Rating: 4.5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.



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


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

  • 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