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To make Lemon Blueberry Greek Yogurt Pancakes, you need a few key ingredients. Here’s the complete list: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 tablespoon sugar - 1 cup Greek yogurt (plain, full-fat or low-fat) - 1 large egg - 1 tablespoon lemon zest (freshly grated) - 2 tablespoons lemon juice (freshly squeezed) - 1/2 cup fresh blueberries (plus extra for serving) - 1 tablespoon melted coconut oil (or butter) - Cooking spray or additional oil for the pan Each ingredient plays a vital role. The flour gives structure, while the baking powder and baking soda help the pancakes rise. Salt and sugar balance the flavors. Greek yogurt adds creaminess and protein. The lemon zest and juice bring a bright, fresh taste. Fresh blueberries add sweetness and color. Lastly, coconut oil or butter creates a rich flavor and a tender texture. Keep these ingredients handy, and you’ll be set to whip up delightful pancakes that are both tasty and fluffy! {{ingredient_image_1}} Start by taking a medium bowl. Add 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 tablespoon of sugar. Whisk these ingredients together until they mix well. This step is key for making your pancakes light and fluffy. In a large bowl, add 1 cup of Greek yogurt. Next, crack in 1 large egg. Then, add 1 tablespoon of fresh lemon zest and 2 tablespoons of fresh lemon juice. Pour in 1 tablespoon of melted coconut oil too. Mix everything together until it becomes smooth. This blend adds creaminess and a zesty flavor to your pancakes. Now, it’s time to combine the two mixtures. Gradually add the dry ingredients to the wet mix. Use a spatula to fold them gently together. Be careful not to overmix; a few lumps are okay. Once combined, gently fold in 1/2 cup of fresh blueberries. This adds bursts of sweetness in every bite. Heat a non-stick skillet over medium heat. Lightly grease the surface with cooking spray or a bit of oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes. You will see bubbles form on the surface, and the edges should look set. Flip the pancakes and cook for another 2-3 minutes until they turn golden brown. Once cooked, transfer the pancakes to a plate. Keep them warm while you cook the rest. Serve the pancakes warm, topped with more fresh blueberries. A drizzle of honey or maple syrup makes for a sweet finish. You can stack the pancakes high on the plate and sprinkle some powdered sugar on top. A wedge of lemon adds a nice touch too! To keep your pancakes fluffy, avoid overmixing. When you combine the dry and wet ingredients, use a spatula to fold them together. Mix just until you see no dry flour. Small lumps are okay. Overmixing makes the batter tough. Remember, gentle mixing is key to light and airy pancakes. You can add extra flavor with a few optional ingredients. Consider mixing in a pinch of cinnamon or some vanilla extract. A bit of almond extract also works well. If you like a sweeter taste, add more sugar. These options give your pancakes a unique twist. Feel free to experiment and find what you love! For perfect pancakes, set your heat to medium. Too high a heat burns the outside and leaves the inside raw. Use a non-stick skillet and lightly grease it with cooking spray or oil. Pour about 1/4 cup of batter for each pancake. Watch for bubbles on the surface. This shows it's time to flip them. Cook until both sides are golden brown. This method ensures even cooking and a nice texture. Pro Tips Use Room Temperature Ingredients: Ensure your Greek yogurt and egg are at room temperature for a smoother batter and fluffier pancakes. Don’t Overmix: Gently folding the batter helps retain the air bubbles, making your pancakes light and fluffy. Stop mixing as soon as you see no dry flour. Adjust Cooking Temperature: If pancakes are browning too quickly, reduce the heat slightly. Medium-low is often the best setting for even cooking. Experiment with Add-ins: Feel free to customize your pancakes by adding nuts, chocolate chips, or different fruits for varied flavors and textures. {{image_2}} You can swap blueberries for other fruits. Raspberries add a tart flavor. Strawberries bring sweetness and color. Blackberries are also tasty and juicy. Feel free to mix fruits. Adding a variety can make your pancakes fun and unique. If you need gluten-free pancakes, use almond flour or oat flour. Both work well