Greek Yogurt Pancakes Blueberry Compote (Print)

Fluffy Greek yogurt pancakes packed with protein, served with naturally sweet blueberry compote.

# Ingredients:

→ Pancake Batter

01 - 1 cup plain Greek yogurt, nonfat or low-fat
02 - 2 large eggs
03 - 1/2 cup whole wheat flour
04 - 1/2 cup oat flour
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
08 - 1 1/2 tablespoons honey or maple syrup
09 - 1 teaspoon vanilla extract
10 - 2 to 3 tablespoons milk, dairy or plant-based

→ Blueberry Compote

11 - 1 1/2 cups fresh or frozen blueberries
12 - 2 tablespoons water
13 - 1 tablespoon fresh lemon juice
14 - 1 1/2 tablespoons maple syrup or honey

→ Serving

15 - Greek yogurt for serving
16 - Fresh blueberries for serving
17 - Chopped nuts for serving

# Directions:

01 - In a medium saucepan, combine blueberries, water, lemon juice, and maple syrup. Bring to a simmer over medium heat, stirring occasionally, until berries burst and sauce thickens slightly, approximately 5 to 7 minutes. Set aside to cool.
02 - In a large bowl, whisk together Greek yogurt, eggs, honey, and vanilla extract until well blended.
03 - In a separate bowl, mix whole wheat flour, oat flour, baking powder, baking soda, and salt together.
04 - Fold the dry ingredient mixture into the wet mixture until just combined. Add milk 1 tablespoon at a time to achieve a thick but pourable batter consistency.
05 - Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set. Flip and cook 1 to 2 minutes more until golden brown and cooked through.
07 - Serve pancakes warm with blueberry compote, additional Greek yogurt, fresh blueberries, and chopped nuts if desired.

# Expert Tips:

01 -
  • They actually keep you full until lunch, which sounds boring but changes everything about your morning mood.
  • The blueberry compote tastes like you simmered it for hours when it takes maybe seven minutes, and that small magic never gets old.
02 -
  • The batter consistency matters more than you'd think—too thick and the pancakes become cakey, too thin and they spread into crepes, so add milk slowly and test with the first pancake.
  • Don't flip too early or the pancake will tear apart; wait until those bubbles actually pop and disappear rather than refilling, which signals the bottom is set enough to handle the flip.
03 -
  • Let the batter rest for five minutes after folding in the dry ingredients—it seems counterintuitive but allows the flour to hydrate properly and the baking soda to start activating, resulting in fluffier pancakes.
  • Medium heat is your friend here; high heat browns the outside before the inside cooks through, while medium ensures they cook evenly with that perfect golden exterior and cooked-through interior.
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