Print

Lemon Blueberry Greek Yogurt Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 49 reviews

These Lemon Blueberry Greek Yogurt Pancakes are light, fluffy, and packed with fresh blueberries and a zesty hint of lemon. Made with wholesome ingredients including Greek yogurt for extra protein and moisture, these pancakes make a delightful breakfast or brunch option that’s both flavorful and satisfying.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon sugar

Wet Ingredients

  • 1 cup Greek yogurt (plain, full-fat or low-fat)
  • 1 large egg
  • 1 tablespoon lemon zest (freshly grated)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon melted coconut oil (or butter)

Add-ins and Finishes

  • 1/2 cup fresh blueberries (plus extra for serving)
  • 1 serving cooking spray or additional oil for the pan

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined to ensure even distribution of leavening agents.
  2. Combine Wet Ingredients: In a large bowl, stir together the Greek yogurt, egg, lemon zest, lemon juice, and melted coconut oil until the mixture is smooth and well blended.
  3. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, gently folding with a spatula or spoon just until combined to avoid overmixing which can make pancakes tough.
  4. Add Blueberries: Carefully fold in the fresh blueberries into the batter, ensuring even distribution without breaking the berries.
  5. Preheat and Grease Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of oil to prevent sticking.
  6. Cook the Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges are set.
  7. Flip and Finish Cooking: Flip the pancakes carefully and cook for another 2-3 minutes until golden brown and cooked through.
  8. Serve Warm: Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter. Serve hot topped with extra blueberries and optional honey or maple syrup drizzle.

Notes

  • Stack pancakes high and sprinkle with powdered sugar for an attractive presentation.
  • Garnish with fresh blueberries and a lemon wedge on the side for added color and flavor.
  • Enjoy with a dollop of Greek yogurt on top to enhance creaminess and tang.

Find it online: https://yumfoodusa.com/lemon-blueberry-greek-yogurt-pancakes/