Greek Yogurt Pancakes Blueberry Compote (Printable)

Fluffy Greek yogurt pancakes with whole grains, served with naturally sweet blueberry compote for a protein-rich brunch.

# Components:

→ 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 lemon juice
14 - 1 1/2 tablespoons maple syrup or honey

→ Serving

15 - Greek yogurt for topping
16 - Fresh blueberries for garnish
17 - Chopped nuts for garnish

# 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, combine whole wheat flour, oat flour, baking powder, baking soda, and salt.
04 - Fold the dry ingredients into the wet mixture until just combined. Add milk one 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 topped with blueberry compote, additional Greek yogurt, fresh blueberries, and chopped nuts if desired.

# Expert Advice:

01 -
  • You actually stay satisfied until lunch, which is kind of the whole point of protein.
  • The Greek yogurt keeps everything moist and tender while whole grains add genuine nutrition, not just fiber talk.
  • Making compote from scratch takes less time than waiting for toast to pop up.
02 -
  • Don't skip heating your skillet properly—a cold pan leads to pale, dense pancakes that never puff up the way they should.
  • The Greek yogurt needs to be well-whisked with the eggs before you add anything else, otherwise you'll have little yogurt pockets in your finished pancakes.
03 -
  • Keep your griddle temperature medium, not medium-high—too much heat and your outsides brown before the insides cook through.
  • Don't flip until you see bubbles form and pop on the surface; that's your visual cue that the structure has set enough to handle the flip gracefully.
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