Lemon Blueberry Greek Yogurt Pancakes

$To make Lemon Blueberry Greek Yogurt Pancakes, you need the following: - 1 cup all-purpose flour - 1/2 cup plain Greek yogurt - 1/2 cup milk (regular or almond) - 2 large eggs - 1/4 cup granulated sugar - Zest of 1 lemon - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries (you can use frozen, thawed) - Butter or oil for cooking You can easily make some swaps for healthier options: - Use whole wheat flour instead of all-purpose for added fiber. - Swap Greek yogurt for low-fat or non-fat versions to cut calories. - Replace granulated sugar with honey or maple syrup for a natural sweetener. - Use almond milk or oat milk for a dairy-free option. When selecting blueberries, look for these signs of quality: - Choose berries that are plump, firm, and smooth. - Check for a deep blue color; a hint of purple is okay. - Avoid berries that are shriveled or have green spots. - Smell the blueberries; they should have a sweet, fresh aroma. - If buying frozen, ensure they are individually quick-frozen for better texture. These tips help you pick the best blueberries for your pancakes, ensuring a tasty experience! First, we need to gather our dry ingredients. Grab a medium bowl and sift together: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt Sifting helps mix these ingredients well. It also adds air, making our pancakes light and fluffy. After sifting, set the bowl aside for now. Next, we turn to our wet ingredients. In a larger bowl, mix together: - 1/2 cup plain Greek yogurt - 1/2 cup milk (regular or almond) - 2 large eggs - 1/4 cup granulated sugar - Zest of 1 lemon - 2 tablespoons freshly squeezed lemon juice Whisk these ingredients together until smooth. The Greek yogurt gives our pancakes a rich flavor and nice texture. Now, let’s combine everything. Gradually add the dry ingredients to the wet mix. Use a spatula or spoon to gently fold the batter. It’s okay if a few lumps remain; don’t over-mix. Once mixed, carefully fold in: - 1 cup fresh blueberries Make sure to distribute them evenly without crushing them. Next, heat a non-stick skillet or griddle over medium heat. Add a small pat of butter or a splash of oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles appear, about 2-3 minutes. Then, flip the pancake and cook for another 2-3 minutes until golden brown. When done, transfer the pancakes to a warm plate. Cover them with a clean kitchen towel to keep them warm. Repeat with the remaining batter. Enjoy your delicious Lemon Blueberry Greek Yogurt Pancakes! To make fluffy pancakes, always use fresh baking powder. It helps the pancakes rise well. Mix the dry ingredients first. This step ensures even distribution of leavening agents. When you add the wet mix to the dry, do not over-mix. A few lumps are okay. Over-mixing can lead to tough pancakes. You want light and airy bites. When mixing the batter, use a gentle touch. Start by whisking the wet ingredients in a large bowl. Then, add the dry mixture slowly. This method helps keep the batter light. Fold in the blueberries last. This way, you avoid crushing them. Remember, the batter should be slightly lumpy. It’s a sign that your pancakes will be fluffy. One common mistake is cooking on too high heat. This can burn the outside while leaving the inside raw. Keep your skillet at medium heat. Always grease the pan lightly with butter or oil. Another mistake is pouring too much batter. Use about 1/4 cup for each pancake. This size will cook evenly. Lastly, don't flip too soon. Wait for bubbles to form on the surface. This trick ensures perfectly cooked pancakes every time. {{image_4}} You can add nuts or seeds to your pancakes. Chopped walnuts or pecans work great. You can also use chia seeds or flaxseeds for health benefits. Mix in about 1/4 cup of your chosen nuts or seeds into the batter. This gives your pancakes a nice crunch and makes them even more filling. Plus, it adds a fun texture! Want to jazz up your pancakes? Try adding a splash of vanilla extract. Just a teaspoon can boost the flavor. You can also sprinkle in some ground cinnamon. About 1/2 teaspoon gives a warm, cozy taste. If you love lemon, add more lemon zest for a stronger lemon flavor. Get creative and find your favorite mix! You can easily make these pancakes vegan. Swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes. For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour. Both versions taste great and keep the same fluffy texture! Store leftover pancakes in an airtight container. Make sure they cool completely first. This keeps them fresh and tasty. They will last for about three days in the fridge. When ready to eat, just take out the number you need. To freeze pancakes, stack them with parchment paper between each layer. This prevents them from sticking together. Place the stack in a freezer bag or airtight container. They can be frozen for up to two months. This way, you can enjoy them anytime! Reheat pancakes in a microwave for about 30 seconds. You can also use the stovetop. Just warm them in a non-stick skillet over low heat. For a crispy edge, try this method! Serve hot with your favorite toppings. Enjoy the fresh taste! Yes, you can use different types of yogurt. Greek yogurt gives a nice thickness. If you want a lighter pancake, try regular yogurt. You can also use flavored yogurt for extra taste. Keep in mind that flavored yogurt may add sweetness. If you change the yogurt, adjust the sugar in the recipe. To make these pancakes dairy-free, use plant-based yogurt and milk. Almond milk or oat milk works great. Choose a dairy-free yogurt that is thick, like coconut yogurt. This will keep the pancakes fluffy. You can also add a bit of lemon juice to enhance the flavor. To prevent pancakes from sticking, use a non-stick skillet or griddle. Preheat it well before adding the batter. A small bit of butter or oil will help. Make sure to spread it evenly. If you notice sticking, check the heat. Too high heat can cause sticking. Adjust as needed for perfect pancakes. This blog covered how to make delicious pancakes with fresh blueberries. We explored key ingredients, healthy substitutes, and tips for choosing quality blueberries. You learned step-by-step instructions, from preparing the dry ingredients to cooking techniques. We shared tips to ensure fluffy pancakes and avoid common mistakes. Variations included adding nuts, seeds, or making gluten-free options. Lastly, we discussed proper storage and reheating methods. Use these tips to enjoy tasty pancakes anytime. Happy cooking!$

