Greek Yogurt Blueberry Lemon Pancakes Recipes
LEMON BLUEBERRY YOGURT PANCAKES
Yogurt makes these pancakes extra moist and hearty. And with blueberries and lemon, they taste pretty amazing, too.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 15
Steps:
- In a medium bowl, stir together the milk and lemon juice. Allow to sit for about 10 minutes (this helps give the milk more buttermilk-like qualities and adds a bit of thickness and tang to the batter).
- Whisk in the yogurt, lemon zest, vanilla, egg, and melted butter.
- In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Pour the wet ingredients over the dry and stir just until incorporated. Add the blueberries and stir gently until distributed.
- Heat a non-stick griddle or large frying pan over medium heat. Using a ⅓ cup measure, pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through. Note: if you're using frozen blueberries, you will likely have to cook your pancakes for a bit longer as the frozen blueberries take longer to warm.
- Top with butter, maple syrup, and additional blueberries if desired.
LEMON YOGURT PANCAKES WITH BLUEBERRY TOPPING
Provided by Katie Lee Biegel
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- 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.
- Preheat a griddle or nonstick skillet over medium-low heat and preheat the oven to 200 degrees F.
- 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.
- 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.
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