Blueberry Yogurt Pancakes With Whipped Lemon Butter

Blueberry Yogurt Pancakes With Whipped Lemon Butter

Serves: 8 people
Prep Time: 20 minutes
Cooking Time: 20 minutes
Blueberry Yogurt Pancakes With Whipped Lemon Butter
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Ingredients

  • 1/4 cup sugar
  • 1/2 cup Dutch Farms butter, melted + 1/4 cup more, softened
  • 1/2 teaspoon baking soda
  • 1/2 cup milk
  • 2 cups plain Greek yogurt (or your favorite Dutch Farms variety)
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 cups blueberries
  • 3 Dutch Farms eggs
  • Zest of 1/2 lemon
  • Pinch of salt

Instructions

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Blueberries and lemon are a winning combination. And they'll make breakfast amazing with this recipe for Blueberry Yogurt Pancakes with Whipped Lemon Butter!
  1. In a large bowl, whisk together the flour, eggs, salt, sugar, yogurt, melted butter, milk, baking powder, and baking soda until combined.
  2. In a standing mixer with the paddle attachment, whip the 1/4 cup of softened butter and lemon zest on high speed for 3 to 4 minutes or until light and fluffy. Set aside.
  3. Heat a large skillet with a small amount of butter over medium heat and pour in 4 to 6 ounces of pancake batter.
  4. Once it's pour, immediately add 15 to 20 blueberries right on top of the pancake batter. Cook for 2 to 4 minutes or until golden brown on the bottom side.
  5. Flip the pancake and continue cooking until golden brown on both sides and cooked throughout.
  6. Repeat the process so the batter is gone.
  7. Serve Blueberry Yogurt Pancakes With Whipped Lemon Butter with whipped lemon butter. Compliment these pancakes by serving them alongside Dutch Farms crisp-cooked bacon and Dutch Farms orange juice.