Lemon Blueberry Greek Yogurt Pancakes

Indulge in a delicious breakfast with these Lemon Blueberry Greek Yogurt Pancakes! Perfectly fluffy and bursting with flavor, these pancakes are made with simple ingredients like fresh blueberries and zesty lemon. In just 25 minutes, you can whip up a tasty treat that serves the whole family. Click through for the full recipe and start your day off right with this delightful twist on a classic breakfast favorite!

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Ingredients

1 cup all-purpose flour

1/2 cup plain Greek yogurt

1/2 cup milk (regular or almond)

2 large eggs

1/4 cup granulated sugar

Zest of 1 lemon

2 tablespoons freshly squeezed lemon juice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries (can substitute with frozen, thawed)

Butter or oil for cooking

Instructions

In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution. Set aside.

In a separate larger bowl, combine the Greek yogurt, milk, eggs, granulated sugar, lemon zest, and lemon juice. Whisk thoroughly until the mixture is smooth and fully blended.

Gradually incorporate the dry ingredient mixture into the wet ingredients. Gently fold the two mixtures together using a spatula or spoon until just combined. It’s important not to over-mix; a few small lumps in the batter are perfectly fine.

Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter without crushing them.

Preheat a non-stick skillet or griddle over medium heat. Add a small pat of butter or splash of oil to lightly coat the surface.

For each pancake, pour approximately 1/4 cup of batter onto the preheated skillet. Cook for about 2-3 minutes, or until bubbles start to appear on the surface of the pancake. Carefully flip the pancake and cook for an additional 2-3 minutes, until both sides are golden brown.

Once cooked, transfer the pancakes to a warm plate and cover with a clean kitchen towel to keep warm while you repeat the process with the remaining batter.

Prep Time, Total Time, Servings: 15 mins | 25 mins | Serves 4

- Presentation Tips: Stack the pancakes high on plates, then drizzle generously with maple syrup or add a dollop of freshly whipped cream on top. For a beautiful finish, garnish with extra blueberries and a light dusting of powdered sugar. Enjoy this delightful stack!