LEMON BLUEBERRY GREEK YOGURT PANCAKES

These Lemon Blueberry Greek Yogurt Pancakes are light, fluffy and made healthier with whole wheat flour! They’re loaded with blueberries and pack a punch of citrus flavor!




I will often swap out the liquid for yogurt because it adds a nice boost of protein, and I always use whole wheat flour in pancakes, and for most of my baking. I know that since I will never quit carbs, I need to make them better for me.
I also don’t ever add sugar to my pancakes. Usually, they’re either smothered in syrup or whipped cream and berries, so I don’t feel like we’re really missing out. If you’re going to eat the pancakes plain without those things, you may want to add in a couple of tablespoons of sugar.

NOTES :

  • Cooking pancakes on a large griddle has changed my life forever. Now we can cook them all at once and actually eat together!
  • All you need is a mixing bowl and a whisk for these babies — no fancy equipment required!
  • If you have leftovers, freeze them in a large freezer bag! Then you can pop them in the microwave, toaster or reheat in a frying pan.

Pancakes are kind of our go-to for weekend breakfasts and those “oh, shoot, what am I going to make for dinner?!” kind of moments — they’re so quick to throw together and there’s a pretty good chance you always have all the ingredients on hand.


Lemon Blueberry Greek Yogurt Pancakes


PREP TIME
COOK TIME
TOTAL TIME
These Lemon Blueberry Greek Yogurt Pancakes are light, fluffy and made healthier with whole wheat flour! They're loaded with blueberries and pack a punch of citrus flavor!
Serves: 8 pancakes
INGREDIENTS
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup milk
  • 1 cup 0% vanilla or plain Greek yogurt
  • Zest and juice of 2 lemons
  • 1 teaspoon vanilla
  • 2 cups fresh blueberries
INSTRUCTIONS
  1. In a medium bowl, whisk together flour, baking powder and baking soda.
  2. Add in eggs, milk, yogurt, zest, juice, and vanilla and stir until combined.
  3. Fold in blueberries.
  4. Ladle desired amount onto a hot, lightly greased griddle and cook for about 3-4 minutes, until golden brown. Flip and cook another 3-4 minutes.
  5. Serve with whipped cream and more blueberries if desired!