Fluffy golden pancakes layered with creamy yogurt and topped with a generous handful of fresh blueberries and a dusting of powdered sugar. A light and refreshing take on a breakfast classic, perfect for slow mornings and brunch spreads.

Why You’ll Love This Recipe

The Blueberry Yogurt Pancake Stack offers a delightful balance of flavors and textures—fluffy pancakes, tangy yogurt, and sweet, juicy blueberries. It’s a lighter, fresher alternative to traditional syrup-soaked stacks, making it ideal for those who want a more wholesome start to the day. This recipe is easy to prepare, family-friendly, and can be customized to suit your taste preferences or dietary needs. Whether you’re cooking for a weekend brunch or a special breakfast, this stack makes a beautiful and delicious centerpiece.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pancakes:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk (or milk + 1 teaspoon lemon juice)
1 egg
2 tablespoons melted butter
1/2 teaspoon vanilla extract

For the filling & topping:
1/2 cup plain or vanilla yogurt
1/2 cup fresh blueberries
Powdered sugar, for dusting

Directions

1. In a bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the pancakes light and fluffy.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
5. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook another 2–3 minutes, until golden and cooked through.
6. Allow the pancakes to cool slightly before assembling the stack.
7. Spread a spoonful of yogurt between each pancake layer.
8. Top with fresh blueberries and a dusting of powdered sugar. Serve immediately.

Servings and timing

This recipe makes approximately 6 pancakes (serves 2–3 people).
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Variations

• Berry swap: Use raspberries, blackberries, or sliced strawberries instead of blueberries.
• Flavored yogurt: Try using lemon, blueberry, or honey-flavored yogurt for added dimension.
• Whole wheat: Substitute half or all of the all-purpose flour with whole wheat flour for added fiber.
• Dairy-free: Use plant-based milk, yogurt, and butter alternatives to make it dairy-free.
• Add-ins: Fold fresh blueberries or lemon zest directly into the batter for an extra burst of flavor.
• Mini stacks: Make silver-dollar pancakes for a fun, kid-friendly presentation.

Storage/reheating

To store, allow the pancakes to cool completely and refrigerate in an airtight container for up to 3 days. Yogurt and fruit should be stored separately.
To reheat pancakes, warm them in a skillet over low heat or microwave in 10–15 second intervals until heated through. Assemble with yogurt and toppings just before serving for best results.

FAQs

Can I make the pancake batter ahead of time?

It’s best to cook the pancakes fresh, but you can mix the dry ingredients ahead and combine them with wet ingredients when ready to cook.

What type of yogurt works best?

Plain Greek yogurt or vanilla yogurt both work well. Greek yogurt adds more protein and a thicker texture.

Can I freeze the pancakes?

Yes, freeze them individually on a tray, then store in a freezer-safe bag for up to one month. Reheat directly from frozen.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

How can I make the pancakes fluffier?

Do not overmix the batter, and make sure your baking powder and baking soda are fresh for best results.

Are there lower-sugar options?

Use plain yogurt and skip the powdered sugar topping for a lower-sugar version.

What other toppings can I use?

Try chopped nuts, shredded coconut, chia seeds, or a drizzle of nut butter.

Can I add protein powder to the batter?

Yes, replace 2 tablespoons of flour with your favorite protein powder and adjust the liquid slightly if needed.

How do I keep pancakes warm while cooking?

Place cooked pancakes on a baking sheet in a 200°F (95°C) oven to keep warm while you finish the batch.

Can I use a pancake mix instead?

Yes, you can use a store-bought mix and follow the package instructions, then proceed with the yogurt and fruit toppings.

Conclusion

The Blueberry Yogurt Pancake Stack brings together the comfort of pancakes with the freshness of fruit and yogurt for a balanced and beautiful meal. It’s quick to prepare, easy to adapt, and sure to impress at any breakfast table. Whether enjoyed as a weekend treat or a weekday indulgence, this pancake stack offers a wholesome, flavorful experience that’s both nourishing and delightful.

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