Lemon Yogurt Pancakes With Blueberry Syrup Recipe

Name: Lemon Yogurt Pancakes With Blueberry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 1 cup Bisquick; 2 teaspoons Baking Powder; 1 Tablespoon Sugar; 1/2 cups Milk; 1 whole Egg; 1 container (6 Oz. Size) Lemon Greek Yogurt (I Use Chobani); 1 whole Lemon, Zested (Reserve Juice For Blueberry Syrup); 1 teaspoon Vanilla Extract; FOR THE BLUEBERRY SYRUP:; 1/2 cups Fresh Blueberries; 1/2 cups Sugar; 1/2 cups Water; 1 whole Lemon, Juiced; 2 Tablespoons Pure Maple Syrup

Servings: persons

FOR THE PANCAKES:
1 cup Bisquick
2 teaspoons Baking Powder
1 Tablespoon Sugar
1/2 cups Milk
1 whole Egg
1 container (6 Oz. Size) Lemon Greek Yogurt (I Use Chobani)
1 whole Lemon, Zested (Reserve Juice For Blueberry Syrup)
1 teaspoon Vanilla Extract
FOR THE BLUEBERRY SYRUP:
1/2 cups Fresh Blueberries
1/2 cups Sugar
1/2 cups Water
1 whole Lemon, Juiced
2 Tablespoons Pure Maple Syrup

1
For the pancakes, combine Bisquick, baking powder, and sugar in a bowl. In another bowl, mix milk, egg, yogurt, lemon zest, and vanilla until well combined. Pour the wet ingredients into the dry ingredients slowly and stir just until well combined. Set aside.
2
For the syrup, in a medium saucepan, add blueberries, sugar, water, lemon juice, and maple syrup. Bring to a boil and reduce to a simmer. Stir occasionally.
3
Spray a pan over medium heat with nonstick spray or grease with butter. Pour about 1/4 cup of the pancake batter into the pan. Let bubbles form on the top of the pancake. Flip once bubbles form on top, and the pancake is golden brown. Top with blueberry syrup.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 15 ingredients. The key ingredients include: FOR THE PANCAKES:, 1 cup Bisquick, 2 teaspoons Baking Powder, 1 Tablespoon Sugar, and more.

Yes, Lemon Yogurt Pancakes With Blueberry Syrup 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.

Lemon Yogurt Pancakes With Blueberry Syrup

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