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To make Fluffy Greek Yogurt Berry Pancakes, gather these simple ingredients: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 tablespoon granulated sugar - 1/2 teaspoon salt - 1 cup plain Greek yogurt - 2 large eggs - 1/4 cup milk (dairy or non-dairy) - 1 teaspoon pure vanilla extract - 1 cup mixed berries (blueberries, raspberries, strawberries, or your favorites) - 2 tablespoons melted coconut oil or unsalted butter, plus extra for the skillet You can customize your pancakes with fun add-ins. Consider: - Chopped nuts for crunch - Chocolate chips for sweetness - Lemon zest for a fresh twist These additions can make your pancakes even more delightful. These pancakes offer great nutrition. Greek yogurt adds protein and calcium. Berries provide vitamins and antioxidants. Each serving is balanced, making it ideal for breakfast. If you want a lighter option, use low-fat yogurt. For gluten-free needs, swap the flour with a gluten-free blend. {{ingredient_image_2}} Start by gathering your dry items. You need: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 tablespoon granulated sugar - 1/2 teaspoon salt In a large bowl, whisk these together. This helps mix the dry ingredients well. Make sure there are no lumps. A good mix leads to light and fluffy pancakes. Now, let’s focus on the wet ingredients. Take another bowl and add: - 1 cup plain Greek yogurt - 2 large eggs - 1/4 cup milk (dairy or non-dairy) - 1 teaspoon pure vanilla extract Whisk these ingredients until smooth. You want a creamy mixture with no lumps. This blend gives your pancakes a rich flavor and nice texture. Next, pour the wet mixture into the bowl with the dry ingredients. Use a spatula to gently fold them together. Mix just until you see no dry flour. It's okay to have small lumps. If you mix too much, the pancakes may become heavy. Preheat your skillet or griddle on medium heat. Add 2 tablespoons of melted coconut oil or unsalted butter to the pan. Once it’s hot, use a ladle to scoop about 1/4 cup of batter into the skillet. Cook until bubbles form on the surface. This usually takes about 2-3 minutes. Flip the pancakes gently and cook for another 2-3 minutes until they turn golden brown. Repeat this step until you use all the batter, adding more oil or butter as needed. Serve your fluffy pancakes warm. Drizzle honey or maple syrup on top. You can also add more berries for a pop of color. For a nice touch, stack the pancakes high and sprinkle some powdered sugar on top. A dollop of Greek yogurt makes it creamier and tastier. Enjoy your breakfast! To make your pancakes light and fluffy, use fresh baking powder. This ingredient helps create bubbles in the batter. Check the date on your baking powder. If it’s old, buy a new one. The Greek yogurt also adds moisture. This moisture helps keep the pancakes soft. Mixing too much can ruin your pancakes. When you combine the wet and dry ingredients, stir gently. A few lumps are okay. They will disappear while cooking. Over-mixing makes the pancakes tough, not fluffy. The right heat is key for great pancakes. Preheat your skillet on medium heat. If it's too hot, the pancakes burn on the outside. If it’s too cool, they won’t cook well. You can test the heat by dropping a little batter on the skillet. If it bubbles, it’s ready. Stack your pancakes high for a beautiful look. Add a sprinkle of powdered sugar on top. You can also add a dollop of Greek yogurt for creaminess. Fresh berries on the side add color and charm. Drizzle with honey or maple syrup for sweet flavor. Pro Tips Use Fresh Berries: Fresh berries not only enhance the flavor but also add a vibrant color to your pancakes. If using frozen berries, make sure to thaw and drain them to prevent excess moisture in the batter. Adjust Cooking Temperature: Keep the heat at medium to ensure that pancakes cook evenly. If they brown too quickly, lower the heat to allow the inside to cook through without burning the outside. Rest the Batter: Letting the batter rest for about 5 minutes before cooking allows the baking powder to activate fully, resulting in fluffier pancakes. Experiment with Flavors: Feel free to add spices like cinnamon or nutmeg to the batter for an extra flavor twist, or try using flavored Greek yogurt for a unique taste. {{image_4}} You can use many kinds of berries in these pancakes. Blueberries, strawberries, and raspberries work great. Feel free to mix them up! You can even add blackberries or chopped cherries. Each berry adds its flavor and color. They make the pancakes look fun and bright. Try using a single type of berry for a special taste. Adding flavors can make your pancakes even better. A bit of lemon zest brings freshness. You can also try a sprinkle of cinnamon for warmth. Vanilla extract adds richness, but you can switch it up too. Almond or maple extract can give new tastes. Experiment with flavors to find your favorite mix. You can easily make these pancakes gluten-free. Use a gluten-free flour blend instead of regular flour. Check the label to ensure it works for pancakes. For dairy-free pancakes, swap Greek yogurt with a non-dairy yogurt. Almond, coconut, or soy yogurt are good choices. Use non-dairy milk too. These changes still keep your pancakes light and fluffy. You can keep your leftover pancakes in the fridge for up to three days. Place them in an airtight container. This keeps them fresh and tasty. When you want to eat them, just take them out and enjoy! To freeze your pancakes, let them cool first. Then, stack them with a piece of parchment paper between each one. Place the stack in a freezer bag or container. Your pancakes will stay good for about two months in the freezer. This is great for quick breakfasts! To reheat, use a microwave, skillet, or oven. For the microwave, heat for about 30 seconds or until warm. If using a skillet, use medium heat and cook for 1-2 minutes on each side. For the oven, place them on a baking sheet at 350°F for about 10 minutes. Enjoy them warm, just like when they were fresh! Yes, you can use low-fat Greek yogurt. It may change the texture slightly. Your pancakes may be less rich but still fluffy and tasty. You can use applesauce or mashed bananas as an egg substitute. Use 1/4 cup for each egg. This will keep your pancakes moist and add a slight sweetness. To make pancakes crispy, use a hot skillet with melted coconut oil or butter. Cook them longer on each side until golden brown. This helps create a nice, crispy edge. You can prepare the batter ahead of time. Store it in the fridge for up to 24 hours. Stir it gently before cooking, as it may thicken while sitting. These pancakes taste great with fresh berries, honey, or maple syrup. You can also add a dollop of Greek yogurt or a sprinkle of nuts for extra flavor and texture. This blog post guides you through making delicious pancakes. We covered key ingredients and optional add-ins to enhance flavor. I shared step-by-step instructions for mixing and cooking. You learned tips for fluffy results and discovered fun variations to try. Lastly, we discussed storage tips to keep pancakes fresh. Pancakes are simple yet satisfying. With these ideas, you can create your perfect stack anytime. Enjoy experimenting with flavors and serve them your way!

