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Blueberry and Lemon Pancakes Recipe

Fluffy blueberry and lemon pancakes made with Greek yogurt and fresh lemon zest for bright flavor and tender texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups milk
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 3 tablespoons melted butter or neutral oil
  • 1 teaspoon vanilla extract
  • zest of 1 to 2 lemons
  • 1 to 2 tablespoons lemon juice
  • 1 1/2 cups blueberries fresh or frozen
  • butter or oil for the pan for cooking

Method
 

  1. Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  2. Mix wet ingredients. In a second bowl, whisk milk, Greek yogurt, eggs, melted butter, vanilla, lemon zest, and lemon juice.
  3. Combine. Pour wet into dry and stir gently until just combined. The batter should look a little lumpy.
  4. Fold in blueberries. Gently fold in blueberries. If using frozen, add them straight from the freezer.
  5. Rest. Let batter rest 5 to 10 minutes while you heat the pan.
  6. Cook. Heat a nonstick skillet or griddle over medium heat and lightly butter it. Scoop batter (about 1/4 cup each) and cook 2 to 3 minutes until bubbles form and the edges look set. Flip and cook 1 to 2 minutes more until cooked through.
  7. Serve. Serve warm with butter, maple syrup, and extra lemon zest if you want.

Notes

If you want to use honey instead of sugar, use 2 to 3 tablespoons honey and reduce milk by 2 tablespoons to keep the batter from getting too thin.
For taller pancakes, keep lemon juice to 1 tablespoon and rely on zest for flavor.