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Lemon and blueberry pancakes

Light pancakes with anti-oxidant packed blueberries and tangy lemon flavor make a healthy choice for breakfast, a light lunch, a tasty snack or a homely dessert.


4 oz flour (whole grain flour)
1⁄4 t baking soda
1 lemon (grated zest only)
4 oz yogurt (plain yogurt)
2 T milk
2 egg (lightly beaten, medium sized)
1 T butter (melted)
3 oz blueberries (about 4 tablespoons)


Place the flour, baking powder and baking soda in a large bowl.

Add the sugar and lemon rind. Add the yogurt, milk, melted butter and beaten eggs. Mix everything together well.

Gently fold in the blueberries.

Heat a non-stick skillet and drop a couple of tablespoons of mixtures into the pan to form a pancake.

Leave until you see small bubbles appear on the pancake and the mixture appears to be set.

At this point flip the pancake over and cook approximately one more minute.

Remove from heat and keep in a warm place until ready to serve.

Repeat with remaining mixture.

Total time
25 minutes
Cooking time
Preparation time
4 servings


This lemon and blueberry pancakes recipe is a healthy choice. Try this recipe substituting plain yogurt with blueberry yogurt.


North American cuisine

easy, skillet
fruit, cakes, breakfast
American food recipes
Food in U.S.A.