LEMON BLUEBERRY YOGURT PANCAKES

Lemon Blueberry Yogurt Pancakes image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 15

1 cup milk
1 tablespoon lemon juice
1/2 cup 4 ounces whole milk blueberry yogurt (can substitute vanilla yogurt)
2 teaspoons lemon zest
1 teaspoon vanilla
1 egg
2 tablespoons unsalted butter (melted)
1/2 cup whole wheat flour (or substitute all-purpose flour)
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon salt
Or substitute 1 1/4 cup [url href="https://www.kitchentreaty.com/homemade-whole-wheat-pancake-mix/"]homemade whole wheat pancake mix[/url] for the flours
1/2 cup fresh or frozen blueberries

Steps:

In a medium bowl, stir together the milk and lemon juice. Allow to sit for about 10 minutes (this helps give the milk more buttermilk-like qualities and adds a bit of thickness and tang to the batter).
Whisk in the yogurt, lemon zest, vanilla, egg, and melted butter.
In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Pour the wet ingredients over the dry and stir just until incorporated. Add the blueberries and stir gently until distributed.
Heat a non-stick griddle or large frying pan over medium heat. Using a ⅓ cup measure, pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through. Note: if you're using frozen blueberries, you will likely have to cook your pancakes for a bit longer as the frozen blueberries take longer to warm.
Top with butter, maple syrup, and additional blueberries if desired.