Lemon-Blueberry Yogurt Pancakes.

I’ve determined that the best place to go for pancake recipes is Deb over at Smitten Kitchen. The girl just KNOWS how to put out a fluffy, moist, and delicious plate of pancakes! I’ve tried several of her pancake recipes, the oatmeal pancakes stealing my heart at number one and THESE lemon-blueberry yogurt pancakes at number two, and have not been let down yet! Thank you Deb! Keep up the good work!

The batter is really easy to throw together, even if you’re trying to entertain loads of hungry mouths. So STOP right there before using a pancake mix! Bleck. Get out a few simple ingredients and start following this recipe!

The batter is a little on the thicker side but don’t panic; just add a dollop to your skillet and spread it around a little in the the pan. Then add your toppings! I chose blueberries and some chopped pecans…but you could eat them plain for all I care (well, I guess I DO care, how about some fruit on the side then?). They are that scrumptious! Oh and don’t freak out about the fact that they are mostly made with whole wheat flour. If you’ve got skeptics to deal with, just don’t tell them. I promise they won’t even know!

Lemon-Blueberry Yogurt Pancakes

Makes 12-14 (4″ pancakes)

• 2 large eggs
• 1 cup plain, whole milk yogurt
• 2 to 4 tablespoons milk
• 3 tablespoons butter, melted or canola oil
• 1/2 teaspoon fresh lemon zest
• 1/2 teaspoon pure vanilla extract
• 3/4 cup whole wheat flour
• 1/2 cup unbleached all-purpose flour
• 2 tablespoons sugar
• 1 tablespoons plus 1 teaspoons baking powder (aluminum-free)
• 1/2 teaspoon table salt
• 1 cup blueberries, rinsed and dried and more for sprinkling

Whisk together yogurt and egg in a medium to large bowl. Stir in ~ 2 tablespoons of milk to thin out the yogurt (unless you are using a particularly thin variety), adding more as needed. Whisk in melted butter or oil, lemon zest, and vanilla.

In a separate bowl, combine flours, salt, and baking powder. Then stir dry ingredients in to the wet ingredients until JUST moistened. It’s important not to over stir or you’ll get a tough pancake!

If you’re cooking for a large crowd, preheat your oven to 200 degrees and pop the finished pancakes on a baking sheet to keep warm in the oven. Otherwise, just make them to order.

Prep your skillet, making sure it’s HOT, and add a little pat of butter or cooking spray (I prefer butter) to the bottom of the pan. Then add ~1/4 cup of batter per pancake to the skillet. Pat the batter down with your spatula because it is on the thicker side. Add blueberries or other toppings. Allow pancakes to cook until the bottom edges start to brown. Flip and cook another 2-3 minutes. Just use your judgement. If they start to burn, turn down the heat! Once you’ve cooked your batter, time to sit and eat!! The best part!!

Nutritional Profile (per 2, 4″ pancakes): 205 calories, 8.5 g fat, 4.7 g sat. fat, 27 g carbohydrate, 2.6 g fiber, 6.5 g protein, 8 g sugars, 77 mg cholesterol

QUESTION: What’s your favorite kind of pancakes? Any recipes to share?

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