Super fluffy and moist Lemon Blueberry Pancakes made with yogurt for a scrumptious breakfast the whole family will love!
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 eat 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.
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!
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 boys, 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.
But wait, there's more morning greatness!
- The Best Shakshuka
- Favorite Fluffy Whole Grain Pancakes
- Spinach, Mushroom and Artichoke Quiche with Spelt Crust
- Fluffy Vegan Pancakes with Blueberry Topping
- Fluffy Vegan Lemon Blueberry Muffins
I mean can every meal be lemon blueberry pancakes??
Fluffy Lemon Blueberry Pancakes Recipe
- 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!
Ingredients
- 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
- In a large bowl, whisk together flour, baking powder and salt.
- In a liquid measuring cup, add almond milk, lemon juice, zest, yogurt, oil, egg, maple syrup and vanilla extract. Whisk until well combined.
- 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!
- 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.
- Devour warm with a drizzle of pure maple syrup and a giant cup of coffee!
Notes
GLUTEN FREE: Use my favorite gluten free baking flour!
Sarah says
Oh my word this was a flavor explosion in the mouth! So so delicious and flavorful! The only thing I would change is doubling the recipe for our family of 3 who devoured these pancakes!
★★★★★
Alexis Joseph says
Best news ever! Heck yes to a double recipe 🙂 thanks a ton for your sweet comment and review, Sarah!
rulla risto says
Hello,
Loved the pancakes! Just wondering why the eggs were left out of the instructions?
Rulla
Alexis says
Amazing! That was an error on my part--thanks for catching. Updated!
rulla risto says
Hello,
Loved the pancakes! Just wondering why the eggs were left out of the instructions? A
Rulla
Marissa Potente says
These pancakes had a great lemon flavor and were nice a fluffy! Will definitely be adding them to my Sunday pancake rotation.
★★★★★
Alexis says
Yayyy thanks so much, Marissa! Such a good Sunday treat 🙂
Emily says
There’s are the best! Such a yummy treat that my whole family enjoys!
★★★★★
Alexis says
Yayyy thanks, Emily!
Megan says
I need to try these! Did you use plain Greek yogurt (vs. vanilla)?
Alexis says
I used plain but plain or vanilla is great!
Dylan says
These pancakes are so good, and such summery flavors! Major yum!
★★★★★
Alexis says
I wish we could eat a stack together!