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Fluffy Lemon Blueberry Greek Yogurt Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 61 reviews
  • Author: Elina
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

These Fluffy Lemon Blueberry Greek Yogurt Pancakes are a delightful breakfast treat combining the tangy richness of Greek yogurt with fresh blueberries and a refreshing hint of lemon. High in protein and easy to make, they are perfect for a nutritious yet indulgent start to your day.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1 cup Greek yogurt (plain, full-fat or low-fat)
  • 1 large egg
  • 1 tablespoon lemon zest (freshly grated)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon melted coconut oil (or butter)

Add-ins and Cooking

  • 1/2 cup fresh blueberries (plus extra for serving)
  • 1 serving cooking spray or additional oil for the pan

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined to ensure even distribution of leavening agents.
  2. Combine Wet Ingredients: In a large bowl, mix the Greek yogurt, egg, lemon zest, lemon juice, and melted coconut oil until smooth and fully incorporated for a flavorful base.
  3. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or spoon until just combined to avoid overmixing and maintain pancake fluffiness.
  4. Fold in Blueberries: Carefully fold in the fresh blueberries to evenly distribute them without crushing the berries.
  5. Preheat Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or oil to prevent sticking.
  6. Cook Pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook an additional 2-3 minutes until golden brown and cooked through.
  7. Keep Warm: Transfer cooked pancakes to a plate and keep warm while cooking the rest of the batter to serve all pancakes hot.
  8. Serve: Serve pancakes warm topped with extra blueberries and a drizzle of honey or maple syrup for added sweetness if desired.

Notes

  • Stack pancakes high and sprinkle with powdered sugar for an elegant presentation.
  • Garnish with fresh blueberries and a lemon wedge on the side to enhance color and flavor contrast.
  • Serve with a dollop of Greek yogurt on top for extra creaminess and protein boost.
  • Use low-fat Greek yogurt to reduce calorie and fat content if preferred.

Find it online: https://recipes.mbeams.com/fluffy-lemon-blueberry-greek-yogurt-pancakes-recipe/