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!