How to Make Greek Yogurt Blueberry-Lemon Pancakes - A Step-by-Step Guide

Breakfast is the most important meal of the day, and what better way to start your morning than with a stack of fluffy, delicious pancakes? If you're looking for a healthier twist on this classic breakfast dish, look no further than these Greek Yogurt Blueberry-Lemon Pancakes.

These pancakes are perfect for those who want a nutritious and satisfying breakfast without sacrificing flavor. Made with Greek yogurt, fresh blueberries, and a hint of lemon, these pancakes are bursting with fr...

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Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon white sugar
  • ¼ teaspoon salt
  • 1 cup vanilla-flavored almond milk
  • ½ cup low-fat vanilla Greek yogurt (such as Cabot®)
  • 1 large egg, lightly beaten
  • 1 lemon, zested and juiced
  • 1 teaspoon almond extract
  • 1 tablespoon unsalted butter, melted
  • 1 cup blueberries

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4
  • Yield: 4 servings

  • Whisk flour, baking powder, sugar, and salt together in a large bowl.
  • Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.
  • Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
  • Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.
  • Nutrition

    294 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 56mg
    • Sodium: 946mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 4g
    • Total Sugars: 10g
    • Protein: 10g
    • Vitamin C: 25mg
    • Calcium: 493mg
    • Iron: 4mg
    • Potassium: 186mg