Blueberry Lemon Greek Yogurt Pancakes
These Blueberry Lemon Greek Yogurt Pancakes are fluffy, tangy, and packed with fresh blueberries for a perfect bright breakfast treat!
Servings: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Greek yogurt
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 lemon zest of
- 1 cup fresh blueberries
- butter or oil for cooking
Instructions
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, stir together the Greek yogurt, milk, egg, vanilla extract, and lemon zest until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries, distributing them evenly without crushing.
- Heat your non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cupfuls of batter onto the hot surface. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 1-2 minutes until golden and cooked through.
- Stack your pancakes on a plate and serve warm with your favorite toppings like maple syrup, additional blueberries, or a dollop of Greek yogurt.
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Grater or microplane
- Non-stick Skillet or Griddle
- Spatula
- Serving plates
Notes
- Do not overmix the batter to keep pancakes fluffy and tender.
- Use fresh blueberries for best texture; thaw and drain frozen if needed.
- Store leftover pancakes in the refrigerator for up to 3 days or freeze for up to 2 months.