Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, baking powder, sugar, and salt together in a large bowl.

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  • Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.

  • Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.

  • Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.

Nutrition Facts

294 calories; protein 9.7g; carbohydrates 52.4g; fat 6g; cholesterol 55.6mg; sodium 946mg. Full Nutrition
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Reviews (6)

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Most helpful positive review

Rating: 5 stars
03/29/2020
Delicious! I loved this recipe. It was really easy to make and it turned out great Read More
(3)
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/29/2020
Delicious! I loved this recipe. It was really easy to make and it turned out great Read More
(3)
Rating: 1 stars
10/25/2020
Tasted very strongly of baking powder. I think there was a mistake in the recipe. I threw them away. Read More
Rating: 5 stars
06/15/2020
I made these lemon flavor yummy berry good pancakes gluten free and sugar free by substituting out the white flour,sugar with finely ground almond flour and Swerve sweetner. I also used vanilla Too Good yogurt because that is the only type of Greek yogurt I can eat for my low carb diet. These pancakes are also good to make and freeze for busy week day breakfasts. Read More
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Rating: 5 stars
09/13/2020
Great recipe. I did substitute the almond extract for vanilla extract. I also used whole milk since that is what I had on hand. The pancakes were light and fluffy with crispy edges, just how I like them. I will keep this recipe and definitely make it again. Read More
Rating: 5 stars
07/10/2020
These were fantastic! My daughter used extra blueberries (a pint) and added extra sugar for a total of 3T because we ate them just with butter (no syrup.) We will definitely make these again! I think they are my favorite pancakes ever! Read More
Rating: 5 stars
10/04/2020
We love this recipe too much for words! It bursts with everything that was added to it in each bite. We substituted milk with vanilla extract and almond extract instead of vanilla flavored almond milk. These were absolutely perfect! Melt in your mouth and great with syrup. Will definitely make again. Read More
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