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Extra Fluffy Almond Blueberry Pancakes

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These almond blueberry pancakes are extra fluffy thanks to greek yogurt, and make for a healthier pancake choice.

Stack of six Almond Blueberry Pancakes on plate

I made pancakes. Blueberry pancakes!

Pancakes make me think of Saturday morning cartoons {the old banned kind, when the Wile E Coyote/road runner shenanigans were kind of violent}. Also of the ski cabin where we spent weekends growing up…but before you got your pancake, you’d have to make a trek outside…in the cold…to the outhouse. And did anyone else’s dad make their pancakes look like Mickey Mouse or in the shape of their ‘letter’? Pancakes in the shape of a D always tasted better!

Well, I haven’t made pancakes in years…mostly because I am an absolute zombie in the mornings…even after coffee…it takes me at least an hour to properly wake up and re-gain my human status.

But something came over me the other day. I had pancake fever. And the answer was pancakes…with blueberries…almonds…lemon zest…and greek yogurt!

Collage image of Almond Blueberry Pancakes in frying pan before cooking and after cooking

Stack of six Almond Blueberry Pancakes on plate with fresh blueberries on top

Should I just go ahead and re-name my blog Sweet Peas & Greek Yogurt? Because it seems like I put it in everything. I love me some greek yogurt…what can I say?

I mean, I almost put greek yogurt on top of these blueberry pancakes, but I remembered that there was greek yogurt in the pancakes. And maybe there’s such a thing as too much greek yogurt, although to me that’s in the same category as too much chocolate {which is just not a thing, people!}

Putting greek yogurt in these blueberry pancakes was an excellent decision. It makes them so extra thick {thicker than a large blueberry, check out the pictures!}, but when you bite into them they are so light and fluffy.

They also end up nice and moist, so there was no need for oil or butter in these guys.

Stack of Almond Blueberry Pancakes on plate with syrup drizzling on top

Stack of three Almond Blueberry Pancakes with a slice taken out of them

 I love this time of year because there is so much good, fresh fruit at the grocery store. And LOTS of blueberries!

We have gone through 5 pounds of blueberries in just over a week…and there are only 2.5 of us at this house. I’ve been putting blueberries in everything…so naturally they were going in these pancakes.

I also added a quadruple dose {you read that right!} of almonds: ground almonds, almond extract, slivered almonds, and almond milk. Is that enough almonds for you?

When you bite into these pancakes, you get a juicy pop of sweet blueberries, then a slight crunch from the slivered almonds. And lotsa almond flavor. I also added a teaspoon of lemon zest…just to balance out the blueberry-greek yogurt-almond thing.

These are my new favorite pancakes! Healthy, delicious, and easy enough that I could make them in my sub-human/zombie state first thing in the morning!

 Close up shot of Almond Blueberry Pancakes with a bite taken out on fork

If you love these blueberry pancakes, check out

stack of six almond blueberry pancakes with fresh blueberries on plate
Print Recipe
4.65 from 14 votes

Extra Fluffy Almond Blueberry Pancakes- greek yogurt makes these pancakes so thick and fluffy!

Course: Breakfast
Cuisine: American
Calories: 346kcal
Author: Denise Bustard
Servings: 3 -4
These pancakes are extra thick & fluffy with the addition of Greek yogurt, and are full of fresh blueberries, slivered almonds, and lemon zest.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp ground almonds
  • 2 tbsp granulated sugar
  • 1 tsp lemon zest
  • 3/4 cup Greek yogurt
  • 6 tbsp almond milk or any milk {see note}
  • 1 egg
  • 1/2 tsp almond extract
  • 1/4 cup slivered almonds
  • 1 cup fresh blueberries

Instructions

  • In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
  • In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
  • Combine wet and dry ingredients. Fold in slivered almonds and blueberries.
  • Heat a frying pan over medium heat; spray with oil. Cook ¼ cup pancake portions for 2 minutes on the first side (or until edges have set and bottom is golden). Flip and cook for 1 minute on the other side (or until golden and cooked through)

Notes

Batter will be quite thick...you will need to flatten pancakes slightly with the back of a spoon.
If batter is too thick, add more milk one tbsp at a time.

Nutrition

Serving: 1/3 of batch | Calories: 346kcal | Carbohydrates: 52g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 289mg | Potassium: 320mg | Fiber: 3g | Sugar: 15g | Vitamin A: 105IU | Vitamin C: 5.6mg | Calcium: 175mg | Iron: 2.9mg
Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

About Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

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Comments

  2. Katy

    These pancakes are amazing! I substituted the flour for oats that I had ground into a flour. Definitely recommend trying that- it adds a more rustic flavor and texture. Adding the almonds puts these pancakes over the top. Thanks for the recipe!

    Reply

  3. Lisa

    4 stars
    Yum Yum! These pancakes were delicious! I added 1 Tbsp of Amaretto to the batter to enhance the almond flavor. My husband and I ate ALL the pancakes for breakfast!

    Reply

  5. Carman

    5 stars
    The best pancakes ever!!! Loved the combo of blueberries & lemon zest & the almonds!!! Can’t wait to make them for my daughter!!!

    Reply

  6. Nicole

    Hi! I just made these for my baby that doesnt eat anything! I tried every healthy recipe and nothing but she loves this! Thank you so much!!

    Reply

  7. Izzy

    I am currently eating these and they are SO GOOD. I skiped on the almond extract because we didnt have any and we didnt have any blueberries either so I used strawberries instead and on top I put some Greek yogurth with honey and more strawberries and this is literally the best breakfast I’ve ever made.

    Reply

  9. Carol

    I made these for Easter brunch and they were spectacular, now they’ve been requested for Thanksgiving brunch. Love these pancakes! Almonds and blueberries, my favourite. Thanks Denise ?

