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Lemon Blueberry Pancakes

 Lemon Blueberry Pancakes
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: One serving (2 pancakes with yogurt and blueberries equals 283 calories,

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Lemon Blueberry Pancakes (continued)

Nutritional Facts: 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.