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Blueberry Yogurt Pancake Stack

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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.

Ingredients

Scale
  • 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 tsp lemon juice)
  • 1 egg
  • 2 tablespoons melted butter
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plain or vanilla yogurt
  • 1/2 cup fresh blueberries
  • Powdered sugar, for dusting

Instructions

  1. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk together buttermilk, egg, melted butter, and vanilla.
  3. Combine wet and dry ingredients and stir until just combined (do not overmix).
  4. Heat a non-stick skillet over medium heat. Lightly grease and pour 1/4 cup batter per pancake. Cook 2–3 minutes per side, or until golden and fluffy.
  5. Let pancakes cool slightly, then layer with spoonfuls of yogurt between each pancake.
  6. Top the stack with fresh blueberries and a light dusting of powdered sugar. Serve immediately.

Notes

  • For extra flavor, add lemon zest to the batter.
  • Greek yogurt provides a thicker, creamier texture.
  • Make smaller pancakes for a taller stack with more layers.
  • Substitute whole wheat flour for added fiber.

Nutrition

Keywords: blueberry pancakes, yogurt pancake stack, brunch recipe, fluffy pancakes, healthy breakfast

Find it online: https://foodiecara.com/blueberry-yogurt-pancake-stack/