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