Lemon Blueberry Greek Yogurt Pancakes

Prep Time 5 minutes
Total Time 11 minutes
Servings 8 pancakes

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These Lemon Blueberry Greek Yogurt Pancakes are light, fluffy and made healthier with whole wheat flour! They’re loaded with blueberries and pack a punch of citrus flavor!

stack of lemon blueberry greek yogurt pancakes on blue plate with fresh blueberries

Can we all just agree that breakfast is the best meal of the day? I was so happy that our topic for the Food Holiday Bloggers group was a breakfast recipe this month!

I don’t care whether it’s served in the morning, at lunch or for dinner — breakfast is where it’s at.

Pancakes are kind of our go-to for weekend breakfasts and those “oh, shoot, what am I going to make for dinner?!” kind of moments — they’re so quick to throw together and there’s a pretty good chance you always have all the ingredients on hand.

stack of lemon blueberry pancakes with fresh blueberries and fork taking a bite

I was watching Food Network once (long, long ago when I actually had time for that sort of thing!), and Jamie Oliver was doing his One Cup Pancake thing. It has stuck with me since then and to this day I never use a recipe when I’m making pancakes. I have Jamie in the back of my mind, and just sort of wing it from there.

His recipe is the base for all of my pancakes here: Apple Crisp Pancakes, Blueberries ‘n’ Cream Pancakes, and this Cinnamon Roll Baked Pancake.

I will often swap out the liquid for yogurt because it adds a nice boost of protein, and I always use whole wheat flour in pancakes, and for most of my baking. I know that since I will never quit carbs, I need to make them better for me.

I also don’t ever add sugar to my pancakes. Usually, they’re either smothered in syrup or whipped cream and berries, so I don’t feel like we’re really missing out. If you’re going to eat the pancakes plain without those things, you may want to add in a couple of tablespoons of sugar.

overhead image of lemon blueberry pancakes on plate with fresh blueberries and whipped cream on the side


  • Cooking pancakes on a large griddle has changed my life forever. Now we can cook them all at once and actually eat together!
  • All you need is a mixing bowl and a whisk for these babies — no fancy equipment required!
  • If you have leftovers, freeze them in a large freezer bag! Then you can pop them in the microwave, toaster or reheat in a frying pan.
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Lemon Blueberry Greek Yogurt Pancakes

5 from 1 vote
These Lemon Blueberry Greek Yogurt Pancakes are light, fluffy and made healthier with whole wheat flour! They’re loaded with blueberries and pack a punch of citrus flavor!
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Cuisine American
Course Breakfast
Servings 8 pancakes
Calories 174cal


  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup milk
  • 1 cup 0% vanilla or plain Greek yogurt
  • Zest and juice of 2 lemons
  • 1 teaspoon vanilla
  • 2 cups fresh blueberries


  • In a medium bowl, whisk together flour, baking powder and baking soda.
  • Add in eggs, milk, yogurt, zest, juice, and vanilla and stir until combined.
  • Fold in blueberries.
  • Ladle desired amount onto a hot, lightly greased griddle and cook for about 3-4 minutes, until golden brown. Flip and cook another 3-4 minutes.
  • Serve with whipped cream and more blueberries if desired!

Nutrition Information

Calories: 174cal | Carbohydrates: 29g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 176mg | Potassium: 278mg | Fiber: 4g | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 3.5mg | Calcium: 102mg | Iron: 1.4mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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  1. Renee says

    You use the milk and yogurt ? It says you swap the liquid out for yogurt, but the recipe still calls for the milk?

    • Ashley Fehr says

      We have definitely added frozen fruit to our pancakes before and I usually try to keep it frozen, just like when you’re baking! I’m almost tempted to try that tonight for supper, as I only have frozen and am too lazy to cook a real meal! Lol

  2. Kelly says

    Totally agree, breakfast is the best meal and pancakes are always a favorite around here! I’ll take a big stack of these yummy pancakes! Love the lemon and blueberry combo and yay that they’re healthier too! 🙂

  3. Cyndi - My Kitchen Craze says

    I agree with you 100%! Breakfast is the best meal of the day! I could eat it all day everyday plus the coffee too!! I wish I could have a big stack of these with my coffee right now. This toast I’m eating isn’t cutting it. Those pancakes look delicious! Love that you don’t add sugar too. Genius idea!

  4. Shelby @ Go Eat and Repeat says

    I absolutely LOVE that you swapped out liquid with yogurt! That is a genius idea and I bet it does wonders for the texture of the pancakes! These sound like the perfect pick-me-up on this Monday morning =)

  5. Gayle @ Pumpkin 'N Spice says

    Breakfast is definitely the best meal of the day, especially when pancakes are involved! I love making greek yogurt pancakes too…I’ve made a similar version before, but never with lemon. Love the touch of light flavor in here! Perfect for a Monday!

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