Go Back
Homemade Lemon Blueberry Yogurt Pancakes recipe photo
Print Recipe Save it for later

Lemon Blueberry Yogurt Pancakes

These Lemon Blueberry Yogurt Pancakes are fluffy, tangy, and bursting with flavor! Perfect for a delightful breakfast or brunch.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 cup milk
  • 1 tablespoon lemon juice
  • 1/2 cup whole milk blueberry yogurt (can substitute vanilla yogurt)
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons unsalted butter (melted)
  • 1/2 cup whole wheat flour (or substitute all-purpose flour)
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup fresh or frozen blueberries

Instructions

  • In a mixing bowl, combine the milk and lemon juice. Let it sit for a few minutes to create buttermilk. Then, add the blueberry yogurt, lemon zest, vanilla extract, and egg to the bowl. Whisk until everything is well combined.
  • In a separate small bowl, melt the unsalted butter. Allow it to cool slightly before adding it to the wet mixture to prevent cooking the egg.
  • In another bowl, whisk together the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt until well mixed.
  • Pour the wet ingredients into the bowl with the dry ingredients. Gently fold until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  • Place your non-stick skillet or griddle over medium heat. Allow it to warm up for a couple of minutes. You can test the heat by sprinkling a few drops of water; if they sizzle and evaporate, it’s ready!
  • Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
  • Transfer the pancakes to a plate and keep them warm while you cook the remaining batter. Serve with maple syrup, fresh fruit, or a dollop of yogurt for an extra treat!

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Non-stick Skillet or Griddle
  • Spatula

Notes

  • Using yogurt adds a delightful tang and keeps pancakes moist.
  • Letting the batter rest for a few minutes can lead to fluffier pancakes.
  • Frozen blueberries work just as well as fresh; fold them in gently.