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    Home » Recipes » American

    Updated: Jan 16, 2022 by Marc · 26 Comments

    Blueberry Yogurt Pancakes

    These easy delicious Blueberry Pancakes are loaded with fresh wild blueberries and take advantage of plain yogurt to make the pancakes super fluffy and flavorful.
    Recipe Pin

    These blueberry yogurt pancakes are moist, fluffy and delicious.

    If I'm going to eat something called blueberry pancakes, I want a sweet indigo marble to burst into a pool of tart flavor with every bite. Sadly, most pancakes I've come across that proudly proclaim their contents, are a far cry from the berry spangled pancake of my dreams. Devoid of flavor and with giant hollows carved out by flaccid watery berries that interfere more than enhance. Boxed mixes are in some ways worse, with an over-the-top "blueberry" flavor that reminds me of the Hubba Bubba bubblegum I used to chew as a kid.

    My solution is to use wild blueberries. They tend to be much smaller than the commercial variety found in supermarkets and unlike their watery over-sized counterparts, they actually taste like blueberries. Fresh wild blueberries are only available in mid to late summer, in areas where they grow, but thankfully, most upscale grocery stores (like Whole Foods) sell frozen wild blueberries. This means you can always have them on hand for those times when you wake up with a serious craving for blueberry pancakes.

    Recipe for fluffy, moist blueberry yogurt pancakesSpeaking of sudden cravings, how many of you keep buttermilk in the fridge on a regular basis? Unless I'm making fried chicken or pancakes, I hardly ever keep it on hand, and it seems silly to buy a whole quart of buttermilk only to use a cup of it before it expires. Plain yogurt on the other hand is a regular in my fridge. That's why I make my pancakes with yogurt combined with a little milk. I love the tangy cheese-like(cream cheese, not cheddar) flavor the yogurt imparts and it keeps the pancakes delightfully moist.

    One last trick I want to share with you for making the best pancakes possible is to use butter rather than oil in the batter. It infuses the whole pancake with flavor, and while you can always add another pat on top, it's really not necessary. Since butter tends to clump when mixed into cold ingredients, I whisk the melted butter and egg yolk together to form an emulsion that distributes more easily into the rest of the batter.

    Because it's difficult to pour a lumpy batter evenly, most recipes will have you add the blueberries after you've poured the batter into the pan. The problem is that it's almost impossible to generously stud the pancakes with berries before they set. That's why I mix most of the blueberries into the batter and hold some aside to fill in the gaps. Your pancakes might not turn out perfectly round, but you'll have a less harried pancake making experience and you're guaranteed to get a blueberry in every bite!

    📖 Recipe

    A few simple tricks make these fluffy blueberry pancakes easy to make and delicious.

    Blueberry Yogurt Pancakes

    5 from 2 votes
    Print Pin Discuss
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Yield 3 servings

    Units

    Ingredients 

    • 1 cup all-purpose flour
    • 1 tablespoon granulated sugar
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 2 tablespoons cultured unsalted butter
    • ¾ cup whole milk
    • ½ cup plain yogurt
    • 1 large egg
    • ¾ cup fresh blueberries (washed and dried)
    • vegetable oil

    Instructions

    • Combine the flour, sugar, baking powder, baking soda. and salt in a medium bowl and whisk together.
    • Put the butter in a small microwave-safe bowl and melt in the microwave. Let the butter cool slightly so it's no longer hot, but still liquid.
    • Measure the milk and yogurt into a 2 cup liquid measuring cup, then add just the white from the egg. Whisk this mixture together until smooth.
      Egg whites and yogurt get mixed separately from the yolks and butter
    • Add the yolk to the butter and whisk together until smooth.
    • Pour the yolk and butter mixture into the milk mixture and whisk until smooth.
      Add the butter and yolk mixture to the yogurt mixture to make fluffy pancakes.
    • Add half the blueberries to the flour mixture and toss together. If you're using frozen berries, do not let them defrost first, put them into the flour mixture straight out of the freezer.
      Tossing the blueberries with the dry ingredients first helps them mix into the pancake batter better.
    • Pour the wet ingredients into the dry ingredients then gently mix together until just combined. It's okay if there are still a few small lumps of flour.
    • Heat a large non-stick skillet over medium heat until hot. Pour a small amount of oil into the pan and use a wadded up paper towel to distribute a thin coating of oil evenly around the pan.
    • Pour the batter into small pancakes around the pan. Quickly sprinkle some more blueberries onto each pancake to fill in the gaps and let the pancakes cook until the edges start to dry out, and you see large bubbles show up in the pancake. Flip the pancake over and cook until the other side is golden brown.
      Bubbles rising to the surface indicate the pancakes are ready to flip
    • Sprinkle with the remaining blueberries and serve with maple syrup.
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    Nutrition

    Calories 342kcalCarbohydrates 46gProtein 10gFat 13gSaturated Fat 7gCholesterol 93mgSodium 357mgPotassium 374mgFiber 2gSugar 12gVitamin A 485IUVitamin C 3.6mgCalcium 192mgIron 2.4mg

    Reader Interactions

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      Recipe Rating




    1. azlynda says

      May 19, 2013 at 2:50 pm

      Hi Marc, made this recipe for brunch today and it was all you said it would be - very flavourful, fluffy, delicious! Just what we need on this beautiful Sunday. Thanks Marc!

      Reply
    2. Amy @swiss miss in the kitchen says

      May 19, 2013 at 4:00 pm

      mmmmhhh... these pancakes look fantastic!! Blueberry pancakes are the best 😉
      xox Amy

      Reply
    3. kathleenditommaso says

      May 19, 2013 at 9:05 pm

      I love, love, love blueberries. No wee little seeds to get in my teeth, & just the wonderfulness of blueberry goodness. You totally rock w/this recipe!

