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

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

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
Course: Breakfast
Cuisine: American
Servings: 3 -4
Calories: 346kcal


  • 1 cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp ground almonds
  • 2 tbsp granulated sugar
  • 1 tsp lemon zest
  • ¾ cup Greek yogurt
  • 6 tbsp almond milk or any milk {see note}
  • 1 egg
  • ½ tsp almond extract
  • ¼ cup slivered almonds
  • 1 cup fresh blueberries


  • 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)



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.


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