Recipe courtesy of Katie Lee Biegel

Lemon Yogurt Pancakes with Blueberry Topping

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 55 min (includes resting time)
  • Active: 30 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Blueberry Topping:

Directions

  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.

10m Easy 99%
CLASS
7m Easy 99%
CLASS
38m Intermediate 100%
CLASS
7m Easy 99%
CLASS
Marc Murphy

Yogurt Pancakes

16m Easy 95%
CLASS
26m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now