Blueberry Lemon Pancakes Recipe

Name: Blueberry Lemon Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 1/3 cups Lemon Greek Yogurt; 2 whole Egg Whites; 1/2 teaspoons Vanilla Extract; 1/2 cups White Whole Wheat Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Sugar; 1 dash Salt; 1/4 cups Non-fat Milk; 1/2 cups Blueberries, Fresh; FOR THE YOGURT SAUCE:; 3 Tablespoons Lemon Yogurt; 1 Tablespoon Maple Syrup; 1/4 cups Blueberries (optional)

Servings: persons

FOR THE PANCAKES:
1/3 cups Lemon Greek Yogurt
2 whole Egg Whites
1/2 teaspoons Vanilla Extract
1/2 cups White Whole Wheat Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Sugar
1 dash Salt
1/4 cups Non-fat Milk
1/2 cups Blueberries, Fresh
FOR THE YOGURT SAUCE:
3 Tablespoons Lemon Yogurt
1 Tablespoon Maple Syrup
1/4 cups Blueberries (optional)

1
For the pancakes, mix Greek yogurt, egg whites and vanilla extract in a small bowl.
2
In a separate bowl, combine flour, baking soda, sugar, and salt.
3
Combine both mixtures and whisk till evenly mixed. Add milk, stir until combined (if the batter still seems too thick, add a bit more milk). Fold in blueberries.
4
Spray a nonstick skillet with cooking spray and place 1/4 cup of batter onto skillet. Cook over medium heat till bubbles start appearing through the top of the pancake and then flip, about 1-2 minutes on each side. Note: I spread out my batter with the spatula to cook more evenly.
5
For the yogurt syrup, add yogurt and maple syrup in a small bowl and stir together until combined. Add yogurt syrup on top and garnish with blueberries.
6
Enjoy!
7
Calories per serving: 251, Fat: .06, Cholesterol: .06, Sodium: 267, Potassium: 103, Carbs: 45, Fiber: 5.5, Sugar: 19.6 (blueberries contribute most of the sugar), Protein: 17

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE PANCAKES:, 1/3 cups Lemon Greek Yogurt, 2 whole Egg Whites, 1/2 teaspoons Vanilla Extract, and more.

Yes, Blueberry Lemon Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Lemon Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions