Lemon Blueberry Greek Yogurt Pancakes
A delicious and refreshing twist on fluffy pancakes.
Servings: 4
Calories: 403kcal
Ingredients
Wet Ingredients
- 1 cup plain Greek yogurt full fat or 2%
- ½ cup milk
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- zest of 1 lemon around 1 tbsp
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup blueberries fresh or frozen
Instructions
- Wet Ingredients: In a large bowl, whisk together 1 cup Greek yogurt, ½ cup milk, 2 eggs, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and lemon zest.
- Dry Ingredients: In a separate bowl, mix 2 cups flour, ¼ cup sugar, 1½ teaspoon baking powder, ½ teaspoon baking soda, and ⅛ teaspoon salt.
- Combine Ingredients: Combine the wet and dry ingredients and stir until just mixed. It's okay if there are still a few lumps. Fold in the blueberries and let rest for around 5-10 minutes while the griddle or pan heats. This will allow the flour to hydrate.
- Prepare the Griddle: Preheat a griddle to 350°F or set a large non-stick skillet over medium heat, then lightly coat with cooking spray or butter.
- Cook: 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: Serve warm with maple syrup and fresh blueberries.
Nutrition
Calories: 403kcal | Carbohydrates: 68g | Protein: 16g | Fat: 7g | Cholesterol: 101mg | Sodium: 425mg | Potassium: 163mg | Fiber: 3g | Sugar: 19g