Description

Moist, fluffy, and filled with lots of juicy blueberries, these simple pancakes create a pause in time to sit quietly and reflect on the good moments that come your way. Driscoll's Blueberry Lemon Syrup is a perfect pairing for these scrumptious pancakes.

  • 1 Cup all-purpose flour
  • 2 Tablespoons sugar
  • 1 Tsp. baking powder
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. salt
  • 1 large egg
  • 1 Cup Greek yogurt
  • 1/2 Cup milk
  • 2 Tablespoons butter, melted
  • 2 Teaspoons lemon juice
  • 1 Package (6 ounces) Driscoll's Blueberries
  1. PLACE 1 cup all-purpose flour into a medium bowl.
  2. ADD 2 tablespoons sugar and ADD 1 teaspoon baking powder.
  3. ADD 1/2 teaspoon baking soda and ADD 1/2 teaspoon salt.
  4. STIR to combine.
  5. MAKE a well in center of flour mixture and SET ASIDE.
  6. CRACK 1 large egg into a large bowl and WHISK thoroughly.
  7. ADD 1 cup Greek yogurt and ADD 1/2 cup milk.
  8. ADD 2 tablespoons melted butter and ADD 2 teaspoons lemon juice.
  9. WHISK to combine.
  10. POUR egg mixture into flour mixture.
  11. STIR just until no large lumps remain. Do not over mix.
  12. ALLOW batter to rest 10 minutes.
  13. PREHEAT skillet or griddle to medium-high heat.
  14. FOLD 1 package (6 ounces) blueberries gently into batter. Do not over mix.
  15. SPRAY skillet lightly with cooking spray.
  16. POUR 1/4 cup batter onto skillet.
  17. COOK 2 – 3 minutes or until pancake is dry around edges and bubbles form without disappearing.
  18. FLIP pancake and cook 1 – 2 minutes longer or until golden.
  19. TRANSFER pancake to a plate or serving platter.
  20. REPEAT with remaining batter.
  21. SERVE immediately.