Greek Yogurt Blueberry-Lemon Pancakes Recipe

"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."


  • Adjust
  • US
  • Metric
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon white sugar
  • 1/4 teaspoon salt
  • 1 cup vanilla-flavored almond milk
  • 1/2 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
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Whisk flour, baking powder, sugar, and salt together in a large bowl.
    2. 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.
    3. 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.
    4. 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

    Per Serving: 293 calories;6 g fat;52.4 g carbohydrates;9.7 g protein;56 mg cholesterol;946 mg sodium.Full nutrition
    Source: Read Full Article