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Lemon Blueberry Greek Yogurt Pancakes
Course:
Breakfast
Cuisine:
American
Prep Time:
5
minutes
minutes
Cook Time:
6
minutes
minutes
Total Time:
11
minutes
minutes
Servings:
8
pancakes
Calories:
174
cal
Author:
Ashley Fehr
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!
Print Recipe
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
Calories:
174
cal
|
Carbohydrates:
29
g
|
Protein:
9
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
45
mg
|
Sodium:
176
mg
|
Potassium:
278
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
130
IU
|
Vitamin C:
3.5
mg
|
Calcium:
102
mg
|
Iron:
1.4
mg