Fluffy Blueberry Lemon Buttermilk Pancakes

• Vegetarian

• Produce

  • 1 1 1/3 cups fresh (or slightly thawed frozen blueberries coated with, fresh (or slightly thawed frozen
  • 1 tsp Lemon, zest

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 5 tbsp Granulated sugar
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract
  • 2 cups Whole wheat flour or all purpose flour, white

• Dairy

  • 1 1/4 cups Greek yogurt
  • 1/3 cup Milk

Found on lifemadesweeter.com

Description

Ingredients

• 2 cups white whole wheat flour or all purpose flour
• 5 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/4 cups Greek yogurt (I usually use low-fat or full fat Greek yogurt)
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1/3 cup milk
• 2 large eggs, lightly beaten
• 1 1/3 cups fresh (or slightly thawed frozen blueberries coated with a 2 tablespoons of flour)*

Directions

• Preheat a griddle or a large skillet to medium heat and grease with cooking spray.
• In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
• In another bowl, whisk the Greek yogurt, lemon juice, lemon zest, vanilla extract and milk together. Slowly beat in eggs until well incorporated.
• Stir wet ingredients into dry ingredients and mix until just combined. Over mixing will result in less fluffy pancakes.
• Scoop about 1/4 cup batter onto the preheated skillet. Sprinkle with fresh or frozen blueberries. If batter is too thick, flatten pancakes with your spatula. When bubbles begin to appear on the surface, flip carefully and cook for about 1 to 2 minutes more until browned on the underside.
• Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
• Serve with maple syrup and extra blueberries, if desired.