I cannot think of a better combo to enjoy these warm days than blueberry and lemon! Hence, blueberry and lemon pancakes made with my favorite Greek yogurt topping. This recipe makes four large pancakes, which is perfect for two people to share. However, feel free to adjust the recipe if you want to make some more -in the end, I felt that I wanted to make more to save for letter!
Things that made these pancakes a ray of sunshine:
- Whole wheat flour: My favorite one to use is 100% whole grain whole wheat flour, like this one from King Arthur. I like how it’s milled so finely, so the pancakes don’t come up with a grainy texture. The fiber content is a plus, one cup contains about 12 g of fiber.
- Blueberries: I used to love blueberries for how versatile they are -they are fantastic in smoothies, muffins, pancakes, salads, you name it! But now I love them even more knowing the benefits they provide. Did you know? Blueberries are considered powerful brain food because they can help keep your memory sharp (Journal of Neuroscience, 1999). A landmark research publication led by Dr. James Joseph concluded these findings. In his study, lab mice offered a blueberry extract supplement demonstrated improved learning and memory skills when compared to the groups that received a strawberry and spinach supplement, separately. When the brain tissues of the blueberry-supplemented rats were examined, researchers found dopamine levels higher than in the brains of the other rat groups. Dopamine is an essential neurotransmitter that plays a role in the communication of nerve cells. In addition, blueberries contain important nutrients like potassium, vitamin C, vitamin K, fiber, and manganese to name a few (Blueberry Council, USDA)
- Greek yogurt topping: You may have already seen the mascarpone topping I used on my Stuffed Brioche French toast recipe (if not, here you go!). I wanted to create a lightened version of that, hence this Greek yogurt topping. I was pleasantly surprised how it turned out and it has become one of my go-to’s for breakfast (on oatmeal, French toast, waffles, you name it). Using plain, 2% Greek yogurt (hello probiotics and protein), I mixed it with a very small amount of powdered sugar and vanilla extract. That’s it -super simple!
Suggestions and substitutions for this recipe:
- Simplify the recipe: if you’re in a time crunch and want to skip pancake batter from scratch, use your favorite, store-bought pancake mix. Prepare batter according to the package instructions and add the juice and zest of one lemon and blueberries into the mix. You may need to make adjustments to the recipe, for example, if the batter is too runny add a little more pancake mix.
- Frozen blueberries: I use frozen blueberries, but feel free to use fresh if that’s your preference. I personally like purchasing frozen berries because they have a longer shelf-life.
- Not a fan of plain, Greek yogurt? I have made another version of this Greek yogurt topping using mascarpone cheese. The mascarpone cheese topping is denser and quite decadent. To make it, whisk 4 ounces of mascarpone cheese, 2 tablespoons of confectioners sugar, 2 tablespoons of milk, 1/2 teaspoon of vanilla extract, and the zest of an orange.
For the pancake batter:
- 1 cup of 100% whole grain whole wheat flour
- 2 tablespoons of granulated sugar
- 1/2 teaspoon of salt
- 3 tablespoons of unsalted butter, melted plus 1-2 tablespoons for cooking
- 1 large egg
- 2 teaspoons of baking powder
- 1 cup of milk (any type)
- juice and zest of one lemon
- 1 cup of frozen blueberries, divided
For the Greek yogurt topping:
- 1/4 cup of plain, Greek yogurt
- 1 tablespoon of powdered sugar
- 1 teaspoon of vanilla extract
In a large mixing bowl, combine the whole wheat flour, sugar, salt, melted butter, egg, baking powder, milk, juice, and zest of one lemon and mix until you get a smooth batter. Add about 1/2 cup of blueberries (if using frozen, thaw in the microwave for about 30-45 seconds) and fold with the mixture.
Heat a small pan over medium heat. Coat the pan with butter (or non-stick cooking spray) and pour about 1/4th of the batter. Leave the pancake to cook on one side until the edges start to brown (about 3 minutes), then flip the pancake and cook for another 3 minutes approximately.
To make the Greek yogurt topping, whisk the Greek yogurt, vanilla extract, and powdered sugar in a small bowl until you get a smooth consistency. Thaw the other 1/2 cup of blueberries in the microwave for about 30-45 seconds. Top the pancake with the yogurt topping and with the blueberries. Enjoy!