Print

Fluffy Blueberry Lemon Pancakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 3 reviews

These Fluffy Blueberry Lemon Pancakes combine the vibrant flavors of fresh lemon zest and juicy blueberries for a delightful breakfast treat. Made with whole wheat flour and Greek yogurt, they offer a tender, moist texture with a light and airy finish. Perfect for a weekend brunch or a special morning gathering, these pancakes are easy to prepare and stay warm until served.

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

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

Add-ins

  • 1-1/3 cups fresh or slightly thawed frozen blueberries coated with 2 tablespoons of flour

Other

  • Non-stick cooking spray or melted butter for the pan
  • Maple syrup, for serving (optional)
  • Extra blueberries for garnish (optional)

Instructions

  1. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined to ensure even leavening.
  2. Combine wet ingredients: In a separate medium bowl, whisk together the Greek yogurt, lemon juice, lemon zest, vanilla extract, and milk until smooth. Gradually beat in the lightly beaten eggs until the mixture is uniformly combined.
  3. Make the batter: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Be careful not to overmix, as this can cause the pancakes to turn dense rather than fluffy. Let the batter rest while prepping the cooking surface.
  4. Preheat the griddle or skillet: Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with non-stick cooking spray or melted butter to prevent sticking.
  5. Cook the pancakes: Using a 1/4 cup measuring cup, scoop the batter onto the preheated pan. If the batter is thick, flatten each pancake slightly with a spatula. Press coated blueberries into the batter. When bubbles begin to form on the surface and edges look set (about 2-3 minutes), carefully flip the pancakes and cook for an additional 1 to 2 minutes until the underside is golden brown.
  6. Keep warm: Transfer cooked pancakes to a baking sheet or platter and keep warm in a low oven while cooking the remaining batter.
  7. Serve: Serve the pancakes warm with maple syrup and extra blueberries if desired for a fresh and tangy breakfast experience.

Notes

  • Coating the blueberries in flour helps prevent them from sinking to the bottom of the batter during cooking.
  • Allowing the batter to rest before cooking improves texture and fluffiness.
  • If using frozen blueberries, thaw slightly and drain excess liquid before coating with flour.
  • Adjust the heat as necessary to avoid burning the pancakes while ensuring they cook through.
  • For a dairy-free alternative, substitute Greek yogurt and milk with plant-based options.

Find it online: https://glowcooks.com/fluffy-blueberry-lemon-pancakes-recipe/