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Greek Yogurt Pancakes with Blueberry Maple Syrup

by flavorthemoments on March 3, 2013

Greek Yogurt pancakes with blueberry maple syrup

Greek Yogurt Pancakes with Blueberry Maple Syrup

If you’re on the Greek yogurt bandwagon, get it out of the fridge and grab your skillet.  If you’re not on the bandwagon, go get yourself some!  I’ve discovered another use for Greek yogurt other than placing it in a bowl and dousing it in fruit compote, granola, or honey.  I came across a recipe for Fluffy Greek Yogurt Blueberry Pancakes from Ambitious Kitchen the other day, and I was completely intrigued with the idea.  I mean, besides the fact that I love Greek yogurt, using it in pancakes seemed like a phenomenal idea.  I’m here to tell you it was!  These Greek Yogurt Pancakes with Blueberry Maple Syrup are light and fluffy, with a wonderful tangy flavor, and the syrup adds that fruity sweetness that I have to have with my Greek yogurt.  Buttermilk has been my old stand-by for so long, it’s hard to say good-bye.  Actually, it’s not.  It’s good to have options, and Greek yogurt pancakes are truly the bomb.  :lol:

As soon as I saw the recipe for Greek yogurt pancakes, I remembered years ago a friend had told me that she always made sour cream pancakes.  At the time, it seemed a bit strange to me, but now, it makes perfect sense.  Greek yogurt and sour cream are completely interchangeable in recipes.  I always have buttermilk on hand, so I normally substitute it in every recipe that calls for plain yogurt or sour cream.  Buttermilk has a great tanginess, too, but the Greek yogurt is ultra tangy.  Being that Greek yogurt is thicker, the pancake batter was a bit thicker than usual.  That was no matter.  The pancakes were the perfect consistency.

Greek Yogurt pancakes with blueberry maple syrup

I had some fresh blueberries in the fridge that weren’t sweet enough to eat at all.  They were the perfect thing when I cooked them in maple syrup and cinnamon.  These pancakes topped with that warm, blueberry maple syrup, made those pancakes nothing short of heavenly.  It’s time to brush your old stand-by pancake recipe aside for a day, and try Greek yogurt pancakes.  Whether you’re on the Greek yogurt bandwagon or not, you’re just gonna love these!  :smile:

greek yogurt pancakes with blueberry maple syrup

Greek Yogurt Pancakes with Blueberry Maple Syrup

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8 medium pancakes

Greek Yogurt Pancakes with Blueberry Maple Syrup

Greek Yogurt Pancakes with Blueberry Maple Syrup are light and fluffy, with a great Greek yogurt tang! Top with warm, blueberry maple syrup and these pancakes are downright heavenly.


1/2 cup all purpose flour

1/2 cup whole wheat or whole wheat white flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup plain Greek yogurt (I used 2%)

2 eggs

3 tablespoons milk (whole, skim, coconut, or almond milk - I used light coconut)

1 tablespoon honey

1 teaspoon vanilla

1 cup fresh or frozen blueberries (I used fresh)

1/2 cup pure maple syrup

1/2 teaspoon ground cinnamon

1 teaspoon vanilla


In a large bowl, combine the flours, baking powder, baking soda, cinnamon, and salt with a whisk. In a medium bowl, whisk together the Greek yogurt, eggs, milk, honey, and vanilla. Add the wet ingredients to the dry ingredients, stirring just until combined.

Heat a non-stick skillet over medium heat. Using an ice cream scoop or 1/4 cup measuring cup, scoop the pancake batter onto the heated skillet. Cook until bubbles appear on the surface and the bottom is golden brown. Flip the pancakes and cook 2 minutes longer, or until the underside is golden brown. Repeat until the batter is gone.

In a medium saucepan, heat the blueberries, maple syrup, and ground cinnamon until the blueberries soften, 3-5 minutes. Smash some berries with the back of the spoon while cooking to really give the syrup great blueberry flavor. Serve warm.


Not a blueberry fan? Use strawberries, raspberries, or mixed berries.

Adapted by Fluffy Greek Yogurt Blueberry Pancakes by Ambitious Kitchen.

{ 9 comments… read them below or add one }

Aimee @ ShugarySweets March 4, 2013 at 7:45 am

My oldest daughter LOVE blueberry syrup. I need to make this soon!!


flavorthemoments March 4, 2013 at 8:06 am

This syrup tastes great stirred into oatmeal, too. Yum!


Ashley March 4, 2013 at 8:16 am

I’m totally on the greek yogurt bandwagon – we go through sooo much in our house. That blueberry syrup sounds amazing! I need to give that a try!


flavorthemoments March 4, 2013 at 9:53 am

I think this syrup would taste good drizzled over plain Greek yogurt too!


Kelly @ Hidden Fruits and Veggies March 4, 2013 at 8:50 am

I have a stern philosophy that the only place for blueberries is in muffins or on/in pancakes. Sounds delicious!


flavorthemoments March 4, 2013 at 9:51 am

I love blueberries almost any which way, but muffins and pancakes are my favorite way to enjoy them!


Wendy March 4, 2013 at 4:06 pm

What a delicious breakfast! Blueberry syrup sounds great!


Ana Fernandez June 13, 2013 at 11:39 am

Yum look great! I have a new obsession with pancakes and the blueberry syrup looks like the perfect way to add a twist to them!


flavorthemoments June 13, 2013 at 11:45 am

I love blueberry pancakes, so this was a different way to incorporate them. Thank you, Ana!


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