Big & Fluffy Blackberry Yogurt Pancakes

greek yogurt pancakes

Ninety degree weather in September? In Wisconsin?  I was pretty sleepy this morning what with the dark mornings that usher in the fall season. But I did have one eye open while watching the early morning forecast and a forecast like that called for a summer-y breakfast.  Something perky to wake up my taste buds and my sleepy brood.

Blackberry pancakes made with Greek yogurt are big and fluffy and definitely qualify as a perky breakfast. Yogurt pancakes not only come together in a jiffy but are a tasty way to sneak in an extra nutritional boost as well as probiotics.

yogurt pancakes with blackberries

My typical buttermilk pancakes are never this fluffy. A very flat contrast to these blackberry yogurt pancakes that are a pillow of puffy pancake goodness. Such a sweet way to start the day.

Speaking of sweet, I used Chobani vanilla yogurt in this recipe and completely omitted any additional sugar in my first batch. I didn’t miss it and none of my sleepyheads piped up with a complaint.  Just for kicks I decided to add 2 teaspoons of sugar in the second batch and, really, it didn’t make a big difference. Blackberries are sweet-tart and it’s a matter of personal taste. If you like your blackberry pancakes on the sweet side, go ahead and add a bit of sugar. If, like me, you’d rather let a generous swirl of real maple syrup add some extra sweetness, skip the sugar.

Wishing you many sweet mornings,

Big & Fluffy Blackberry Pancakes made with Greek Yogurt
  • 1 cup all purpose flour -or- ¾ C all purpose flour + ¼ C wheat pastry flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup vanilla nonfat Greek yogurt (Chobani is my favorite brand)
  • 1 teaspoon pure vanilla extract
  • 1 large egg + 1 egg white
  • 3 tablespoons 2% milk
  • 2 teaspoons sugar {optional}
  • 1 cup blackberries (fresh or frozen)
  1. In a large bowl, gently blend flour, baking powder and baking soda. Set aside.
  2. In another bowl, mix yogurt, sugar, vanilla extract, eggs and milk. Beat until smooth.
  3. Add wet ingredients to dry and mix until fully incorporated.
  4. Gently fold in fresh or frozen blackberries. (The batter will be thick.)
  5. Lightly coat a non-stick griddle with cooking spray and place over medium heat.
  6. Drop batter by ⅓ cup onto skillet and spread a bit with the back of a spoon.
  7. Cook until bubbles appear on the top and edges begin to golden.
  8. Flip and cook for another 2 minutes or until golden brown.
  9. Repeat with remaining batter.
  10. To freeze, place cooled pancakes in a single layer on baking sheets and freeze 4-5 hours or until completely frozen. Transfer to plastic freezer bag.
  11. Microwave desired amount of pancakes on a microwave-safe plate. Cover with paper towel and microwave on high for 50-60 seconds or until heated through.


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