    Reply

    • Denise

      Hi Angel, I’ve only ever tried it as written, so I can’t say for sure. You might want to try subbing 50% all purpose, 50% whole wheat because often 100% whole wheat will end up extremely dense. Hope you enjoy the pancakes!

      Reply

  14. Laura

    Just a quick question. Can I make this batter ahead of time and leave it in the fridge over night to cook the next morning?

    Reply

    • Denise

      Hi Laura, I’ve never tried it, but I think the baking soda & powder would start reacting and your pancakes might not work out. I would suggest keeping the wet and dried ingredients separate (but mixed) and then mixing together in the morning. I’ve done that before!

      Reply

    • Denise

      Hi Judith! At this time, I haven’t been including gram measurements for all of my ingredients. I usually include them for flour and butter, and I hope to be able to include them for other ingredients in the future (I just need to find more time for recipe development!)

      Reply

  17. Gillian

    I don’t know if I did something wrong or what because I just made these and they weren’t “soft and fluffy”. They were actually dense and gluey. I don’t really understand how everyone is having such a great time with this recipe and yet I’m really disappointed in it.

    Reply

    • Denise

      Hi Gillian! I just re-made these pancakes for my family this week-end, and I used a different brand of Greek yogurt than I did when developing the recipe. I noticed that I had to add quite a bit more milk to get the pancakes to spread out in the pan and cook properly. I’m wondering if that was a problem for you? Were the pancakes spreading in the pan when you pressed on them with a spatula/spoon or did they stay put as one big old pancake lump? One other possibility could be that your baking powder or soda may have expired? I’m not entirely sure, but they definitely shouldn’t have been gluey. Sorry they didn’t work out for you!

      Reply

  18. Debby Bowman-Brodman

    5 stars
    I just made this for hubby and I tonight, after traveling home from vacation all day. I was tired and this was pretty easy to fix, but so, so, so delicious!!! We both loved it. I posted on Facebook and re-pinned on Pinterest. I will definitely be fixing this recipe some more. Thanks for sharing.

    Reply

  20. Kim K.

    5 stars
    These are the best healthy pancakes I’ve ever made. Successfully substituted whole wheat pastry flour for the white flour with great results. Thanks for the recipe!

    Reply

    • Denise

      Wow, Kim, thanks for the amazing compliment! I’m so glad you liked the pancakes! I will have to try them with whole wheat pastry flour…I try to use whole wheat as much as I can but it ends up so heavy sometimes.

      Reply

  21. Remy

    5 stars
    Just made these for brunch with my husband…they are delightful!! Stuck to the recipe and they came out perfectly. Thanks x

    Reply

  22. Shanna

    If I wanted to make these without greek yogurt, but with regular yogurt instead, would you suggest altering the recipe in any way? Thanks!

    Reply

  23. Suz

    I made these this morning w a couple of small tweaks. I wished the recipe had called for a dash of salt– i think the overall taste would benefit from it

    Reply

  26. Kelly - Life made Sweeter

    5 stars
    Hi Denise, love love love your pancakes! They are absolutely gorgeous! So fluffly and thick and the blueberry and almond combination sounds perfect! I am a Greek yogurt fan too and love sneaking some into recipes any way I can. Your pictures are so beautiful too – pinning 🙂

    Reply

  29. Averie @ Averie Cooks

    These are THE MOST PERFECT pancakes I’ve ever seen! I am the worst with cooking/flipping pancakes. Do you cook 2 at a time in just the nonstick skillet you showed in the post? So at 5 minutes per batch give or take and with only 2 in the skillet at once, you’re standing there flipping/cooking for awhile? Maybe I just need more patience…or a griddle. These are so perfect, Denise!! Pinned

    Reply

    • Denise

      Thank-you, Averie 🙂 I could do 2 at a time in my larger pan, so it wasn’t too bad, but a griddle would be great! I’ll add it to my long list of kitchen things I need to buy. I get anxiety about pancake flipping but these were nice and small and pretty sturdy, too so that took most of the anxiety away!

      Reply

    • Denise

      Ha, thanks, Kathy! I normally am terrible at the flipping part of the pancakes, I get all anxious and then mess it up…but I made these nice and small, only 4-5 inches across so they weren’t too hard to flip!

      Reply

  38. Chelsea @chelseasmessyapron

    I LOVE these types of pancakes – super thick and fluffy! I can never seem to get mine that fluffy – they look awesome! Gorgeous photos too! Pinned 🙂

    Reply

  39. katie

    I don’t know if I am more in love you your stunning photos or your delicious recipe? Holy Kamaole these pancakes look outstanding! I haven’t made pancakes in years either but I love the added blueberries and slivered almonds 🙂

    Reply

  40. Jess @ Flying on Jess Fuel

    Yup, Mickey Mouse pancakes definitely remind me of our weekend beach house as a kid!! Luckily it was warm and there was no outhouse. 😉
    These look awesome… SO big and fluffy! And I love almond extract flavor in anything so I know I’d love these!!

    Reply

  42. Gayle @ Pumpkin 'N Spice

    I agree, pancakes always seem to taste a little better when shaped into something fun! I wish I had a big plate of these pancakes right now. I love that you added Greek yogurt to the batter. I always try to sneak that into my muffins and cakes to make it a bit healthier.

    Reply

  43. Helen @ Scrummy Lane

    I’m definitely with you on the Greek yoghurt thing, Denise. That stuff is versatile with a capital V! I use it instead of mayo or sour cream, in muffins, as a topping as a bechamel sub … the list is endless. I’m yet to make pancakes with it, but of course now I’m wanting to try it. I love how those blueberries look as if they’re oozing out of your pancakes. Beautiful!

    Reply

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