Lemon Blueberry Pancake Recipe

This pancake recipe was sponsored by Stonyfield yogurt. As a Stonyfield Farms ambassador I am provided with free product in order to create my recipes but all opinions expressed are my own.

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Breakfast for dinner is always a very popular meal in my house. Pancakes are one of our favorites choices and making them from scratch is incredibly easy. Don’t get me wrong…I resort to prepackaged baking mix every once in a while but I much prefer to make them without it. This pancake recipe is loaded with fresh ingredients, one of which is Stonyfield Farms lemon flavored Greek yogurt. The combination of lemon and blueberries is delicious and this pancake recipe takes only a few minutes to put together.

easy pancake recipe

A lot of the ingredients I used in this pancake recipe were organic, which is not always an option when you start from a prepackaged baking mix. Organic milk, eggs from the farm, organic Greek yogurt and organic coconut palm sugar were all used in this recipe which helps lighten up my carbon footprint just a little bit. I highly recommend you use real butter for frying the pancakes. There is just no comparison when you use a non stick spray from a can! Next time you are looking for an easy pancake recipe I suggest you give this one a try. Not only were they delicious but I think they came out very pretty as well!

lemon blueberry pancake recipeLemon Blueberry Pancake Recipe

Yields 6

Lemon Blueberry Pancake Recipe

15 minPrep Time

20 minCook Time

35 minTotal Time

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Recipe Image

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 tablespoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 tablespoons sugar
  • 2 containers (5.3 ounces each) Stonyfield Farms Lemon Greek Yogurt
  • 4 eggs
  • 1 1/3 cup milk
  • 1 lemon, zested and juiced
  • 1 1/2 cups fresh blueberries (plus extra for garnish)
  • Butter, for griddle
  • 1 (11-ounce) jar prepared lemon curd
  • powdered sugar (for dusting to serve)
  • Read more at: http://www.foodnetwork.com/recipes/bobby-flay/lemon-ricotta-pancakes-with-lemon-curd-and-fresh-raspberries-recipe.html?oc=linkback

Instructions

  1. In a large bowl, combine flour, nutmeg, baking powder, salt and sugar. Mix to combine
  2. In a medium bowl, combine eggs, yogurt, milk, lemon juice and zest. Whisk briskly to combine.
  3. Pour the wet ingredients into the dry ingredients and whisk until well blended.
  4. Add in the fresh blueberries and stir gently
  5. Heat a griddle to medium heat and coat with butter
  6. Pour approximately 1/3 cup of batter onto the hot griddle and cook until golden brown. Flip and cook the other side until done
  7. While cooking pancakes, heat lemon curd in a small pan over medium heat until warm
  8. To serve, place pancakes on plate, drizzle with lemon curd, scatter fresh blueberries on top and sprinkle with powdered sugar
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Comments

  1. Sounds like a delicious treat to me! Thanks for the recipe!
  2. These look delicious!
  3. These look delicious, there is nothing like homemade pancakes made with butter!
  4. Yum! These sound amazing.
  5. That looks amazing! I'm going to try this recipe!
  6. These look so good! I love blueberry pancakes, but have never tried them with lemon too!
  7. YUM! These look soo good. My daughter loves pancakes with fruit. Kas
  8. Those look tasty. I can imagine having a plateful of them with some strawberries and cream.

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