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!
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.
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.
NOTES:
- 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.
Lemon Blueberry Greek Yogurt Pancakes
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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
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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
Yes, I swapped some of the liquid for yogurt, but not all of it 🙂
Jessica @ A Kitchen Addiction says
Breakfast is definitely the best! Love how healthy you made these pancakes! I need to try these soon!
Ashley Fehr says
Thanks Jessica!
Amber @ Dessert Now, Dinner Later! says
Love this combo! And I can’t believe you made these with wheat flour! They look so fluffy!
Malinda @ Countryside Cravings says
I am a breakfast lover and we often have it for dinner too! Love these pancakes with the lemon and blueberries, perfect for a cheery morning breakfast!!
Ashley Fehr says
Thanks! We had them again tonight — love that fresh lemon flavor!
Jesseca says
These sound delicious! Blueberry and lemon belong together and I love that you swapped the liquid for yogurt.
Ashley Fehr says
Thanks Jesseca!
Alice @ Hip Foodie Mom says
Ashley, love these pancakes!!! do you think I can use frozen blueberries if I defrost and drain a little?
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
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! 🙂
Ashley Fehr says
They are a favorite here too! They’re so quick and you can add anything to them!
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!
Ashley Fehr says
Yes to the coffee! Lol. I can drink way too much coffee in a day! Thanks Cyndi!
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 =)
Ashley Fehr says
Thanks Shelby! I love the protein Greek yogurt adds!
Sarah @Whole and Heavenly Oven says
Oh my gosh, can you just like send that ENTIRE stack to me right now?? I’m dying to dig into all that fluffy blueberry goodness! This is perfect Monday food if you ask me!
Ashley Fehr says
YES! Totally necessary on a Monday! Wish I was having these instead of just toast! Lol
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!
Ashley Fehr says
Thanks Gayle! I’m loving lemon in my pancakes lately — they have such a fresh flavor and we are alllll lemon lovers here!
Melanie @ Gather for Bread says
Scrumptious! Lennon and blueberry is one of my favorite combos.
Breakfast heaven.
Ashley Fehr says
Thanks Melanie! Me too!