Last Updated on October 15, 2024 by Sabrina Currie
The only thing better than pancakes for breakfast are pancakes with fresh berries! These easy fluffy blackberry pancakes with Greek yogurt are tender and light. Studded with fresh blackberries, there are juicy bites sprinkled through each pancake.
These fluffy pancakes use Greek yogurt instead of buttermilk. I often have plain yogurt in my fridge and it makes pancakes just as fluffy as buttermilk does. The acid in the yogurt reacts with the baking soda making these blackberry pancakes rise beautifully.
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Blackberry pancakes are a quick and easy breakfast. Just whisk together the dry ingredients, mix the wet ingredients separately, then stir the two together. Stir in the blackberries or add the blackberries to the batter once in the pan and pan fry until they are golden brown.
Love blackberries? I've got lots of delicious ways to use them like blackberry salad dressing, a refreshing blackberry smash recipe, blackberry smoothies and more!
Recipe Ingredients
These make a great main course for a summer brunch but are easy enough for any weekend breakfast. With simple ingredients, use fresh blackberries when they're in season and frozen berries the rest of the year! Using yogurt and lemon zest gives these pancakes a unique twist that is so delicious.
- Blackberries - These work fine with fresh or frozen blackberries. If you are using frozen berries toss them with a tablespoon of flour before stirring them into the batter to prevent their juice from running through the batter and making it purple.
- Yogurt - Almost any plain yogurt works in these but I use regular Greek yogurt with 3.5% m.f. I don't recommend fat-free yogurt. Using yogurt is a great way to add calcium and protein to your recipes.
- Flour - All purpose flour is what this recipe calls for. You can substitute whole wheat flour for ½ of the all purpose flour if you like.
See recipe card for measurements.
Variations + Substitutions
- Other Fruit - This is a great pancake recipe and it works well with any of your favorite berries as well as cubed bananas, apples or pitted cherries. Have fun choosing whatever fresh berries or fruit are in season.
- Toppings - Whipped cream, more fresh blackberries, and maple syrup are classic toppings but try out some other ideas too. Brown sugar butter, fruit syrup, a scoop of vanilla ice cream, sour cream sweetened with brown sugar, honey...even Nutella or a drizzle of caramel!
- Oil - Feel free to use your favorite cooking oil, nonstick spray, coconut oil or melted butter in place of vegetable oil if you prefer.
Quick Easy Blackberry Syrup
You can make an easy blackberry sauce by simmering 2 cups of blackberries with 1 cup of sugar and 1 tablespoon of lemon juice for 10-20 minutes depending how thick you like it. Stir and mash the sauce occasionally while it cooks and serve it up chunky or strain it for a smooth blackberry syrup. Full blackberry syrup recipe here.
Step By Step Instructions
This recipe makes perfect pancakes that are light and fluffy with bites of juicy blackberries. Simply mix wet ingredients separately from the dry ingredients, then stir the two mixtures together. Why use a pancake mix when this is just as easy?!
Step 1. In a medium bowl, combine the vanilla extract, large eggs, yogurt, milk, and lemon zest.
Step 2. Whisk the wet ingredients well and set aside.
Step 3. In a large mixing bowl, combine flour, white sugar, baking soda and salt.
Step 4. Whisk the dry ingredients together well.
Step 5. Pour the wet ingredients into
the dry ingredients and stir until just moistened. A few lumps are ok.
Step 6. Preheat a large skillet medium-high heat. While it's heating, gently stir blackberries in. If using pre-frozen
blackberries, toss them in a tablespoon of flour before stirring in to help prevent the color
bleeding out.
Step 5. Grease your pan lightly with a teaspoon of vegetable oil, or enough to coat skillet or griddle pan cup batter. Spoon ¼ cup rounds of pancake batter into the pan.
Step 6. Cook pancakes until tiny bubbles appear over the entire surface and start to create small holes, about 2-3 minutes. Flip and cook until the other side is golden brown, about 2 minutes longer.
Make your breakfast extra fruity and special with whipped cream and blackberry syrup or top with a classic drizzle of maple syrup. Either way, these will make everyone smile.
Leftover Pancakes
Leftover pancakes are great for snacks or quick meals. Simply store them in an airtight container in the fridge and reheat them in a toaster oven or in a regular toaster. My daughter loves them in her lunch box cut into strips along with a container of syrup for dipping.
More Great Fruit Recipes
Whether you want your fruit in sweet or savory recipes, for breakfast, lunch, dinner, or dessert, I've got you covered!
- Easy Strawberry, Blackberry, Banana Smoothie
- Easy And Healthy Banana Rhubarb Muffins
- Best Blackberry Simple Syrup For Cocktails + Desserts
- Brie and Apple Grilled Cheese with Hot Honey
📖 Recipe
Blackberry Greek Yogurt Pancakes
Ingredients
- 1 ½ cups fresh or frozen blackberries
- 4 eggs
- 2 c plain Greek yogurt
- 2 tablespoon milk
- 1 tablespoon pure vanilla extract
- 1 teaspoon lemon zest
- 1 ¼ c all-purpose flour + more to toss berries in if needed
- 2 tablespoon sugar
- 2 teaspoon baking soda
- ½ teaspoon salt
- 1 tbsp vegetable oil for frying
Instructions
- In a medium size bowl, whisk together eggs, Greek yogurt, milk, vanilla and lemon zest. Set aside wet ingredients.
- In a large bowl, stir together the flour, sugar, baking soda, and salt. Add the wet ingredients to the dry ingredients and stir until just moistened. Gently stir blackberries in.
- Heat a griddle or large nonstick skillet to medium heat and grease lightly with vegetable oil. Spoon ¼ cup rounds of pancake batter into the pan. Cook until tiny bubbles appear on the surface and start to create small holes, about 2 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes.
- Serve while hot with fresh berry syrup, maple syrup or berries and cream.
BERNADETTE says
Thanks for the great tip about yogurt.
Sabrina Currie says
Thanks Bernadette!