Ingredients
Scale
1 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup Greek yogurt
1/2 cup milk
1 large egg
1 tbsp melted butter
1 tsp vanilla extract
Zest of 1 lemon
1 tbsp lemon juice
1 cup fresh blueberries
Instructions
In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix Greek yogurt, milk, egg, melted butter, vanilla, lemon zest, and lemon juice.
Gently combine wet and dry ingredients until just mixed.
Fold in blueberries lightly.
Heat a non-stick skillet over medium-low heat, lightly grease.
Pour 1/4 cup batter per pancake, cook until bubbles form, flip, and cook until golden.
Notes
For extra fluff, let the batter rest for 5 minutes before cooking.
Frozen blueberries work too — just don’t thaw them first.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 240 kcal
- Sugar: 12g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg