Fluffy Lemon Yogurt Pancakes

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Super fluffy and moist Lemon Blueberry Pancakes made with yogurt for a scrumptious breakfast the whole family will love!

plate of lemon blueberry pancakes with fork

plate of lemon blueberry pancakes with fork

The breakfast gods are calling. We better pick up the phone!!

These lemon blueberry pancakes are everything I ever wanted in a pancake. Epically soft and fluffy. Packed with bright lemon and sweet blueberry favor. Melt in your mouth gooooood. I’m jumping up and down over here, people!

I haven’t posted a legit breakfast recipe in what feels like centuries. Oatmeal cups and quick breads yes, but nothing like pancakes n’ eggs.

The funny thing is that we pancakes pretty much every dang weekend. We rotate between these Favorite Fluffy Whole Grain Pancakes and Fluffy Vegan Pancakes. Both are totally scrumptious and simple to make.

And man, have I learned about fluff factor. A hot pan and a thick batter are non-negotiable, my friends.

gold fork taking bite of lemon blueberry pancakes

gold fork taking bite of lemon blueberry pancakes

The best pancake griddle

I registered for this 11 inch ceramic griddle for our wedding and it’s definitely one of my most used kitchen tools. I’ve learned that they key is to not use any oil and not put the heat on too high. Medium low works perfect with this pan!

The key to light and fluffy pancakes

  • THICK batter. I always use a higher ratio of flour to liquid for thick and fluffy pancakes.
  • Not over-mixing the batter. Lumps are your friend! Over-mixing means overworking the wheat protein (gluten) which leads to dense, chewy pancakes. Gently fold the batter with a wooden spoon, knowing some streaks of flour are totally fine.
  • All purpose flour: I know I usually go whole wheat, but trust me when I say I far preferred the flavor and texture of all purpose flour here. Light and fluffy is the name of the game!
  • A hot skillet. When you put a drop of water on the skillet, it should sizzle. You want the pan hot enough that you’ll get that nice browning but not so hot that the exterior burns. I like just below medium or medium low heat. You can oil or butter the pan if it’s not non-stick.
  • Baking powder. You’ve gotta have a trusty leavening agent!

bowl of pancake batter with wooden spoon

bowl of pancake batter with wooden spoon

Tips to store, reheat and freeze pancakes

Pancakes reheat and freeze amazingly well. We’re talkin’ epic breakfast all week long! Make a batch on Sunday and store them in the refrigerator in an air-tight container for easy, healthy breakfasts all week. Simply pop them in the toaster or microwave for 20-30 seconds to warm up before serving.

To freeze these bad bots lay them in a single layer on a parchment-lined baking sheet and place in the freezer. Once they’re frozen, transfer to a baggie and store for up to two months. Freezing them flat prevents them from sticking together once frozen.

lemon blueberry pancakes on cooling rack

lemon blueberry pancakes on cooling rack

But wait, there’s more morning greatness!

I mean can every meal be lemon blueberry pancakes??

gold fork with stack of lemon blueberry pancakes

gold fork with stack of lemon blueberry pancakes

Print

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plate of lemon blueberry pancakes with forkplate of lemon blueberry pancakes with fork

Fluffy Lemon Blueberry Pancakes


  • Author:
    Alexis Joseph | Hummusapien

  • Prep Time:
    10 minutes

  • Cook Time:
    10 minutes

  • Total Time:
    20 minutes

  • Yield:
    9 pancakes 1x

  • Category:
    Breakfast

  • Method:
    Stovetop

  • Cuisine:
    American

  • Diet:
    Vegetarian

Description

Super fluffy and moist Lemon Blueberry Pancakes made with yogurt for a scrumptious breakfast the whole family will love!


  • 1 cup all purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp fine sea salt
  • ⅔ cup milk (I used unsweetened vanilla almond)
  • 2 tbsp fresh lemon juice
  • Zest of 1 large lemon
  • ¼ cup Greek yogurt (I used 2%)
  • 1 tbsp oil (I used avocado oil)
  • 1 large egg
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • ½ cup fresh blueberries

Instructions

  1. In a large bowl, whisk together flour, baking powder and salt.
  2. In a liquid measuring cup, add almond milk, lemon juice, zest, yogurt, oil, maple syrup and vanilla extract. Whisk until well combined.
  3. Pour wet ingredients into dry ingredients and mix with a wooden spoon just until combined, being careful not to over-mix the batter. Lumps are good!
  4. Warm a pat of butter or oil in a large skillet over medium heat. Once hot, add ¼ cup of batter to skillet, repeating as needed. Top each pancake with 4-5 blueberries. Cook for 2-3 minutes per side, flipping once bubbles start to form and cooking 1-2 minutes or until golden. Turn down the heat if pancakes are cooking too fast.
  5. Devour warm with a drizzle of pure maple syrup and a giant cup of coffee!

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