Blueberry Lemon Pancakes are super fluffy with Greek yogurt and bursting with the perfect balance of sweet blueberries and lemon in every bite. Best of all, they’re so easy to make with this recipe & video!
Weekend breakfasts are our favorite around here! As much as we love french toast bakes –> Blueberry, Strawberry, Mixed Berry French Toast anyone? Nothing beats our love for a full stack of pancakes on a lazy Sunday.
They really are a magical thing. Sort of like having soft and fluffy cake for breakfast and the most perfect way to start the weekend.
This recipe starts off with my favorite melt-in-your mouth pancake base and come together in no time flat. Plus, they’re made a little bit healthier since I love swapping in white whole wheat flour for all purpose. It helps to add a touch of fiber without the husband or kids noticing a difference in taste.
The pancakes cook up super fluffy and thick from the Greek yogurt and are bursting with fresh, plump berries and a light lemony flavor in every bite.
If you are using frozen blueberries, thaw them slightly and toss in a light coating of flour. Then sprinkle them evenly on top of the pancakes when they start cooking – this helps to prevent purple pancakes 🙂
Serve them plain or drizzle them with a good dose of maple syrup – either way, it’s what weekend dreams are made of.
Just grab your fork and dig in ♥
Make ahead tips for Fluffy Blueberry Lemon Pancakes
- gather all the dry ingredients to a bowl the night before and cover with lid
- gather all the wet ingredients in a an airtight container and store in the fridge