Blueberry Lemon Yogurt Pancakes

I’ve mentioned a lot how pancakes are an absolute mainstay in our house on the weekends. It’s a ritual. I make the batter, usually the night before so that I am not measuring things in the morning while insufficiently caffeinated. Then my hubby takes over to man the griddle. These blueberry lemon yogurt pancakes are silky, fluffy, and so easy to make.

Pancake batter is truly easy to make. The wet ingredients just go into the dry ingredients to get mixed together. My trick though is that I separate the egg whites out. They get whipped up to be fluffy clouds and then folded in. It really makes the pancakes so light and airy! I loved how the yogurt here gave the batter some substance while the lemon zest and blueberries made them so bright and fresh testing.
I’m basically in love with my electric griddle. It always cooks everything so perfectly. When I let my hubby take over to work the griddle, he used my 1.5 inch cookie scoop to get a perfect amount of batter plopped on that griddle every time. It took 3-4 minutes on each side for these babies to cook beautifully.

I just plated them as hubby made them with a healthy dose of syrup on top! Oh my goodness, they went down a treat. Best of all, this batter made a lot. With our size, we got 32. That meant we could heat up the leftovers all week! They freeze wonderfully. Hope you all enjoy this delectable breakfast treat too. xoxo

Blueberry Lemon Yogurt Pancakes
5 from 1 vote
Blueberry Lemon Yogurt Pancakes
Blueberry Lemon Yogurt Pancakes
Prep Time
20 mins
Cook Time
30 mins

These are fluffy and gorgeous blueberry lemon yogurt pancakes that are so simple to make and perfect for breakfast!

Course: Breakfast
Cuisine: American
Keyword: Blueberry Lemon Yogurt Pancakes, Pancakes
Servings: 32 pancakes
Calories: 378 kcal
Author: Jeanie and Lulu’s Kitchen
  • 2 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 1 1/4 cups milk
  • 3/4 cup vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 whole large lemon zested
  • 3 whole eggs yolks separated from whites
  • 1 1/4 cups fresh blueberries
  • butter for the griddle
  • syrup for topping
  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together the milk, Greek yogurt, vanilla extract, lemon zest and egg yolks. Pour the wet mixture into the dry mixture and gently whisk it all together until just combined into a uniform batter.

  2. With a hand mixer or a stand mixer, whip up the egg whites that you separated from the yolks until they form stiff peaks and are cloud like. With a spatula, gently fold the egg whites along with the blueberries into the pancake batter. You don't want to stir at this point because the egg whites will deflate.

  3. Pre-heat an electric griddle to 350 or a griddle pan over medium high heat. Grease it liberally with butter, then cook the batter in batches in your desired size. I used a 1.5 inch cookie scoop to just plop perfect mounds of batter onto the griddle! Let them cook for 3-4 minutes on each side and serve as you make them with syrup. With my size, I got 32 pancakes. They freeze beautifully to heat up during the week for a quick, indulgent breakfast!

Nutrition Facts
Blueberry Lemon Yogurt Pancakes
Amount Per Serving (4 pancakes)
Calories 378 Calories from Fat 46
% Daily Value*
Fat 5.1g8%
Saturated Fat 2.5g16%
Cholesterol 80mg27%
Sodium 192mg8%
Potassium 441mg13%
Carbohydrates 58.8g20%
Fiber 1.7g7%
Sugar 28.3g31%
Protein 24.4g49%
Calcium 331mg33%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.