The BEST “buttermilk” Blueberry Pancakes {using Greek yogurt}

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light and fluffy Blueberry Buttermilk Pancakes made with Greek Yogurt

Greek yogurt blueberry pancakes with powdered sugar


I’m finding it VERY hard to get motivated today.

Ian and I had an AMAZING anniversary get-a-way. We stayed at the Wynn  in Las Vegas, and everything was absolutely perfect.

{In case you’re wondering, it is A LOT of fun to be waited on ALL the time.}

The first day there, one of the waiters mentioned that we HAD to try the blueberry pancakes.  They take 20 minutes to prepare, but he assured us it was well worth the wait.

20 minute pancakes…I had to see what that was all about

{research of course}

Well, these were the BEST pancakes Ian and I had EVER eaten. First, they are gigantic {the two of us together could not finish the three.} They were SO fluffy {which is why the 20 minutes}, and overflowing with fresh berries. The whipped butter and powdered sugar sent them completely over the edge.


The cafe cooks them low and slow to make sure the center is cooked through, but the edges are golden and not too brown.

Sheer pancake perfection.

Naturally, I had to see if I could at least come close to these beauties at home. I don’t usually have buttermilk, but my fridge is always stocked with yogurt. A little milk + yogurt = a great substitution for buttermilk.

Food always tastes better on vacation, but my pancakes were pretty darn good. Now if only I could get someone to clean up this mess 🙂


Blueberry and Greek Yogurt pancakes


The BEST “buttermilk” Blueberry Pancakes {using Greek yogurt}


  • 1 1/4 cup of AP flour
  • 3 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp melted butter
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup milk
  • 1 cup of Greek yogurt {plain}
  • 1/2 - 1 cup of blueberries


  • heat griddle or skillet over med- low {275 degrees}
  • combine all of the dry ingredients
  • whisk together the milk and the yogurt,{ making sure that is it smooth and without lumps}
  • pour over the dry ingredients, and stir in the melted butter, vanilla and the egg
  • mix just until everything is incorporated
  • lightly butter the griddle or skillet
  • pour 1/3 cup of batter per pancake
  • sprinkle a few berries over the top
  • cook 6 minutes per side
  • serve with powdered sugar, syrup, and additional berries




greek yogurt pancakes with blueberries and powdered sugar