These are fluffy and gorgeous blueberry-lemon yogurt pancakes that are so simple to make and perfect for breakfast!
Author: Jeanie and Lulu's Kitchen
Vanilla Greek Yogurt
In a large bowl, whisk together
All-Purpose Flour (2 1/4 cups)
Granulated Sugar (3/4 cup)
Baking Powder (1 Tbsp)
Salt (1 pinch)
Ground Cinnamon (1/2 tsp)
In a second bowl, whisk together
Milk (1 1/4 cups)
Vanilla Greek Yogurt (3/4 cup)
Vanilla Extract (1 tsp)
Pour the wet mixture into the dry mixture and gently whisk it all together until combined into a uniform batter.
In a separate bowl, beat the egg whites with a hand mixer or a stand mixer, until they form stiff peaks and are like clouds.
With a spatula, fold the egg whites into the batter mixture together with the
Fresh Blueberries (1 1/4 cups)
Preheat an electric griddle to 350 degrees F (180 degrees C) or a griddle pan over medium-high heat. Grease it liberally with
Butter (as needed)
Cook the batter in batches in your desired size. Use a cookie scoop to put the batter into the griddle, and let them cook for 3-4 minutes on each side.
Maple Syrup (to taste)
Yields 32 pancakes.
Batter can be done the night before and stored in the fridge.
Freeze and easy to heat up during the week for a quick indulgent breakfast.
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.