Lemon Yogurt Pancakes with Blueberry Topping

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  • Level: Easy
  • Total: 55 min (includes resting time)
  • Active: 30 min
  • Yield: 2 servings
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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

Blueberry Topping:

1 1/2 cup frozen blueberries

1/4 cup sugar 

2 tablespoons lemon juice 


  1. 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.
  2. Preheat a griddle or nonstick skillet over medium-low heat and preheat the oven to 200 degrees F.
  3. 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.

Blueberry Topping:

  1. 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.

Cook’s Note

If you don't have Greek yogurt, you can substitute plain yogurt, sour cream or ricotta. You can rest the batter for a couple of hours in the refrigerator.

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