A delicious and refreshing twist on fluffy pancakes.
Prep Time 10mins
Cook Time 10mins
1cupplain Greek yogurt
1cupblueberriesfresh 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.