13 INGREDIENTS • 8 STEPS • 50MINS

Blueberry Lemon Yogurt Pancakes

Name: Blueberry Lemon Yogurt Pancakes
Total time: PT3000.0S
Yield: 12
Ingredients: 2 1/4 cup All-Purpose Flour; 3/4 cup Granulated Sugar; 3 teaspoon Baking Powder; 1/2 teaspoon Ground Cinnamon; 1 pinch Salt; 1 1/4 cup Milk; 3/4 cup Vanilla Greek Yogurt; 1 teaspoon Vanilla Extract; 1 Lemon; 3 Egg; 1 1/4 cup Fresh Blueberry; as needed Butter; to taste Maple Syrup

Recipe

These are fluffy and gorgeous blueberry-lemon yogurt pancakes that are so simple to make and perfect for breakfast!

Add to plan

Save

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

2 1/4 cups

All-Purpose Flour

3/4 cup

Granulated Sugar

1 Tbsp

Baking Powder

as needed

Ground Cinnamon

1 pinch

1 1/4 cups

3/4 cup

1 tsp

1

Large Lemon, zested

3

Eggs, separated

1 1/4 cups

Fresh Blueberries

as needed

Butter

for the griddle

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

Blueberry Lemon Yogurt Pancakes

Save

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 Flour (2 1/4 cups), Sugar (3/4 cup), Baking Powder (1 Tbsp), Salt (1 pinch), and Cinnamon (as needed).

step 2

In a second bowl, whisk together Milk (1 1/4 cups), Greek Yogurt (3/4 cup), Vanilla Extract (1 tsp), Lemon Zest (1), and Egg Yolks (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 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 8

Serve with Maple Syrup (to taste).