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Servings:

Blueberry Lemon Yogurt Pancakes

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

Total Time

50min

0.0

0 Ratings

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

2 1/4 cups

All-Purpose Flour

•

3/4 cup

Granulated Sugar

•

1 Tbsp

Baking Powder

•

as needed

Ground Cinnamon

•

1 pinch

Salt

•

1 1/4 cups

Milk

•

3/4 cup

Vanilla Greek Yogurt

•

1 tsp

Vanilla Extract

•

Large Lemon , zested

•

Eggs , separated

•

1 1/4 cups

Fresh Blueberries

•

as needed

Butter

•

to taste

Maple Syrup

Cooking Instructions

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) .

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) .

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.

Serve with Maple Syrup (to taste) .

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.

Nutrition Per Serving

CALORIES

186

FAT

2.4 g

PROTEIN

6.3 g

CARBS

34.6 g