Greek Yogurt Pancakes Blueberry Compote

Start your morning with a satisfying stack of protein-packed pancakes that don't compromise on flavor. These Greek yogurt pancakes combine the tangy richness of yogurt with hearty whole grains, creating pillowy pancakes that keep you energized throughout your day. The homemade blueberry compote adds a burst of natural sweetness that transforms this breakfast classic into something truly special.

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These pancakes strike the perfect balance between wholesome and indulgent. The Greek yogurt creates a tender, moist texture while boosting the protein content significantly compared to traditional pancakes. The vibrant blueberry compote adds just the right amount of sweetness and a beautiful purple hue that makes this breakfast feel special enough for weekend brunches yet simple enough for everyday enjoyment.

Ingredients

• For the Pancake Batter:
• 1 cup (240 g) plain Greek yogurt (nonfat or low-fat)
• 2 large eggs
• 1/2 cup (60 g) whole wheat flour
• 1/2 cup (60 g) oat flour (or substitute with all-purpose flour)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 2–3 tbsp milk, as needed (dairy or plant-based)
• For the Blueberry Compote:
• 1 1/2 cups (200 g) fresh or frozen blueberries
• 2 tbsp water
• 1 tbsp lemon juice
• 1 1/2 tbsp maple syrup or honey
• To Serve (Optional):
• Greek yogurt
• Fresh blueberries
• Chopped nuts

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Instructions

Make the blueberry compote

In a medium saucepan, combine blueberries, water, lemon juice, and maple syrup for the compote. Bring to a simmer over medium heat, stirring occasionally, until berries burst and sauce thickens slightly (5–7 minutes). Set aside to cool slightly.

Prepare the wet ingredients

In a large bowl, whisk together Greek yogurt, eggs, honey, and vanilla extract.

Mix the dry ingredients

In a separate bowl, mix whole wheat flour, oat flour, baking powder, baking soda, and salt.

Combine the batter

Fold the dry ingredients into the wet mixture until just combined. Add milk 1 tablespoon at a time to achieve a thick but pourable batter.

Cook the pancakes

Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray or oil. Pour 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook 1–2 minutes more until golden and cooked through.

Serve

Serve pancakes warm with blueberry compote, extra Greek yogurt, fresh blueberries, and chopped nuts if desired.

Zusatztipps für die Zubereitung

The key to perfectly fluffy pancakes lies in how you mix the batter. Avoid overmixing, as this develops gluten and leads to tough pancakes. Stop folding as soon as the dry ingredients are incorporated. Small lumps are actually good! Also, let the batter rest for 5 minutes before cooking to allow the leavening agents to activate, resulting in fluffier pancakes.

Varianten und Anpassungen

These versatile pancakes can be adapted in numerous ways. For a chocolate version, add 2 tablespoons of cocoa powder and some chocolate chips to the batter. For a fall-inspired variation, replace the blueberry compote with sautéed apples seasoned with cinnamon and nutmeg. Make them gluten-free by using certified gluten-free oat flour and replacing the whole wheat flour with a gluten-free flour blend. For extra protein, add a scoop of vanilla protein powder to the dry ingredients and increase the milk as needed.

Serviervorschläge

These protein-rich pancakes make an excellent post-workout breakfast, especially when topped with additional Greek yogurt for extra protein. For a beautiful brunch spread, serve them alongside fresh fruit, a selection of nuts, and both maple syrup and the blueberry compote so guests can customize. For special occasions, add a small dollop of whipped cream and a sprinkle of lemon zest. These pancakes also pair wonderfully with a glass of fresh orange juice or a light sparkling wine for brunch.

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Whether you're looking for a protein-packed breakfast to fuel your day or a healthier version of a weekend favorite, these Greek Yogurt Pancakes with Blueberry Compote deliver on both nutrition and flavor. The combination of whole grains and Greek yogurt provides sustained energy, while the homemade blueberry compote offers natural sweetness without excessive sugar. Even pancake purists will be won over by the light, fluffy texture and satisfying taste of this nourishing breakfast option.

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Recipe FAQs

→ Can I use regular yogurt instead of Greek yogurt?

Greek yogurt provides thickness and higher protein content. If using regular yogurt, strain it through cheesecloth for 30 minutes to remove excess whey, or reduce the milk in the batter to prevent spreading too thin.

→ Why do my pancakes turn out dense?

Overmixing develops gluten, creating tough textures. Fold dry ingredients until just combined—some small lumps are fine. Also ensure baking powder and soda are fresh, as expired leavening agents won't provide proper lift.

→ Can I make the batter ahead of time?

The batter rests well for up to 24 hours refrigerated. The oats hydrate slightly, creating tender results. Let chilled batter sit at room temperature for 10 minutes before cooking, as cold batter may need slightly longer cooking time.

→ How do I know when to flip the pancakes?

Wait until bubbles form across the surface and burst, leaving small holes. The edges should appear set and matte, not shiny. Gently lift an edge—if golden-brown, flip. The second side typically cooks faster, about 1-2 minutes.

→ What can I substitute for maple syrup in the compote?

Honey, agave nectar, or coconut sugar work as natural sweeteners. For reduced sugar, rely on ripe blueberries' natural sweetness and add just 1 tablespoon sweetener. Omit entirely if blueberries are very sweet, though the sauce may be thinner.

→ Can I use frozen blueberries for the compote?

Frozen blueberries work perfectly and often release more liquid, creating a saucier compote. No need to thaw first—cook frozen berries directly with the water and lemon juice. Simmer 2-3 minutes longer than fresh to fully break down.