Extra Fluffy Almond Blueberry Pancakes- Greek Yogurt Makes These Pancakes So Thick And Fluffy!

Light and fluffy, extra fluffy almond blueberry pancakes made with organic whole grain flour, unsweetened apple juice, nonfat milk, and blueberries and almonds to make them light and fluffy without the excessive carbohydrates. Made with only 10 Ingredients, this is my favorite breakfast!

I serve these at work; everyone raves about how good they are! There are several types of Blueberries that are used in this recipe.

If you love blueberries, then you’ll love these Extra Fluffy Almond Blueberry Pancakes. I’ve made these blueberry pancakes several times and they’re always a huge hit.

They’re so simple to make as well, you might be surprised at just how good they taste! It only takes a few ingredients are usually all you need.

So in this article we’ll go over the basic ingredients for making these delicious pancakes, as well as how to prepare them and that blueberries are best to use to give them that special flavor. These Extra Fluffy Almond Blueberry Pancakes recipe is as easy as pie.

What I love about the blueberries in this pancake batter, is that they don’t have a strong flavor so you can add just about anything to it to change up the taste. If you have tasted Blueberry pie, you know the consistency of the filling is incredibly thick and you will want to take it out of the oven and frost it with some edible butter. You can make a blueberry crumble with almond flour, whole wheat or no wheat and then sprinkle some lemon juice over it and you have a delectable Blueberry Lemon Squares recipe to serve at breakfast.

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

Recipe by TiffanieCourse: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



These pancakes are extra thick & fluffy with the addition of Greek yogurt, and are full of fresh blueberries, slivered almonds, and lemon zest.


  • 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.

Reference : sweetpeasandsaffron.


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