Yogurt Blueberry Pancakes – Fiesta Friday!

Look out!  I am on a pancake kick and it is Fiesta Friday!  Hosted by a wonderful fellow blogger, The Novice Gardner.  Pancakes and Fiesta Friday, what more could you want?  I absolutely love pancakes and so does my son, it is one of our favorite weekend treats.  Since pancakes can be rather fattening with all the butter and syrup …I know, yummy!  Anyway …this being the case, I am always on the look out for healthier versions of pancake recipes.  I have to say that I did not think to put yogurt in pancakes.  I have used yogurt in making other things, such as muffins, but not pancakes.  I have a blueberry yogurt muffin recipe that I like and I was going to make that last weekend.  But then my son wanted pancakes.  So I thought why not yogurt blueberry pancakes.  This recipe is a combination of two recipes I found that I adapted to fit our preferences.  Please do try some.  Happy Fiesta Friday!!



Yogurt Blueberry Pancakes

  • Servings: 6-8
  • Difficulty: easy
  • Print

6 ounce can unsweetened pineapple juice
1 cup frozen blueberries
1 1/2 cups white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tbsp. light brown sugar
1 cup plain nonfat Greek yogurt
3/4 cup milk (I used almond milk)
1 egg
1/2 tsp vanilla extract

Bring the pineapple juice and blueberries to a boil in a small saucepan. Cook until the blueberries soften and the juice is thickened and syrupy, about 15 minutes. Remove from the heat and set aside.

Sift the dry ingredients together into a large bowl.

In separate bowl, whisk together the wet ingredients. Pour into the dry ingredients and mix until just combined. The mixture should be thick but not paste-like. If it seems to thick, add a little more milk, a tbsp at a time.

Let sit for 10 minutes; after sitting, the batter should be fluffed.

Preheat a skillet or griddle over medium-low heat for about 5 min. Pour 1/3 cup of batter onto hot skillet; cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

Serve warm with blueberry sauce, light cool whip or your favorite toppings. Enjoy!


33 thoughts on “Yogurt Blueberry Pancakes – Fiesta Friday!

  1. Oh, Arlene, these pancakes look so yummy, and I can’t wait to see you post about your blueberry yogurt muffins (I’ve been looking for a recipe!).


    1. Thank you!! I was telling someone else that I love Blueberries! Shakes, muffins, pancakes …I would love to try making some blueberry crepes. I will have to post the muffins. Thanks so much for visiting!


  2. It´s always good to have a few alternative pancake recipes up your serve, and I´ll consider your addition of yoghurt instead of the buttermilk I usually use! So thank you for this idea!


    1. You are welcome! Please do try it. Yes, I can never have enough pancake recipes. 😉 I like buttermilk recipes, my mom always used buttermilk …In her biscuits, pies, even her chicken fried steak recipe that I make. I only recently started experimenting with the yogurt in things. So many ways to make a dish delish!! Thanks for stopping in!!


  3. I’ve never thought to put yoghurt in pancakes either, so clever! And blueberries, how could you go wrong with blueberries? Thanks for bringing the pancakes to Fiesta Friday, I’d love to have one! 😀


    1. Thanks so much!! Blueberries are wonderful and good for you! I put them in everything as well, I think LOL. They are good in pancakes, in muffins …I would love to try some blueberry crepes. Thanks for stopping in!! Happy Saturday to you! 🙂


  4. Love, love pancakes with fruit toppings! And I LOVE IHop! I always get mine with strawberries, so yum! I sometimes have pancakes for dessert. I’m not kidding. That’s how much I love them! Tomorrow, we’ll have pancakes for breakfast, and breakfast for dinner. Meaning pancakes twice, how does that sound? 🙂


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