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