and taste great. For a dairy-free option, try coconut yogurt or almond yogurt. These will keep your pancakes moist and fluffy. Just make sure to read labels if you have allergies. To boost nutrition, add nuts or seeds. Chopped walnuts or flaxseeds can enhance flavor. You can also mix in a scoop of protein powder for extra health benefits. This makes your pancakes not just tasty but also filling. Enjoy creating your own version! You may have leftover pancakes after a great meal. To store them, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to save them longer, freeze them. Stack the pancakes with parchment paper in between. This keeps them from sticking. Then, wrap the stack in plastic wrap. Place it in a freezer-safe bag. These pancakes can last up to two months in the freezer. When you want to enjoy your pancakes again, reheating is simple. The best way is to use a skillet. Heat it over medium-low heat. Place the pancakes in the skillet for about one to two minutes on each side. This method keeps them fluffy and warm. You can also use the microwave. Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel. Heat them for about 20-30 seconds. This helps keep moisture in. Avoid overheating, or they may dry out. Enjoy your pancakes as if they were just made! Yes, you can make these pancakes ahead. Prepare the batter in advance and store it in the fridge for up to 24 hours. Just stir the batter lightly before cooking. You can also make the pancakes and keep them warm in the oven at 200°F (93°C). This way, they stay fluffy and ready to serve. Yes, you can use other yogurts. Plain yogurt works well, but it may change the texture slightly. If you want a creamier taste, you can use full-fat yogurt. Non-dairy yogurt is also an option. Just check if it has a similar thickness, as it affects the pancake's fluffiness. To make fluffier pancakes, don’t overmix the batter. Mix until just combined, with some lumps remaining. Adding an extra teaspoon of baking powder can help too. Let the batter rest for a few minutes before cooking. This allows the baking powder to activate and creates air bubbles, making your pancakes light and fluffy. You have many tasty options for toppings. Fresh blueberries are a great choice. You can also add sliced bananas or strawberries. For a sweet touch, drizzle honey or maple syrup. Greek yogurt adds creaminess, while a sprinkle of powdered sugar gives a nice look. Mix and match to find your favorite! You learned how to make delicious lemon blueberry pancakes. We covered all the key ingredients and steps needed for perfect pancakes. You can also explore variations for different tastes and even make them gluten-free. Remember to store leftovers properly and reheat them the right way. Enjoy your cooking adventure. These pancakes will surely impress! Get creative with toppings and make them your own. Happy pancake making!

Lemon Blueberry Greek Yogurt Pancakes

Delicious and fluffy pancakes made with Greek yogurt, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup Greek yogurt (plain, full-fat or low-fat)
  • 1 large egg
  • 1 tablespoon lemon zest (freshly grated)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1/2 cup fresh blueberries (plus extra for serving)
  • 1 tablespoon melted coconut oil (or butter)
  • 1 serving cooking spray or additional oil for the pan

Instructions
 

  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
  • In a large bowl, combine the Greek yogurt, egg, lemon zest, lemon juice, and melted coconut oil. Mix until smooth and well incorporated.
  • Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or spoon until just combined. Be careful not to overmix.
  • Gently fold in the fresh blueberries to the batter.
  • Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a bit of oil.
  • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
  • Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
  • Transfer cooked pancakes to a plate and keep warm while you repeat with the remaining batter.
  • Serve the pancakes warm, topped with additional blueberries and a drizzle of honey or maple syrup if desired.

Notes

Stack the pancakes high on a plate, sprinkle with powdered sugar, and garnish with fresh blueberries and a wedge of lemon on the side for a pop of color. Enjoy with a dollop of Greek yogurt on top for extra creaminess!
Keyword blueberry, breakfast, Greek yogurt, lemon, pancakes