Description
These Fluffy Blueberry Lemon Pancakes are a delightful breakfast treat featuring a perfect balance of tangy lemon zest and sweet blueberries. Made with white whole wheat flour and Greek yogurt, they are light, fluffy, and packed with wholesome flavor. Perfect for a weekend brunch, these pancakes are easy to prepare and sure to please the whole family.
Ingredients
Dry Ingredients
- 2 cups white whole wheat flour (or all purpose flour)
- 5 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons flour (for coating blueberries)
Wet Ingredients
- 1 1/4 cups Greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 2 large eggs, lightly beaten
Other
- 1 1/3 cups fresh or slightly thawed frozen blueberries
- Non-stick cooking spray or melted butter for greasing the pan
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Prepare wet ingredients: In a separate medium bowl, whisk the Greek yogurt, lemon juice, lemon zest, vanilla extract, and milk until smooth. Slowly beat in the eggs until the mixture is uniform.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to maintain fluffiness. Allow the batter to rest while you preheat the cooking surface.
- Preheat and grease pan: Heat a griddle or large non-stick skillet over medium heat and grease with non-stick spray or melted butter to prevent sticking.
- Cook the pancakes: Toss the blueberries with 2 tablespoons of flour to prevent sinking and fold them into the batter. Scoop 1/4 cup portions of batter onto the griddle. If the batter is thick, gently flatten each pancake with a spatula. Cook until bubbles form on the surface, then carefully flip and cook for an additional 1 to 2 minutes until golden brown on the other side.
- Keep warm: Transfer cooked pancakes to a baking sheet or platter and keep them warm in a low oven until all pancakes are made.
- Serve: Serve the pancakes warm with maple syrup and extra blueberries if desired for a refreshing and delicious breakfast.
Notes
- Coating the blueberries in flour helps prevent them from sinking to the bottom of the batter.
- Do not overmix the pancake batter; a few lumps are fine to keep pancakes fluffy.
- You can substitute all-purpose flour if white whole wheat flour is not available.
- Use fresh or frozen blueberries; make sure frozen blueberries are slightly thawed for best results.
- Keep cooked pancakes warm in a low oven (around 200°F/95°C) while finishing the batch.
- For a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
