Go Back
- 1 cup all-purpose flour - 1/2 cup Greek yogurt (plain) - 1/2 cup milk (or almond milk) - 2 large eggs - 1/4 cup granulated sugar - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - Butter or oil for cooking When I make Lemon Blueberry Greek Yogurt Pancakes, I love using fresh ingredients. The all-purpose flour gives the pancakes a great base. Greek yogurt adds creaminess and a nice tang. Milk, whether regular or almond, helps mix everything smoothly. I always crack in two large eggs for richness. The granulated sugar brings just the right amount of sweetness. Zest from a lemon gives a bright flavor, while the juice adds a lovely tartness. For the baking magic, I use baking powder and baking soda. These help the pancakes rise and stay fluffy. A pinch of salt balances all the flavors. Finally, for cooking, I prefer butter, but oil works too. It gives the pancakes a great golden color. Each ingredient plays a key role in making these pancakes a fluffy delight! Start by gathering your dry items. In a big bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Make sure they blend well. This mix gives your pancakes height and a soft texture. Now, let’s move on to the wet ingredients. In another bowl, combine 1/2 cup of Greek yogurt, 1/2 cup of milk (or almond milk), 2 large eggs, 1/4 cup of granulated sugar, the zest of 1 lemon, and 2 tablespoons of fresh lemon juice. Whisk until the mixture is smooth. This step adds creaminess and a nice tang to the pancakes. Next, it’s time to mix both bowls. Gradually add the dry mix into the wet mix. Use a spatula to fold gently. Be careful not to over-mix; it's okay to leave a few lumps. After this, gently fold in 1 cup of fresh blueberries. This will spread the berries evenly without crushing them. Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to the skillet. Pour about 1/4 cup of batter for each pancake onto the hot surface. Cook until bubbles form on top, about 2-3 minutes. Then, flip and cook for another 2-3 minutes until they turn golden brown. Once cooked, place the pancakes on a plate to keep warm. Repeat with the remaining batter for a delicious stack. To make the best pancakes, avoid over-mixing the batter. Over-mixing breaks down the flour and leads to dense pancakes. Mix the wet ingredients and dry ingredients until they just come together. It’s okay if some lumps remain. When flipping pancakes, use a thin spatula. Wait until bubbles form on the surface before you flip. This means the bottom is golden brown. Flip quickly and gently. This keeps your pancakes fluffy and intact. You can boost flavor with spices. A pinch of cinnamon or nutmeg adds warmth. You might also add a teaspoon of vanilla extract for sweetness. Using fresh blueberries is best for taste and texture. If you use frozen blueberries, let them thaw first. This prevents them from sinking to the bottom and helps keep the batter light. Presentation makes a big difference. Stack the pancakes high for a fun look. Drizzle them with maple syrup or a dollop of whipped cream. For a lovely touch, add extra blueberries on top. A sprinkle of powdered sugar gives a nice finish and makes it look special. {{image_2}} You can easily change the taste of these pancakes. Try adding other fruits like strawberries or raspberries. Sliced bananas also work great. You can also sprinkle in nuts, like walnuts or pecans. Seeds, like chia or flaxseed, add a nice crunch too. Mixing in these extras makes your pancakes even more fun. If you need gluten-free pancakes, there are options! You can use gluten-free flour as a substitute. Many brands work well in this recipe. For those who want a vegan version, try using flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Let it sit for five minutes to thicken. This gives your pancakes a good texture without eggs. These pancakes shine with tasty toppings. Maple syrup is a classic choice, adding sweetness. You could also use fruit compote for a fruity twist. A dollop of Greek yogurt on top makes them creamy and rich. For a special touch, add a sprinkle of powdered sugar. Serve with extra blueberries for a pop of color. To keep your pancakes fresh, let them cool first. Then, stack them with parchment paper in between. Place the stack in an airtight container. You can store them in the fridge for up to three days. If you want to keep them longer, freeze them. Wrap each pancake in plastic wrap and place them in a freezer bag. They will last for about one month in the freezer. When you're ready to enjoy your pancakes again, reheating is easy. You can use a microwave, a skillet, or an oven. For the microwave, place a pancake on a plate and heat for about 20-30 seconds. If you want a crispy edge, use a skillet on low heat for a few minutes. For the oven, preheat it to 350°F (175°C) and place pancakes on a baking sheet for 10 minutes. This will keep them fluffy and warm. Leftover pancakes are not just for breakfast. You can make pancake sandwiches! Spread cream cheese or peanut butter between two pancakes and add fruit. You can also top them with yogurt and granola for a tasty snack. Another fun idea is to cut them into strips and serve with syrup as a fun dip. Get creative and enjoy! Yes, you can use non-dairy yogurt. Almond, soy, or coconut yogurt works well. Choose a plain flavor to keep the taste balanced. Check the texture; it should be thick, like Greek yogurt. This swap keeps your pancakes creamy and delicious. To make pancakes fluffier, try these tips: - Use fresh baking powder and baking soda. They need to be active. - Avoid over-mixing the batter. A few lumps are okay. - Let the batter rest for a few minutes. This helps it rise. - Cook on medium heat for even cooking. Don't rush the process. If you don't have Greek yogurt, you can use: - Regular yogurt. It will change the texture slightly. - Sour cream for a rich flavor. - Silken tofu blended until smooth for a vegan option. These substitutes will still give you tasty pancakes. These pancakes have many healthy benefits: - Greek yogurt adds protein and probiotics. They help digestion. - Blueberries are high in antioxidants. They are good for your heart. - The lemon juice provides vitamin C, boosting your immune system. Using whole ingredients makes these pancakes a wholesome choice. You now have a guide to make tasty pancakes at home. We covered the key ingredients, along with helpful steps for mixing and cooking. Tips for achieving the right texture and delicious variations got your creativity flowing. We also discussed how to store leftovers and answered common questions. The tools and techniques are in your hands to create delicious pancakes that suit your taste. Enjoy the process, and share your pancake creations with friends and family!

Lemon Blueberry Greek Yogurt Pancakes

Start your day with a burst of flavor with these delicious Lemon Blueberry Greek Yogurt Pancakes! Fluffy and packed with fresh blueberries and zesty lemon, this easy recipe will make breakfast your favorite meal. With simple ingredients and quick steps, you’ll have a delightful treat ready in no time. Click through to explore the full recipe and make mornings sweeter!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup Greek yogurt (plain)

1/2 cup milk (or almond milk)

2 large eggs

1/4 cup granulated sugar

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries (or frozen, thawed)

Butter or oil for cooking

Instructions
 

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

    In another bowl, combine Greek yogurt, milk, eggs, sugar, lemon zest, and lemon juice. Whisk until smooth.

      Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Be careful not to over-mix; a few lumps are okay.

        Gently fold in the blueberries, ensuring an even distribution without crushing them.

          Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.

            Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.

              Transfer cooked pancakes to a plate and keep warm while you repeat with the remaining batter.

                Prep Time, Total Time, Servings: 15 mins | 25 mins | 4 servings

                  - Presentation Tips: Stack pancakes high and drizzle with maple syrup or a dollop of whipped cream. Garnish with extra blueberries and a sprinkle of powdered sugar for a beautiful finish!