Lemon Vanilla Pancakes With Fresh Blueberries

Name: Lemon Vanilla Pancakes With Fresh Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces, weight Blueberries; 2 teaspoons Granulated Sugar; 1 cup Whole Wheat Flour; 1/2 cups All-purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1-1/2 cup Organic Low-fat Plain Greek Yogurt; 1/2 cups Organic 1% Milk; 2 Organic Pastured Eggs; 2 Tablespoons Granulated Sugar; 4 teaspoons Extra Virgin Olive Oil Plus More For Greasing Your Griddle; 4 teaspoons Pure Vanilla Extract; 1 Lemon; 3 Tablespoons Confectioners Sugar

Servings: persons

24 ounces, weight Blueberries
2 teaspoons Granulated Sugar
1 cup Whole Wheat Flour
1/2 cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
1-1/2 cup Organic Low-fat Plain Greek Yogurt
1/2 cups Organic 1% Milk
2 Organic Pastured Eggs
2 Tablespoons Granulated Sugar
4 teaspoons Extra Virgin Olive Oil Plus More For Greasing Your Griddle
4 teaspoons Pure Vanilla Extract
1 Lemon
3 Tablespoons Confectioners Sugar

1
Add the fresh blueberries and the first amount of granulated sugar to a bowl and stir until well combined. Allow berries to sit and soak in the sugar.
2
In a mixing bowl, sift together the dry ingredients: whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
3
In a separate large mixing bowl, whisk the following until well combined: yogurt, milk, eggs, second amount of granulated sugar, olive oil, and vanilla extract. Grate the lemon with a citrus zester and whisk the zest in with the batter.
4
Add the flour mixture to the yogurt mixture, and stir just until ingredients are combined.
5
Lightly grease a large flat skillet with a very thin layer of olive oil. Heat the skillet over medium heat.
6
When the skillet is hot, pour 1/4 cup of the batter onto the skillet to create a pancake. Depending upon the size of the skillet, add 1-3 more pancakes. When edges turn golden and bubbles begin to form in the center, after about 4-5 minutes, use a spatula to flip the pancakes. Cook for about 3 minutes more, until the second side is light golden. Remove cooked pancakes to a plate. Repeat until all pancakes are cooked.
7
Squeeze a bit of fresh juice from the lemon over each pancake. Sprinkle confectioners' sugar over each pancake by pouring the sugar into a fine-mesh strainer and tapping it over the pancakes. Top each pancake with heaping spoonfuls of fresh blueberries, and serve.

518

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

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 24 ounces, weight Blueberries, 2 teaspoons Granulated Sugar, 1 cup Whole Wheat Flour, 1/2 cups All-purpose Flour, and more.

Yes, Lemon Vanilla Pancakes With Fresh Blueberries 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!