Posted by on Tuesday, February 12, 2013 in Veggie Dishes Everyone Loves

Say what? It’s Pancake Day?! That screeching sound you hear would be the brakes I just put on my grilled pizza post, the one I told you yesterday that I was going to share today. I’ll save that one for tomorrow. Today, I must observe Pancake Day. Tomorrow will be about the pizza.

I hope that’s okay. Pancakes are always okay though, right?!

Especially blueberry pancakes. Even better when it’s blueberry with lemon.

Lemon blueberry yogurt pancakes | Kitchen Treaty

But also, also, for this recipe, I add yogurt to the batter.

Lemon blueberry yogurt pancakes | Kitchen Treaty

My notes as I developed this recipe are pretty straightforward: “Dense and delicious.” Yes – pretty much. Dense in the best way a pancake can be – moist, though, not heavy. They’re buttery and made a bit bright with lemon juice and zest, and of course blueberries and pancakes were made for each other. I love, too, that the yogurt adds a bit of protein to an otherwise carb-filled food.

And so, Happy Pancake Day! Any day that starts out with a perfect excuse to eat pancakes is a very, very good day indeed.

Make-ahead tip: cook up a double batch, freeze the leftovers in a freezer bag, and then pop a couple frozen pancakes in the toaster (watch them closely!) whenever you’re after an instant breakfast treat on particularly busy mornings.


Lemon Blueberry Yogurt Pancakes
Prep time
Cook time
Total time
Yogurt makes these pancakes extra moist and hearty. And with blueberries and lemon, they taste pretty amazing, too.
Recipe type: Breakfast
Yield: About 10 4″ inch pancakes
  • 1 cup milk
  • 1 tablespoon lemon juice
  • ½ cup (4 ounces) whole milk blueberry yogurt (can substitute vanilla yogurt)
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla
  • 1 egg
  • 2 tablespoons unsalted butter, melted
  • ½ cup whole wheat flour (or substitute all-purpose flour)
  • ½ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Or substitute 1¼ cup homemade whole wheat pancake mix for the flours, sugar, baking powder, baking soda, and salt
  • ½ cup fresh or frozen blueberries
  1. 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).
  2. Whisk in the yogurt, lemon zest, vanilla, egg, and melted butter.
  3. 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.
  4. 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.
  5. Top with butter, maple syrup, and additional blueberries if desired.