What says “summer” better than a batch of light, fluffy pancakes flavored with sunshiney lemon and infused with summery blueberries? Everyone will love their mild sweetness, especially when topped with butter and maple syrup or blueberry compote. Make them as a treat for Dad on Father’s Day or anytime!
1 c. all purpose flour
2 tsp. baking powder
3 Tbsp. sugar
¼ tsp. kosher salt
1 large egg
¾ c. milk
½ c. Greek yogurt (full fat)
2 Tbsp. lemon juice
2 tsp. lemon zest
2 Tbsp. grapeseed oil
1 c. blueberries, fresh or frozen
- In a medium bowl, whisk together flour, baking powder, sugar, and salt. In a separate bowl, whisk egg, then whisk in milk, Greek yogurt, lemon juice, lemon zest, and neutral oil. Stir wet ingredients into dry ingredients (if batter is too thick, stir in another splash of milk).
- Lightly butter a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium-low heat. Pour batter into small circles, then place blueberries into top of each pancake. Cook pancakes until bubbles form on the tops and bottoms are golden. Flip them and cook until done. Repeat with remaining batter.
- Serve immediately, topped with blueberry compote or maple syrup.