These fluffy lemon and blueberry Greek yogurt pancakes are a refreshing and tasty twist on blueberry pancakes. The lemon and Greek yogurt add a tangy flavor that balances beautifully with the sweet blueberries. They're the perfect treat for your next breakfast!
- Blueberries - I prefer fresh when they're in season, but frozen will work too. If using frozen the smaller wild blueberries work really well.
- Plain Greek yogurt - I typically use reduced fat Greek yogurt in this dish. Avoid flavored yogurt in this recipe.
- Lemon juice - Fresh squeezed is best here but bottled will work in a pinch.
How to prepare your pancakes
- As with most pancake recipes you'll begin by combining your dry ingredients and wet ingredients separately.
- Add the flour, baking powder, baking soda, and sugar to a bowl and whisk to combine.
- In another bowl add your eggs and lightly beat. Then add the milk, Greek yogurt, lemon juice, and vanilla and stir to combine.
- Next, combine the wet and dry ingredients and stir just until combined. It's okay if there are a few lumps but you want to avoid over mixing which can result in flat pancakes.
- Let the batter rest for 5 to 10 minutes while you heat your griddle or pan. This will allow the dry mix to hydrate.
Cooking your pancakes
I highly recommend investing in a large electric griddle for cooking pancakes. Even if you don't use it for anything else it's so worth it. They're fairly cheap and you can make 6 to 8 at a time.
Set the griddle to 350 degrees F and allow it to preheat for about 5 minutes. Just before cooking lightly coat the griddle with cooking spray or grease with butter.
Using a ¼ cup measuring cup scoop the batter onto your griddle and cook for 2-3 minutes or until the edges are set and the top is bubbly.
Then flip and cook for another 1 to 2 minutes until golden brown and cooked through. Serve immediately with additional fresh blueberries and warm maple syrup.
If you don't have a griddle a large non-stick pan will work too. Heat over medium heat and cook as above.
If making a large batch using a pan, keep the finished pancakes warm in the oven while cooking your batches. To do this, heat your oven to 250 degrees and place the cooked pancakes on a sheet pan in the warm oven while cooking the remaining pancakes.
More breakfast recipe ideas
- Cinnamon Rolls
- Blueberry Oatmeal Muffins
- French Toast Sticks
- Hashbrown and Sausage Casserole
- Classic Pancakes
Lemon Blueberry Greek Yogurt Pancakes
- 2 cups all-purpose flour
- ¼ cup sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- ½ cup milk
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 large eggs, lightly beaten
- 1 cup blueberries, fresh or frozen
- In a medium bowl add flour, sugar, baking powder, baking soda, and salt then whisk to combine.
- In another bowl combine the milk, Greek yogurt, lemon juice, vanilla, and eggs and whisk to combine.
- Combine the wet and dry ingredients until just mixed. It's okay if there are a few lumps. Then fold in the blueberries and let rest for around 5 minutes while the griddle or pan heats. This will allow any lumps to hydrate.
- Preheat a griddle to 350°F or set a large non-stick skillet over medium heat then lightly coat with cooking spray or butter.
- Using a ¼ cup measure, scoop batter and pour onto the griddle. Cook until the edges are set and the top is bubbly, then flip and cook for another 1 to 2 minutes until golden brown.
- Serve warm with maple syrup and fresh blueberries.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.