| Level: | Easy |
| Total: | 55 min |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup milk, plus more if necessary
- 1/2 cup plain Greek yogurt (see Cook’s Note)
- 2 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- Unsalted butter or nonstick cooking spray, for cooking
- Blueberry Topping, recipe follows
- 1 1/2 cup frozen blueberries
- 1/4 cup sugar
- 2 tablespoons lemon juice
Instructions
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, yogurt, eggs, lemon zest and vanilla in a separate bowl. Stir the wet ingredients into the dry until just combined. If the mixture is too dry, add 1 to 2 tablespoons of milk to thin it out. Allow the batter to rest at least 15 minutes.
- Preheat a griddle or nonstick skillet over medium-low heat and preheat the oven to 200 degrees F.
- Coat with the griddle or skillet with butter or nonstick spray. Ladle the pancake batter on the griddle. Cook until bubbles begin to form and the bottom of the pancake is golden brown, 2 to 3 minutes. Flip and cook an additional 2 minutes. Repeat with the remaining batter. Keep the pancakes warm in the oven until ready to serve. Top with Blueberry Topping and serve warm.
- Combine the blueberries, sugar, lemon juice and 1/4 cup water in a small saucepan and cook over medium heat. Use a fork to gently mash some of the blueberries and release their juices. Cook until the sugar completely dissolves, 5 to 7 minutes.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 824 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 141 g |
| Dietary Fiber | 5 g |
| Sugar | 63 g |
| Protein | 25 g |
| Cholesterol | 219 mg |
| Sodium | 1146 mg |
| Serving Size | 1 of 2 servings |
| Calories | 824 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 141 g |
| Dietary Fiber | 5 g |
| Sugar | 63 g |
| Protein | 25 g |
| Cholesterol | 219 mg |
| Sodium | 1146 mg |
Reviews
This recipe is so simple & delicious!! Love using the yogurt in place of other fats.
I love this SO GOOD!
It’s great very light
This is my go-to pancake recipe! When I want plain pancakes, I omit the lemon zest and blueberry sauce.
My husband a s I loved these delicious pancakes! Thank u!
These are so good!!! I love the hints of lemon. The compote was a little sweet for my taste so I just doubled the lemon. I would make this all the time! The rest of the family loves them as well!!!
I make this every weekend now. So good!
Followed this recipe but used Ricotta instead of yogurt. I didn’t taste the ricotta too much BUT it did give an amazing texture. The blueberry topping with the hints of lemon and creaminess of Ricotta is to die. Oh and I topped the pancakes with powdered sugar. Definitely a new favorite for a while.
I don’t know whether to regret trying these or not. They are soooo good. The fluffiest pancake I’ve made (and I’ve made a lot!). Delicious.
Made them this morning! They were delicious, used lemon greek yogurt.