Lemon Blueberry Pancakes
Bright, fluffy pancakes studded with juicy blueberries and a zing of fresh lemon. Tender texture and balanced sweetness make them an effortless weekend favorite.
Ingredients
Batter
- 1 cup whole wheat pastry flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp kosher salt
- 2 tbsp lemon zest from 1 lemon
- 2 tbsp lemon juice
- 1 cup plain Greek yogurt
- 0.5 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp honey
- 1 cup fresh blueberries
Instructions
Make the Batter
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and lemon zest.
- In a separate bowl, whisk together the yogurt, milk, egg, lemon juice, honey and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined; batter will be lumpy.
- Gently fold in the blueberries.
Cook & Serve
- Heat a non-stick skillet over medium heat and coat with cooking spray.
- Scoop 1/4 cup of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook until golden brown, another 1-2 minutes.
- Repeat with remaining batter and serve warm with maple syrup.
Notes
I discovered that letting the batter rest for 10 minutes resulted in lighter pancakes.
Cooking at medium-low heat prevented burnt edges while ensuring the centers cooked through.
Layering pancakes with parchment paper before freezing stopped them from sticking together.