There’s nothing like a lazy morning — no alarms, no to-do lists, just soft sunlight and something really good sizzling on the stove. And when that something is a stack of lemon blueberry Greek yogurt pancakes? You know you’re doing the morning right.
These pancakes are everything a slow breakfast should be — bright from the lemon, juicy with blueberries, and rich and fluffy from thick Greek yogurt. They feel indulgent, but they’re actually packed with protein and made from wholesome ingredients you already have in your kitchen.
I’ve tried a lot of pancakes, but this combo? It wins. Whether you’re fueling up for a long day or just vibing with coffee and jazz in the background, this recipe brings full-on cozy, brunch-at-home energy.
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Lemon Blueberry Greek Yogurt Pancakes for Lazy Mornings
These lemon blueberry Greek yogurt pancakes are fluffy, tangy, and bursting with juicy blueberries. Made with protein-rich Greek yogurt and fresh lemon zest, they’re the perfect cozy breakfast for lazy mornings. Simple, wholesome, and absolutely delicious.
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
Ingredients
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Zest of 1 lemon
¾ cup full-fat Greek yogurt (plain)
¼ cup milk (dairy or plant-based)
1 large egg
1 tbsp lemon juice
1 tsp vanilla extract
½ cup fresh or frozen blueberries
Butter or oil for cooking
Instructions
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
In a separate bowl, mix Greek yogurt, milk, egg, lemon juice, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick — don’t overmix.
Fold in the blueberries. Let the batter rest for 5–10 minutes.
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
Scoop about ¼ cup of batter per pancake onto the skillet. Spread slightly with the back of a spoon.
Cook for 2–3 minutes, until bubbles form and edges look set, then flip and cook another 1–2 minutes until golden and cooked through.
Serve warm with maple syrup, more blueberries, or a dusting of powdered sugar.
Notes
Batter too thick? Add a splash of milk to loosen slightly.
Frozen blueberries? Don’t thaw — toss in a little flour to avoid streaking.
Storage: Leftovers keep well in the fridge for 3 days or frozen for 2 months.
Reheat: Use a toaster or warm gently on a skillet — they’ll taste like fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 210 kcal
- Sugar: 6g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
Why You’ll Love These Lemon Blueberry Greek Yogurt Pancakes
- Protein-packed pancakes without using protein powder — thanks to the Greek yogurt
- Fluffy texture with a creamy bite from the yogurt and the perfect lift from baking soda
- Fresh lemon flavor that balances the richness and makes each bite feel light
- Juicy bursts of blueberry in every forkful — like little pockets of jam baked right in
- They’re made with simple pantry staples but feel café-level fancy
- Easy to make ahead, freeze, or reheat for weekday mornings too
The Secret to Perfect Lemon Blueberry Greek Yogurt Pancakes
Want the best results every time? Greek yogurt is your best friend here. It brings moisture, richness, and a light tang that pairs beautifully with fresh lemon zest and blueberries. But not just that — Greek yogurt also gives the batter structure and makes it naturally fluffy without needing tons of oil or butter.
The lemon does double duty: it adds bright, fresh flavor and activates the baking soda for a better rise. And that combo — thick yogurt plus acid from lemon — creates incredibly tender, thick pancakes that still feel light.
Pro Tips to Nail It Every Time
- Use full-fat Greek yogurt. Low-fat works, but full-fat gives you that rich, velvety texture.
- Zest before you juice. Always zest your lemon first — it’s hard to do once it’s cut.
- Fresh or frozen blueberries? Either works. Just don’t thaw frozen berries or you’ll get blue-gray batter. Toss them in a little flour before folding them in to prevent bleeding.
- Let the batter rest. Even just 10 minutes gives it time to thicken and rise a bit before cooking.
- Don’t press the pancakes. Let them puff naturally — pressing down with a spatula flattens all the fluff you just built.
If you’re into bright, citrusy breakfasts, you’ll also love our Bright & Fluffy Lemon Ricotta Pancakes — another perfect brunch recipe loaded with lemony goodness.
Fun Variations to Try
- Lemon Poppy Seed Twist: Add 1–2 teaspoons of poppy seeds to the dry ingredients and top with a lemon glaze.
- Berry Explosion: Mix in chopped strawberries or raspberries for a more colorful fruity bite.
- Coconut Blueberry Vibes: Replace some of the yogurt with coconut cream and add shredded coconut to the batter.
Final Thoughts
These lemon blueberry Greek yogurt pancakes are everything a slow morning should be: comforting, vibrant, satisfying, and a little luxurious. They come together quickly, fill your kitchen with citrusy, sweet aromas, and feel like a treat — but with enough nutrition to call it breakfast with no guilt.
Whether you’re sharing a stack with someone you love or enjoying a quiet solo brunch moment, this is one of those recipes that grounds your day in comfort and care. So the next time life gives you lemons — and blueberries and yogurt — you know what to make.
Want to explore more fluffy pancake recipes? The Best Fluffy Pancakes Recipe on Pinterest is a must-try — classic, easy, and always a hit with the whole family.
Trust me, this one’s going in your permanent breakfast rotation.
