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Lemon Blueberry Pancakes Recipe
Lemon Blueberry Pancakes Recipe photo by Taste of Home

Lemon Blueberry Pancakes Recipe

Publisher Photo
Lemon yogurt gives these hearty pancakes a fluffy texture and delectable flavor. My son couldn't get enough of them the first time we had them the first time we had them for breakfast. Top each stack with extra yogurt and berries.—Ann Flores, Seneca, Kansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 egg
  • 1 cup lemon yogurt, divided
  • 1/2 cup fat-free milk
  • 2 tablespoons canola oil
  • 1 teaspoon lemon juice
  • 1 cup all-purpose flour
  • Sugar substitute equivalent to 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups blueberries, divided

Nutritional Facts

One serving (2 pancakes with yogurt and blueberries equals 283 calories, 10 g fat (1 g saturated fat), 57 mg cholesterol, 809 mg sodium, 41 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 reduce-fat milk, 1/2 fruit.

Directions

  1. In a small bowl, whisk egg, 1/2 cup yogurt, milk, oil and lemon juice until blended. Combine the flour, sugar substitute, baking powder, baking soda and salt. Make a well in the center. Pour yogurt mixture into the well; stir just until moistened. Gently fold in 1 cup blueberries.
  2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with remaining yogurt and blueberries. Yield: 8 pancakes,4 servings, 2 per serving.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Lemon Blueberry Pancakes in Light & Tasty December/January 2004, p39

Nutritional Facts

One serving (2 pancakes with yogurt and blueberries equals 283 calories, 10 g fat (1 g saturated fat), 57 mg cholesterol, 809 mg sodium, 41 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 reduce-fat milk, 1/2 fruit.

Reviews for Lemon Blueberry Pancakes

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 12, 2014

These pancakes are terrific. I used plain non-fat Greek yogurt & added a 1/4 tsp. of lemon extract. Also added more berries than called for in the recipe.

MY REVIEW
Reviewed Mar. 2, 2014

The lemon yogurt on top was a yummy topping.

MY REVIEW
Reviewed Apr. 6, 2012

Love these pancakes--my favorite! Really like putting the extra lemon yogurt on top instead of syrup.

MY REVIEW
Reviewed Feb. 14, 2010

The pancakes were delicious and easy to make!

MY REVIEW
Reviewed Jul. 24, 2008

I also prepared these using peach yogurt and peach juice. Yum!

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