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Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

-1 cup flour (you can use a combination of all purpose, whole wheat, keto flour, or gluten free baking all works)

-1 tsp baking powder (if using a baking mix, not necessary)

-1/4 tsp salt

-3/4 cup milk

-1/4 cup Greek or Icelandic yogurt (I like to use Siggi’s Vanilla Yogurt, adds another layer of flavor, be careful not to use a yogurt with high sugar content because it will burn)

-1 egg

-Lemon zest from 1 lemon

-Squeeze of lemon juice (about 1 tbsp)

-Wild blueberries

Combine all ingredients in a mixing bowl and stir until there are no lumps. I almost always use frozen wild blueberries, in which case I add them to each individual pancake vs stirring them in to the batter. If you stir frozen blueberries into the batter it won’t affect the cooking but it will dye them purple. Let sit for a minute while warming up your pan.

A non-stick pan is best, warm to medium heat and spray with cooking spray (Pam) or wipe with a light coating of canola or vegetable oil. Ladle a scoop of batter onto your pan and let it cook until it has bubbled and puffed up, when the bubbles relax or start to go away its time to flip. Add your frozen blueberries just before flipping. Let cook for another minute on the reverse side and then remove with a spatula.

This recipe can easily be doubled or tripled depending on how many pancakes you need.

*As far as flour goes, I have made this successfully with King Arthur Baking keto flour, Kodiak Cakes Whole Wheat baking mix, regular all purpose flour too. Just use what you have! In the past when I have used Kodiak cake mix I have omitted the egg, they have enough protein already.

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