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Blueberry Lemon Yogurt Pancakes
Recipe

13 INGREDIENTS • 8 STEPS • 50MINS

Blueberry Lemon Yogurt Pancakes

These are fluffy and gorgeous blueberry-lemon yogurt pancakes that are so simple to make and perfect for breakfast!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
These are fluffy and gorgeous blueberry-lemon yogurt pancakes that are so simple to make and perfect for breakfast!
50MINS
Total Time
$0.91
Cost Per Serving
Ingredients
Servings
12
US / Metric
Baking Powder
1 Tbsp
Baking Powder
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Salt
1 pinch
Milk
1 1/4 cups
Lemon
1
Large Lemon, zested
Egg
3
Eggs, separated
Butter
as needed
Butter
for the griddle
Maple Syrup
to taste
Maple Syrup
for topping
Nutrition Per Serving
VIEW ALL
Calories
186
Fat
2.4 g
Protein
6.3 g
Carbs
34.6 g
Add to plan
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Blueberry Lemon Yogurt Pancakes
Save
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

Author's Notes

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.
Cooking InstructionsHide images
step 1
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), and Ground Cinnamon (1/2 tsp).
step 2
In a second bowl, whisk together Milk (1 1/4 cups), Vanilla Greek Yogurt (3/4 cup), Vanilla Extract (1 tsp), Lemon (1), and Eggs (3).
step 3
Pour the wet mixture into the dry mixture and gently whisk it all together until combined into a uniform batter.
step 4
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.
step 5
With a spatula, fold the egg whites into the batter mixture together with the Fresh Blueberries (1 1/4 cups).
step 5 With a spatula, fold the egg whites into the batter mixture together with the Fresh Blueberries (1 1/4 cups).
step 6
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).
step 7
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.
step 7 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.
step 8
Serve with Maple Syrup (to taste).
step 8 Serve with Maple Syrup (to taste).
Tags
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Breakfast
American
Brunch
Shellfish-Free
Vegetarian
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