- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup milk, plus more if necessary
- 1/2 cup plain Greek yogurt (see Cook's Note)
- 2 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- Unsalted butter or nonstick cooking spray, for cooking
- Blueberry Topping, recipe follows
- 1 1/2 cup frozen blueberries
- 1/4 cup sugar
- 2 tablespoons lemon juice
Lemon Yogurt Pancakes with Blueberry Topping
Lemon Yogurt Pancakes with Blueberry Topping are light, tangy pancakes made with creamy yogurt and zesty lemon. Topped with sweet, fresh blueberries, they create a refreshing and delicious breakfast or brunch treat.
Nutrition Information
114
Calories
39g
Carbohydrates
7g
Protein
618mg
Potassium
3g
Fiber
13g
Sugar
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