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Greek Yogurt Blueberry Pancakes

These Greek yogurt blueberry pancakes are packed full of blueberries and so much delicious flavor for a breakfast that is not only delicious, but a little bit good for you too!
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Servings: 10


  • 2 cups all purpose flour (or use half whole wheat flour)
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 TBS SPLENDA® Brown Sugar Blend**
  • 2 eggs
  • 1 cup skim milk
  • 1 cup low fat vanilla Greek yogurt
  • 1 cup fresh blueberries


  • Preheat your griddle to medium high heat (or about 350 degrees).
  • In a large bowl, whisk together your flour, baking powder, baking soda, salt and SPLENDA® Brown Sugar Blend.
  • In a medium sized bowl, whisk your eggs. Add in your milk, and yogurt and stir everything together.
  • Dump your wet ingredients into your dry ingredients and mix everything together till just combined.
  • Fold in your blueberries.
  • Spray your griddle with nonstick spray, or spread with butter.
  • Pour batter in 1/3 cupfuls onto your griddle. Spread batter a little with a spoon or your fingers to make a circle.
  • Flip the pancakes when bubbles begin to form. Cook for another 2 to 3 minutes until done.
  • Top pancakes with your choice of syrups.


**If you don't have or don't want to use Splenda Brown Sugar Blend, feel free to use either brown sugar or a mix of brown sugar and sugar. You'll use about 1/3 cup + 1 TBS total. Use all brown sugar (1/3 cup + 1 TBS), or 1/4 cup brown sugar and about 1 TBS + 1 tsp sugar