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Fluffy Lemon Blueberry Greek Yogurt Pancakes

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These fluffy pancakes combine the tang of Greek yogurt with bright lemon zest and juicy blueberries for a perfect breakfast or brunch treat. Easy to make and full of flavor, they bring a refreshing twist to classic pancakes.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup (240 ml) Greek yogurt, full-fat or 2%
  • 2 large eggs, room temperature
  • ¼ cup (60 ml) milk (can substitute with almond or oat milk)
  • 1 tablespoon fresh lemon zest (about 1 lemon)
  • 1 cup (150 g) fresh blueberries
  • 1 teaspoon vanilla extract
  • Unsalted butter for the pan (or coconut oil for dairy-free)

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
  2. In a separate bowl, whisk the Greek yogurt, eggs, milk, lemon zest, and vanilla extract until smooth and creamy.
  3. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon until just combined; lumps are okay.
  4. Fold in the fresh blueberries carefully to avoid crushing them.
  5. Heat a non-stick skillet or griddle over medium-low heat and melt a small pat of unsalted butter, coating the surface evenly.
  6. Spoon about ¼ cup batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  7. Flip carefully and cook for another 2 minutes until golden brown and cooked through. Adjust heat as needed.
  8. Keep cooked pancakes warm in a low oven (around 200°F / 90°C) while finishing the batch.
  9. Serve warm with butter, maple syrup, honey, or a dollop of Greek yogurt.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Use medium-low heat to avoid burning. Let the batter rest for 5 minutes before cooking to activate baking powder and hydrate flour. For extra fluffiness, separate eggs and fold in whipped egg whites last. Frozen blueberries can be used but thaw and drain to prevent color bleeding.

Nutrition

Keywords: lemon blueberry pancakes, Greek yogurt pancakes, fluffy pancakes, breakfast recipe, brunch, easy pancakes

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