Best 4 Lemon Blueberry Yogurt Pancakes Recipes

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Lemon blueberry yogurt pancakes are a delicious and easy-to-make breakfast option that is perfect for any occasion. With a light and fluffy texture, a slightly tangy flavor, and a burst of sweetness from the blueberries, these pancakes are sure to be a hit with everyone at the table. Whether you're looking for a special treat for a weekend brunch or a quick and easy weekday meal, lemon blueberry yogurt pancakes are the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON BLUEBERRY YOGURT PANCAKES



Lemon Blueberry Yogurt Pancakes image

Yogurt makes these pancakes extra moist and hearty. And with blueberries and lemon, they taste pretty amazing, too.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 15

1 cup milk
1 tablespoon lemon juice
1/2 cup 4 ounces whole milk blueberry yogurt (can substitute vanilla yogurt)
2 teaspoons lemon zest
1 teaspoon vanilla
1 egg
2 tablespoons unsalted butter (melted)
1/2 cup whole wheat flour (or substitute all-purpose flour)
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon salt
Or substitute 1 1/4 cup [url href="https://www.kitchentreaty.com/homemade-whole-wheat-pancake-mix/"]homemade whole wheat pancake mix[/url] for the flours
1/2 cup fresh or frozen blueberries

Steps:

  • In a medium bowl, stir together the milk and lemon juice. Allow to sit for about 10 minutes (this helps give the milk more buttermilk-like qualities and adds a bit of thickness and tang to the batter).
  • Whisk in the yogurt, lemon zest, vanilla, egg, and melted butter.
  • In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Pour the wet ingredients over the dry and stir just until incorporated. Add the blueberries and stir gently until distributed.
  • Heat a non-stick griddle or large frying pan over medium heat. Using a ⅓ cup measure, pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through. Note: if you're using frozen blueberries, you will likely have to cook your pancakes for a bit longer as the frozen blueberries take longer to warm.
  • Top with butter, maple syrup, and additional blueberries if desired.

GREEK YOGURT BLUEBERRY-LEMON PANCAKES



Greek Yogurt Blueberry-Lemon Pancakes image

Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar.

Provided by lutzflcat

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 11

1 ½ cups all-purpose flour
2 tablespoons baking powder
1 tablespoon white sugar
¼ teaspoon salt
1 cup vanilla-flavored almond milk
½ cup low-fat vanilla Greek yogurt (such as Cabot®)
1 large egg, lightly beaten
1 lemon, zested and juiced
1 teaspoon almond extract
1 tablespoon unsalted butter, melted
1 cup blueberries

Steps:

  • Whisk flour, baking powder, sugar, and salt together in a large bowl.
  • Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.
  • Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
  • Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 52.4 g, Cholesterol 55.6 mg, Fat 6 g, Fiber 3.7 g, Protein 9.7 g, SaturatedFat 2.7 g, Sodium 946 mg, Sugar 10 g

LEMON BLUEBERRY PANCAKES



Lemon Blueberry Pancakes image

Provided by Ree Drummond : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups plus 1 tablespoon cake flour
3 tablespoons sugar
1 heaping tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups evaporated milk (more if needed)
1 lemon, zested and juiced (more juice if lemon isn't very juicy)
2 tablespoons butter, melted, plus more softened for serving
1 1/2 teaspoons vanilla extract
1 large egg
1 cup blueberries
Maple or pancake syrup, warmed, for serving

Steps:

  • Heat a heavy skillet or grill over medium-low heat.
  • In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
  • In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
  • Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
  • Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
  • Serve with more softened butter and warm syrup.

Nutrition Facts : Calories 444 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 92 milligrams, Sodium 617 milligrams, Carbohydrate 66 grams, Fiber 2 grams, Protein 12 grams, Sugar 22 grams

LEMON BLUEBERRY PANCAKES



Lemon Blueberry Pancakes image

Lemon yogurt gives these hearty pancakes a fluffy texture and delectable flavor. My son couldn't get enough of them the first time we had them the first time we had them for breakfast. Top each stack with extra yogurt and berries.-Ann Flores, Seneca, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 pancakes,4 servings, 2 per serving.

Number Of Ingredients 11

1 egg
1 cup lemon yogurt, divided
1/2 cup fat-free milk
2 tablespoons canola oil
1 teaspoon lemon juice
1 cup all-purpose flour
Sugar substitute equivalent to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups blueberries, divided

Steps:

  • In a small bowl, whisk egg, 1/2 cup yogurt, milk, oil and lemon juice until blended. Combine the flour, sugar substitute, baking powder, baking soda and salt. Make a well in the center. Pour yogurt mixture into the well; stir just until moistened. Gently fold in 1 cup blueberries., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with remaining yogurt and blueberries.

Nutrition Facts : Calories 283 calories, Fat 10g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 809mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

Tips:

- Before beginning, ensure all ingredients are at room temperature to ensure even mixing and avoid curdling. - Properly measure all ingredients, especially the baking powder and baking soda, as accurate measurements are crucial for successful pancakes. - To achieve fluffy pancakes, do not overmix the batter. Mix just until the ingredients are combined. Overmixing can result in dense pancakes. - Heat your pan or griddle over medium heat to prevent burning. A properly heated pan will ensure even cooking and golden-brown pancakes. - Be patient when cooking the pancakes. Do not flip them too soon, or they may break apart. Wait until bubbles form on the surface and the edges begin to set before flipping. - Use a spatula to carefully flip the pancakes to avoid tearing them. - Serve your pancakes immediately with your favorite toppings, such as butter, syrup, fresh berries, or whipped cream.

Conclusion:

These lemon blueberry yogurt pancakes are an easy and delicious breakfast that is perfect for any occasion. With their fluffy texture, tangy lemon flavor, and sweet blueberries, these pancakes are sure to be a hit with everyone. Plus, they're packed with protein and fiber, making them a nutritious start to your day. So next time you're looking for a delicious and healthy breakfast, give these lemon blueberry yogurt pancakes a try!

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