Blueberry Lemon Yogurt Pancakes

02.10.2025

Picture this: It’s a lazy Sunday morning, and you’re craving something fresh, light, and indulgent for breakfast. Something that will lift your spirits and energize you for the day ahead. Enter the Blueberry Lemon Yogurt Pancakes—a perfect blend of tangy yogurt, sweet blueberries, and the zesty freshness of lemon. These pancakes are soft, fluffy, and absolutely delicious, with just the right balance of flavors. Whether you’re making them for a weekend brunch or a special occasion, they’ll be a hit!

I first made these pancakes on a whim one morning, and I haven’t looked back since. The combination of yogurt and lemon gives the pancakes a unique twist that instantly became a family favorite. Let’s get into the recipe, and I’m sure you’ll love them just as much as I do!

What You’ll Need: Ingredients for the Perfect Pancakes

Before you get started, make sure to gather all the ingredients. Here’s what you’ll need for the Blueberry Lemon Yogurt Pancakes:

For the Pancakes:
- 1 cup (120 g) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup (240 g) plain yogurt (Greek yogurt works great, but if using Greek yogurt, you may need to adjust the milk quantity to achieve a smoother batter)
- 1/2 cup (120 mL) milk
- 2 tablespoons (30 g) melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup (75 g) fresh blueberries
For the Topping:
- Extra blueberries
- Maple syrup
- A dusting of powdered sugar (optional)

Step 1: Prepare the Wet Ingredients

In a medium bowl, whisk together the egg, yogurt, milk, melted butter, and vanilla extract. Add the fresh lemon zest to the mixture for a burst of citrus flavor that will really make these pancakes pop. Trust me, this step makes a difference!

Pro Tip: If you love that tangy yogurt flavor, you can even add a little more yogurt to the mix. If using Greek yogurt, keep in mind the batter may be thicker. If that happens, add a bit more milk to loosen the consistency.

Step 2: Mix the Dry Ingredients

In a separate large bowl, combine the flour, sugar, baking powder, baking soda, and salt. These dry ingredients are the foundation of your fluffy pancakes. Make sure to sift them or whisk them together to ensure an even texture.

Step 3: Combine Wet and Dry Ingredients

Now, slowly pour the wet mixture into the dry ingredients. Stir gently with a spatula or whisk, but be careful not to over-mix. It’s perfectly fine if the batter is a little lumpy. Over-mixing will result in denser pancakes, and we want them to be light and fluffy!

Once the batter is combined, gently fold in the fresh blueberries. The berries will add a burst of sweetness to each bite.

Step 4: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Once hot, spoon about 1/4 cup (60 mL) of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on the first side, or until bubbles begin to form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes until golden brown.

Pro Tip: If you’re making a batch, keep your pancakes warm in the oven at 200°F (93°C) while you cook the rest.

Step 5: Serve and Enjoy!

Once your pancakes are ready, stack them on a plate and top with additional fresh blueberries. Drizzle with maple syrup and, if you like, dust with a little powdered sugar for an extra touch of sweetness.

Now, all that’s left to do is dig in and enjoy these soft, fluffy, and oh-so-delicious Blueberry Lemon Yogurt Pancakes!

Conclusion

There you have it—Blueberry Lemon Yogurt Pancakes that are not only incredibly easy to make but also bursting with fresh flavors. The yogurt makes them extra soft, while the lemon zest and blueberries add a refreshing twist to your morning routine. These pancakes are perfect for a cozy breakfast with family or friends, and they’ll surely brighten up your day.

Ready to try these fluffy pancakes for yourself? Don’t wait—gather your ingredients and get cooking! I promise, these will become a regular in your breakfast rotation.

FAQ

1. Can I use frozen blueberries instead of fresh ones?
Yes, frozen blueberries work perfectly well in this recipe. Just be sure to fold them gently into the batter to avoid staining it too much.

2. Can I make these pancakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend, and the pancakes will turn out just as delicious.

3. How can I store leftover pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a skillet for a quick breakfast the next day.

4. Can I add other fruits to this recipe?
Definitely! Feel free to swap out the blueberries for raspberries, strawberries, or even diced peaches—whatever fruit you love!

Enjoy these Blueberry Lemon Yogurt Pancakes, and let me know how they turn out for you! Happy cooking!