Lemon-Blueberry Yogurt Pancakes – a delicious recipe with Lemon flavored, Flour, Sugar, Salt, Baking Soda, Lemon-zested. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place a skillet or large pan over medium-low heat.
2
In a bowl, combine lemon greek yogurt, flour, sugar, salt and baking soda. Gently stir together until just combined. In a separate small bowl, combine the beaten eggs and vanilla extract. Pour the eggs into the yogurt/flour mixture. Gently stir to combine. Add in the zest and juice of half a lemon and 1/2 cup of fresh blueberries. Fold in to combine.
3
Using either cooking spray or butter, grease up the skillet. Pour 1/8 cup of pancake batter onto the skillet for each pancake and spread batter out on griddle with measuring cup. Cook for 1-2 minutes until the bubbles on top of the pancake start to pop. Flip them over and cook for an additional minute. Repeat with the remaining batter.
4
Stack the pancakes on a plate and serve them with butter and maple syrup.
171
kcal
Calories
7
g
Fat
16
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 6 ounces Lemon flavored Greek Yogurt, 1/4 cup Flour, 1 tablespoon Sugar, 1/2 teaspoon Salt, and more.
Yes, Lemon-Blueberry Yogurt 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.
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