Description
These Blueberry Lemon Greek Yogurt Pancakes are fluffy, tangy, and packed with fresh blueberries and zesty lemon flavor. Made with Greek yogurt, they have a moist texture and a protein boost, perfect for a delicious and nutritious breakfast that cooks quickly on the stovetop.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup Greek yogurt
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 lemon zest (of one lemon)
Add-ins
- 1 cup fresh blueberries
For Cooking
- Butter or oil (for cooking)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt thoroughly to ensure even distribution.
- Combine Wet Ingredients: In a separate bowl, stir together the Greek yogurt, milk, egg, vanilla extract, and lemon zest until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold using a spatula until just combined, taking care not to overmix to keep the batter light and fluffy.
- Add Blueberries: Carefully fold in the fresh blueberries to evenly distribute them without crushing the berries to avoid turning the batter blue.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes until bubbles form on the surface and edges appear set, then flip carefully and cook for another 1-2 minutes until golden and cooked through.
- Serve: Stack the cooked pancakes on a plate and serve warm. Enhance with your favorite toppings like maple syrup, extra blueberries, or a dollop of Greek yogurt for extra creaminess.
Notes
- Do not overmix the batter to keep pancakes tender and fluffy.
- Use fresh blueberries for the best flavor and texture. Frozen can be substituted but may make batter more moist.
- Adjust milk quantity slightly if the batter is too thick or thin; it should be pourable but not runny.
- If you don’t have lemon zest, you can substitute with 1 teaspoon lemon juice, but zest gives better aroma.
- Cook pancakes on medium heat to ensure they cook through without burning.
