Fluffy Blueberry Lemon Buttermilk Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 3/4 teaspoon baking soda
- 1 tablespoon lemon juice
- 2 large eggs lightly beaten
- 1/8 easpoonsalt
- 1 1/4 teaspoons baking powder
- 1 teaspoon lemon zest
- 5 tablespoons granulated sugar
- 2/3 upmilk
- 1 and 1/2 teaspoons vanilla extract
- 2 cups of white whole wheat flour or all purpose flour
- 1 1/2 cups greek yogurt (i usually use low-fat or full fat gr
- 1 3/4 cups fresh (or slightly thawed frozen blueberries coate
- Carbohydrate 2.36571978932378 g
- Cholesterol 366.028020825338 mg
- Fat 43.66965286188 g
- Fiber 0.0606250020425399 g
- Protein 9.42562942515416 g
- Saturated Fat 25.506672211947 g
- Serving Size 1 1 -5 serving (147g)
- Sodium 370.987187436573 mg
- Sugar 2.30509478728124 g
- Trans Fat 3.79118054658797 g
- Calories 432 calories
Preheat a griddle or a large skillet to medium heat and grease with cooking spray.In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.In another bowl, whisk the Greek yogurt, lemon juice, lemon zest, vanilla extract and milk together. Slowly beat in eggs until well incorporated.Stir wet ingredients into dry ingredients and mix until just combined. Over mixing will result in less fluffy pancakes.Scoop about ¼ cup batter onto the preheated skillet. Sprinkle with fresh or frozen blueberries. If batter is too thick, flatten pancakes with your spatula. When bubbles begin to appear on the surface, flip carefully and cook for about 1 to 2 minutes more until browned on the underside.Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.Serve with maple syrup and extra blueberries, if desired.
