Blueberry Pancakes

Fluffy, hearty blueberry pancakes covered in maple syrup.
Servings 16 -20 pancakes
Author 2Teaspoons


  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 2 tablespoons sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups nonfat plain greek yogurt or sour cream
  • 1 cup of blueberries + extra for topping the pancakes
  • Butter for the pan and for serving
  • Real maple syrup warmed


  1. In a small bowl whisk together eggs and vanilla, set aside.
  2. Whisk together flour, sugar, baking soda, and salt in a large bowl. Gently stir yogurt into flour mixture, until just combined. Gently whisk egg-vanilla mixture into flour mixture, being careful not to over mix.
  3. Heat griddle or skillet on medium-low, using plenty of butter to coat the griddle. Test if the griddle is hot by sprinkling a few drops of water onto the surface. If the drops sizzle, the griddle is hot enough.
  4. Once griddle is hot and the butter is melted, scoop a little less than ΒΌ cup batter onto the griddle. Add more scoops, leaving about 2 inches between each pancake. Immediately sprinkle pancake with blueberries so they are evenly distributed throughout the pancake.*
  5. Cook pancakes until the batter starts to bubble and edges firm up, about 3 minutes. Gently flip and cook until other side is also golden brown, about 2 minutes. Repeat until all your batter is cooked into pancakes.
  6. You can keep your pancakes warm on an oven-proof dish in a low temperature oven.

Recipe Notes

* Sprinkling the blueberries onto each pancake directly ensures more equal distribution of blueberries. If you prefer, you can instead gently fold the blueberries directly into the batter at the end of step 2.