      Reply
    4. kathleenditommaso says

      May 19, 2013 at 9:09 pm

      Oh & yeah howdy: maple syrup, the real deal. Love the stuff -- so worth the $!

      Reply
    5. Ruthy says

      May 20, 2013 at 12:08 am

      Nothing makes me sadder than a watery blueberry! Love your addition of melted butter in the batter. These are perfect Saturday morning pancakes!

      Reply
    6. Marc Matsumoto says

      May 20, 2013 at 12:57 am

      Wow that was fast! Glad you enjoyed it:-)

      Reply
    7. kathleenditommaso says

      May 20, 2013 at 1:05 am

      I love, love, love blueberries. No wee little seeds to get in my teeth, & just the wonderfulness of blueberry goodness. You totally rock w/this recipe!

      Reply
    8. kathleenditommaso says

      May 20, 2013 at 1:09 am

      Oh & yeah howdy: maple syrup, the real deal. Love the stuff -- so worth the $!

      Reply
    9. Marilia says

      May 21, 2013 at 11:43 am

      These look fantastic. I've never used yogurt in pancakes, but I will try it now!

      Reply
    10. Eredd says

      May 27, 2013 at 10:45 am

      These are the best pancakes I've ever made, husband loved them too!

      Reply
    11. Eredd says

      May 27, 2013 at 2:45 pm

      These are the best pancakes I've ever made, husband loved them too!

      Reply
    12. ke says

      May 28, 2013 at 10:16 pm

      oh my god, you make everything sound so delicious.

      Reply
    13. Joanne says

      June 16, 2013 at 2:51 pm

      Hi Marc, thanks for this amazing recipe! I've made it three times already and I'm still enjoying it! I've blogged about it here: https://fudgeyjoy.wordpress.com/2013/06/16/my-favorite-blueberry-pancakes/

      Reply
    14. Jessica Jann says

      August 21, 2013 at 2:03 pm

      Perfect breakfast!!! Thanks! I'll make sure to try this one too!!!

      Reply
    15. Joan says

      January 11, 2014 at 3:45 pm

      Found your recipe this morning and they turned out delicious!

      Reply
    16. Olaf says

      June 15, 2014 at 5:21 pm

      Superb! I whipped the egg whites and folded under, as well as added some lemon rind. Despite 50/50 whole wheat and unbleached they were: Moist, light, delicious.

      Reply
    17. lilkurty says

      September 20, 2014 at 4:36 pm

      Hi Marc,
      Fabulous recipe! I loved your description and rationale for your ingredients - I too, almost never have buttermilk on hand. Today though, I had fresh wild blueberries as they are now in season where I live. I didn't have baking soda though so I searched online and it was recommended to increase the baking soda. I used 1 3/4 tsp and that was too much. The pancakes were still super delicious and I'll make them again but I'll make sure to use the exact indredients. My batter was denser and more tacky than yours looks. Anyway, thanks again. btw what does the baking soda do anyway?

      Reply
    18. Marc Matsumoto says

      September 21, 2014 at 2:57 am

      Hi Lilkurty, the baking soda is a leavening ingredient that reacts with the acid in the yogurt to create air bubbles in your pancake and make it rise. Baking powder also does something similar, but I've found that using both is more effective than just using one or the other. Also, baking soda helps the pancakes brown, giving them a nice golden brown color.

      Reply
    19. Hana K. says

      March 21, 2015 at 3:01 pm

      Usually I forgo the blueberries in the batter but had forgotten why & proceeded with the recipe... Then I remembered. Frozen blueberries mixed in will most definitely turn your pancakes into an odd shade of purpley-blue that is not as appetizing. Must use fresh next time!

      Reply
    20. cat says

      January 05, 2016 at 2:38 pm

      Great recipe for beginners my six year mixed the batter. Followed recipe as is and got deliciously tart yet sweet golden brown cakes. Thank you!

      Reply
    21. Thesingalongsong says

      May 18, 2020 at 4:07 am

      I made it with a bit less milk because I wanted a lot of berries in my pancake. They were super fluffy, tender and chewy at the same time. Awesome recipe! Putting this one in my rotation!

      Reply
      • Marc Matsumoto says

        May 18, 2020 at 2:32 pm

        I'm glad to hear you enjoyed it! Thanks for stopping by to let me know how it went. Also great idea on reducing the milk to make the batter a little thicker.

        Reply
    22. Sufan says

      November 23, 2021 at 5:49 am

      I’ve tried many pancake recipes over the years and this one was truly the best. This produces the most tender fluffy pancakes, even when I sub partially the white flour with whole wheat flour. One thing to note though, regular yogurt works much better than greek yogurt for this recipe.

      Reply
      • Marc Matsumoto says

        November 25, 2021 at 10:43 pm

        Hi Sufan, I'm so happy to hear you enjoyed this so much! Thank you for taking the time to let me know😀

        Reply
    23. Anna says

      August 20, 2022 at 5:23 am

      What is cultured butter? I got the weirdest ideas like ... do they make it play piano? But I guess it means not made with pasteurized milk? Or enhanced with kind of yoghurt cultures?

      Reply
      • Marc Matsumoto says

        August 20, 2022 at 11:04 am

        😆 Cultured butter is butter is made from cream that has been cultured (fermented) first. It's also known as "European Butter" in the US. The fermentation increases the amount of diacetyl in the butter which is the compound that's responsible for the flavor of butter.

        Reply

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