Fluffy Blueberry Lemon Pancakes + VIDEO
These extra Fluffy Blueberry Lemon Pancakes will burst with blueberry and tangy lemon in every bite. If you're looking for a sweet start to your morning, this easy breakfast recipe will fulfill all of your cravings!
Ingredients
- 2 cups white whole wheat flour or all purpose flour
- 5 Tablespoons granulated sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1-1/4 cups Greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 2 large eggs , lightly beaten
- 1-1/3 cups fresh or slightly thawed frozen blueberries coated with a 2 tablespoons of flour*
- Griddle
Instructions
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In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In a separate medium bowl, add the Greek yogurt, lemon juice, lemon zest, vanilla extract, and milk and whisk until smooth. Slowly beat in eggs until combined.
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Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix as this will result in flat / less fluffy pancakes. Allow batter to rest while you preheat your griddle or pan.
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Preheat a griddle or a large non-stick skillet on medium heat. Grease with non-stick cooking spray or melted butter.
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Scoop 1/4 cup batter onto the preheated pan. If the batter is too thick, flatten pancakes with your spatula. Press fresh or frozen blueberries into the pancake batter. When bubbles begin to appear on the surface, flip carefully and cook for about 1 to 2 minutes until browned on the underside.
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Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
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Serve with maple syrup and extra blueberries, if desired.