Try These Almond Lemon Blueberry Pancakes for Your Next Breakfast

Try this recipe for bright, summery almond lemon blueberry pancakes. They’re light and sweet with zesty lemon notes, but most importantly, there are little blueberry flavor explosions in every bite. Pinterest was my best friend upon finding this gem of a summer treat. It’s like being thrust onto your favorite rooftop terrace on a lazy Sunday for summer brunch.

The recipe takes inspiration from American-style pancakes with the addition of some Greek-style yogurt to help make them thick and fluffy and slivered almonds for a little extra texture!

Almond Lemon Blueberry pancakes

1 cup all-purpose flour
½ tsp baking soda
½ tsp baking powder
2 tbsp granulated sugar
1 tsp lemon zest
¾ cup Greek-style yogurt
6 tbsp milk of choice (I usually use almond or oat)
1 egg
½ tsp almond or vanilla extract (optional, but awesome)
1 cup fresh blueberries
¼ cup slivered almonds (you can omit or change the type of nut you use)

1. In a small bowl, combine the flour, baking soda, baking powder, sugar, and lemon zest. Set aside.
2. In a larger bowl, whisk together the yogurt and milk. Add the egg and vanilla/almond extract and mix until smooth.
3. Combine the wet and dry ingredients. Fold in slivered almonds and blueberries.
4. Heat some butter/cooking oil in a skillet over medium heat. Cook ¼ cup pancake portions for about two minutes on each side (or until golden)

Notes:

1. The batter will be quite thick for these pancakes. If you find it to be too thick, add some more milk 1 tbsp at a time (I usually end up using 7 or 8 tbsp of milk in total).
2. Because the batter is on the thicker side, you’ll need to use something like the back of a spoon to flatten it out a bit when you get it onto the pan.
3. The measurements listed above should make between six to eight pancakes.

Of course, whether or not you eat all six or eight of these yourself is on a need-to-know basis.

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Images: Alyssa N.