden, and serve with a spoon of Greek yoghurt, extra blueberries and a drizzle of maple syrup.

You should probably make Greek Yoghurt Pancakes with Blueberries this weekend. Like, right now. Just remember to inhale when they’re cooking…

Heidi xo
  • Xiaolu @ 6 Bittersweets July 22, 2011 at 7:29 am

    Mmm yummy I love blueberry pancakes and the greek yogurt sounds like a wise addition.

  • Heavenly Ingredients July 22, 2011 at 8:10 am

    I love Greek yogurt but have never used it like this, yum!

  • Sydney Shop Girl July 22, 2011 at 8:22 am

    Thanks for a great idea for yoghurt, Heidi.

    Have a great weekend.

    SSG xxx

    Sydney Shop Girl blog

  • denitamudge2014 July 22, 2011 at 8:26 am

    That is incredibly enticing!! Perhaps I'll make this my Sunday morning treat. Yumm! xx

  • Heidi July 22, 2011 at 8:53 am

    Xiaolu – thanks ๐Ÿ™‚

    Laura – do try it, it makes them so delicious!

    SSG – thanks, lovely, you too!

    de – hurrah!! so excited for pancakes in the USA. Diner pancakes the size of my HEAD!

    Heidi xo

  • Hannah July 22, 2011 at 9:37 am

    Oh Heidi, you put me to shame! I have this stupid roadblock in my mind that says "pancakes = eating a doona; too difficult and fiddly". Reading this, I know both are untrue! And yet I still just keep eating my peanut butter chocolate oats instead ๐Ÿ˜›

  • Michelle Chin July 22, 2011 at 9:41 am

    I am surprised with myself. I haven't got about making pancakes yet. ๐Ÿ™ I would love to make pancakes with real maple syrup from canada and cranberries. ๐Ÿ™‚

  • Cecilia July 22, 2011 at 10:38 am

    I've always got Greek Yoghurt in the fridge and I love the thicker buttermilk pancakes, but rarely have buttermilk, so will definitely give this recipe a go!

  • Leah July 22, 2011 at 10:41 am

    Pancakes, yoghurt, berries….My kinda breakfast ๐Ÿ™‚

    You have me obsessed with using wholemeal flour in everything now, thanks Heidi, I love it xo ๐Ÿ˜‰

  • Lorraine @ Not Quite Nigella July 22, 2011 at 10:59 am

    That looks so lusciously delectable Heidi! ๐Ÿ˜€ We both love Greek yogurt so this would be a hit for both of us ๐Ÿ˜€

  • Ashley July 22, 2011 at 12:19 pm

    I haven't tried making pancakes with yoghurt before, these look great! And they do sound a bit healthier, will have to try them one weekend. ๐Ÿ™‚

  • Lisa July 22, 2011 at 1:41 pm

    Mmmmm, breakfast this weekend I think. Although I was thinking of trying some sour cream pancakes as I have half a tub left after making Maggie Beer's sour cream pastry for the first time. Everyone is right, it is fantastic pastry but boy does it shrink!

  • Heidi July 22, 2011 at 4:32 pm

    Hannah – peanut butter chocolate oats sound amazing!! You must try getting into pancakes though. Start with choc chip pancakes – fluffy melty chocolatey goodness ๐Ÿ™‚

    Michelle – sounds amazing, Michelle!

    Cecilia – yay! I'm the same, always have Greek yoghurt but never buttermilk when I need it ๐Ÿ™‚

    Leah – oh good, I'm so pleased to hear that!!

    Lorraine – fabulous ๐Ÿ™‚

    Ashley – they really are rather healthy – I'm getting into using yoghurt with baked goods, it's great!

    Lisa – yes I've had it shrink a lot on me before – although I don't know if I chilled it long enough. So pleased you tried pastry! Love that recipe.

    Heidi xo

  • Hannah July 22, 2011 at 8:38 pm

    oh yummo, i'm after a new and interesting pancake recipe! I've been using Greek yoghurt for everything at the moment because it's so darn versatile ๐Ÿ™‚ Hannah x

  • msihua July 22, 2011 at 9:31 pm

    That is a very clever idea my dear. I never have anything nice in my fridge!

  • Heidi July 23, 2011 at 7:48 am

    Hannah – it's great, isn't it?! Do try it in pancakes, it's so yummy ๐Ÿ™‚

    Msihua – I aways have too much in my fridge! & thank you ๐Ÿ™‚

    Heidi xo

  • The InTolerant Chef July 23, 2011 at 11:03 am

    Yummy! These look just so good, an yogurt adds that sweet acidity that works so well, great job!

  • Blithely Unaware July 23, 2011 at 5:30 pm

    Gorgeous Heidi, I might make these on our "weekend" (Tuesday) they really do look fluffy. I've ALWAYS got frozen berries so I'll just use my frozen berry mix instead of Blueberries! Toot sweet!!!

    Great post ๐Ÿ™‚ ๐Ÿ™‚ ๐Ÿ™‚

  • Heidi July 24, 2011 at 10:44 am

    InTolerant Chef – thank you so much! ๐Ÿ˜€

    Blithely Unaware – awe thanks!

    Heidi xo

  • zoepitchi July 26, 2011 at 6:52 pm

    Mmmmm yum! I have been making my cheesecakelets ( at least once a week lately and rejoicing in my abundance of lemons by topping them with lemon and sugar. Not as healthy as blueberries but soooo good! I will definitely be trying these soon ๐Ÿ™‚ have you tried making your own yogurt? I got5 my old Easiyo out recently and have been loving it, and it ends up as ~$3 for a litre of yogurt.

  • Heidi July 26, 2011 at 8:40 pm

    Zoe – thanks for your link, must check it out. I ADORE lemons. best ever. If I had to choose between lemons and blueberries in my life, I'd hands down choose lemons ๐Ÿ™‚ thanks for the yoghurt tip too! Great idea, i'd love to make my own one day.

    Heidi xo

  • Iron Chef Shellie July 27, 2011 at 1:22 pm

    Looks amazingy!! must try these ๐Ÿ™‚ x

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