Fluffy gluten free Greek yogurt pancakes recipe made with almond flour, banana and blueberries.

Fluffy Greek Yogurt Blueberry Pancakes

  • Author: Kristina LaRue
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 8 pancakes 1x


If you want to know how to make fluffy pancakes: Greek yogurt is the answer! This gluten free Greek yogurt pancakes recipe is made with almond flour, banana and blueberries and will totally knock your socks off!



  • 1 ripe banana, mashed
  • 3/4 cup plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup flour (1/2 cup GF all purpose flour, 1/2 cup almond flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup milk
  • 1 cup frozen blueberries
  • 1 teaspoon unsalted butter, for skillet


  1. In a large bowl, mash banana and stir in Greek yogurt; whisk in eggs and vanilla.
  2. Stir in flour, baking powder, and baking soda.
  3. Whisk milk into batter and carefully fold in blueberries.
  4. In a large non stick skillet, heat butter over medium heat.
  5. Once pan is heated and butter begins to melt, spoon batter onto pan; cook until golden brown on one side and bubbles form on uncooked side; flip and cook until golden brown on both sides.



Note: As you cook greek yogurt pancakes it’s important to adjust the temperature, often you will need to turn temperature down to medium low after the first couple pancakes.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1 pancake
  • Calories: 158
  • Sugar: 6g
  • Sodium: 86mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 57mg

Keywords: greek yogurt blueberry pancakes, homemade fluffy pancakes, pancakes from scratch