Greek Yogurt Blueberry-Lemon Pancakes

Made with Greek yogurt and almond milk, these pancakes are irresistibly light and fluffy, packed with blueberries, and a hit of lemon in every bite.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 294 Calories

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon almond extract
• 2 tablespoons baking powder
• 1 tablespoon unsalted butter, melted
• 1 large egg, lightly beaten
• 1 lemon, zested and juiced
• 1 cup blueberries
• 1 cup vanilla-flavored almond milk
• 1.5 cups all-purpose flour
• 0.25 teaspoon salt
• 0.5 cup low-fat vanilla Greek yogurt (such as Cabot®)

Recipe Instructions

Step 1

Whisk flour, baking powder, sugar, and salt together in a large bowl.

Step 2

Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.

Step 3

Whisk almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl Stir in butter. Add to flour mixture, stirring until just mixed. Gently fold in blueberries.

Step 4

Cook until pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.