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plate 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!


Ingredients

Units Scale
  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 2/3 cup milk (I used unsweetened vanilla almond)
  • 2 tbsp fresh lemon juice
  • Zest of 1 large lemon
  • 1/4 cup Greek yogurt (I used 2%)
  • 1 tbsp oil (I used avocado oil)
  • 1 large egg
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 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, egg, 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 1/4 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!

Notes

GLUTEN FREE: Use my favorite gluten free baking flour!

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