Fluffy Greek Yogurt Berry Pancakes

Delicious and fluffy pancakes made with Greek yogurt and mixed berries.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 0.5 teaspoon salt
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 0.25 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 cup mixed berries
  • 2 tablespoons melted coconut oil or unsalted butter

Instructions
 

  • In a large mixing bowl, thoroughly combine the all-purpose flour, baking powder, sugar, and salt using a whisk to ensure even distribution of the dry ingredients.
  • In a separate bowl, whisk together the Greek yogurt, large eggs, milk, and vanilla extract until the mixture is smooth and free of lumps.
  • Gradually pour the wet mixture into the bowl of dry ingredients, and gently fold them together using a spatula or wooden spoon. Mix just until incorporated—don’t worry if there are a few small lumps; over-mixing can lead to dense pancakes.
  • Carefully fold in the mixed berries, ensuring they remain mostly whole to keep their shape and add beautiful bursts of flavor to each pancake.
  • Preheat a non-stick skillet or griddle over medium heat. Add the melted coconut oil or butter, allowing it to coat the surface. Once hot, use a ladle to pour approximately 1/4 cup of batter for each pancake onto the skillet.
  • Cook the pancakes until bubbles appear on the surface and the edges look slightly set, which should take about 2-3 minutes. Flip the pancakes gently and cook for an additional 2-3 minutes, or until golden brown on the second side.
  • Continue this process with the remaining batter, adding more coconut oil or butter to the skillet as necessary to prevent sticking.
  • Serve your fluffy pancakes warm with a generous drizzle of honey or maple syrup, and garnish with additional berries for an attractive finish.

Notes

Stack the pancakes high and garnish with powdered sugar and Greek yogurt.
Keyword berries, breakfast, Greek yogurt, pancakes