These fluffy blueberry lemon pancakes are a refreshing and tasty twist on classic blueberry pancakes. They use Greek yogurt which adds a tangy flavor that balances beautifully with the sweet blueberries. They're the perfect treat for your next breakfast!
Why This Recipe Works
Classic homemade pancakes are perfect for lazy weekend breakfasts. But sometimes you may want to add a little extra something to put them over the top. These blueberry lemon pancakes with Greek yogurt are perfect for those days. They're a little sweet and a little tangy and bursting with bright fresh flavors.
They're perfect for impressing guests at your next breakfast or brunch, and best of all they're ready in just 20 minutes!
See the recipe card at the bottom of this post for a full list of ingredients and measurements.
- 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 Make Pancake Batter
- Begin by combining your dry ingredients and wet ingredients separately.
- Add the flour, baking powder, baking soda, and sugar to a mixing bowl and whisk to combine.
- In another bowl, lightly beat the eggs. Then add the milk, Greek yogurt, lemon juice, and vanilla and stir to combine.
- 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 10 minutes while you heat your griddle or pan. This will allow the dry ingredients 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°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.
- When making large batches, you can keep your pancakes warm in the oven while cooking your batches. To do this, place the cooked pancakes on a wire rack set in a rimmed baking sheet and place them in a 250°F oven.
Frequently Asked Questions
Yes, frozen blueberries will work in pancakes without defrosting. I love to use frozen wild blueberries, which are smaller than traditional blueberries.
To make fluffy pancakes, it's key to let the batter rest for around 10 minutes. This allows the flour to fully hydrate and helps the leavening agents work their magic. A batter that is too thin or that is overmixed will also lead to thin or tough pancakes.
It's important not to overmix pancake batter, so it will usually still be a little lumpy. These lumps will hydrate when you let the batter rest before cooking and help create air pockets which lead to fluffier pancakes.
More Breakfast Recipe Ideas
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 10 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.