Lemon Blueberry Greek Yogurt Pancakes
A delicious and refreshing twist on fluffy pancakes.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 403kcalCarbohydrates: 68gProtein: 16gFat: 7gCholesterol: 101mgSodium: 425mgPotassium: 163mgFiber: 3gSugar: 19g