Description

These Blueberry Lemon Greek Yogurt Pancakes are fluffy, tangy, and bursting with fresh blueberries and zesty lemon. Made with Greek yogurt for extra protein and a tender crumb, this quick and easy recipe produces light, flavorful pancakes perfect for a wholesome breakfast or brunch. Cooked on the stovetop to golden perfection, these pancakes are delightful served warm with maple syrup or extra yogurt.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1 cup Greek yogurt
1/2 cup milk
1 large egg
1 teaspoon vanilla extract
1 lemon zest (of one lemon)

Add-ins

1 cup fresh blueberries

For Cooking

Butter or oil (for cooking)

Cook Mode Prevent your screen from going dark

Instructions

Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until combined evenly.
Combine wet ingredients: In a separate bowl, stir together the Greek yogurt, milk, egg, vanilla extract, and lemon zest until the mixture is smooth and well blended.
Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; avoid overmixing to keep pancakes tender.
Fold in blueberries: Carefully fold in the fresh blueberries, distributing them through the batter without crushing to maintain their shape.
Heat and grease skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
Cook pancakes: Pour 1/4 cup portions of batter onto the hot skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip cautiously and cook for an additional 1-2 minutes until the pancakes are golden brown and cooked through.
Serve: Stack the pancakes on a plate and serve warm with your favorite toppings such as maple syrup, more fresh blueberries, or a dollop of Greek yogurt.

Notes

Do not overmix the batter to avoid dense pancakes.
Use fresh or frozen blueberries; if using frozen, stir them in frozen to prevent the batter from turning purple.
Adjust the heat on your skillet as needed to prevent burning or undercooking.
You can substitute milk with a dairy-free alternative if desired.
For a thicker, richer pancake, use full-fat Greek yogurt.