National Pancake Week – Blueberry Lemon Pancakes & More…

Hi Everyone,

I’m very excited!  Today is the first day of National Pancake week.  I missed Peanut Butter day in January, and there was no way I would miss Pancake week!  Yup a whole week of pancake fun!  I wish I could post a new pancake recipe everyday, but I can’t, since I have to work and I think my family would not be to happy with me if I made pancakes every-night for dinner.  Now me, personally, would not have a problem with that!  As you may tell I kind of love pancakes!

Today’s pancakes are a wonderful Blueberry Lemon Pancake.  These are of course adapted from my original Yogurt Pancake.  However on these, I normally use whole wheat pastry flour, but I was out, so I decided to use White Whole Wheat flour and I have to say I was little concerned at the beginning of my process.  Whole Wheat Flour is more dense than pastry flour, so in this batch I had add a little milk to give it more of a batter texture and it was thicker placing on the griddle too.  But you know what?  I think, I think I may just like the whole wheat flour better, well maybe not better, but these pancakes are different.  These are thick and the tops got a little crunchy and the center was nice and fluffy.  They are a perfect pancake consistency!  Also they didn’t run as much so it was easier to make a perfect circle with the batter.

In this pancake recipe I used one 6oz container of Chobani lemon yogurt. Plus I added fresh blueberries.  The combination of lemon and blueberry is amazing.  I got this idea from one of my readers (Hi Cassandra!).  She told me she made my lemon bread and added blueberries.  I thought, huh, great idea and then these pancakes were born.  Ohh, I can’t wait to see what I concoct next!!

I thought since it is Pancake Week and I want YOU to make the perfect pancakes, I thought I would give you a few tips that I picked up from Kodiak Pancakes.

Tip One: Never batter the batter.  Batter should only be mixed enough to moisten the dry ingredients.  Then stop battering – even if you still have lumps.  This is because flour contains gluten – a gluey-like substance that activates when it gets wet and mixed.  If over-mixed, it becomes tough and rubbery.  Don’t worry about the lumps – they’ll disappear when cooked.

Tip Two: Lay it on thick (or thin).  Thinner batter gives the pancake a lighter texture, while thicker batter makes it more dense and heavy.

Tip Three: What’s in it for me?  Stir-ins are always a fun surprise for pancake eaters.  Some ideas are blueberries, bananas, cinnamon and vanilla, raspberries, chocolate chips, or even sausage and bacon.

Tip Four: Wait ‘till I say, “Go!”  Be patient, and let the griddle heat up for about five minutes.  If the pan is too cool, your pancakes will turn out tough from cooking too long.  If the pan’s too hot, you’ll end up with doughy centers.  A few drops of water should dance around the griddle – 375 degrees is usually about right.

Tip Five: Got rhythm?  To look like a pro and make consistently shaped flapjacks, use a 1/3 or 1/4 cup measuring cup for each pancake.

Tip Six: Don’t muddle your puddle.  Make a small puddle of oil on the griddle and pour the batter directly into the middle of the puddle.  The oil will surround the edges and make them crispy and tasty.  Butter can burn on the pan and cause bitter specs of burnt butter to get on your pancake.  Cooking spray is good if you’re trying to keep it lean, but it doesn’t add flavor or make the edges crispy. (I used cooking spray and my pancakes got a crispy top, hmmm)

Tip Seven: No double flipping!  Flipping the pancake more than once causes a dry pancake.  Flipping the pancake at the right time will help you avoid this temptation. Pancakes are ready to turn when the top is full of air holes, and the sides start looking a bit dry.  Peaking underneath a lifted edge will help you determine the proper flipping-time – look for a nice golden brown color.

Tip Eight: Don’t flatten the flippin’ flapjack!  This is the cardinal sin of the art of flapjack flipping and must be avoided! These are not burgers guys!  A big misconception is that smashing the flapjack will help it cook faster or eliminate the possibility of a doughy center.  Not true.  The hot air inside the flapjack helps it cook better.   Smashing it merely pushes the air out of it and undoes all of the work you did to create a perfectly light and fluffy pancake.

Tip Nine: Some like it hot!  Actually, everyone does.  Who wants a cold flapjack?  If you are cooking for a large group and can’t serve them hot off the griddle, the best way to keep pancakes warm is to place them, single-layered, on a cookie sheet in a warm oven.  Do not stack them or cover them or they’ll become soggy. (I preheat my oven to 200 degrees, pancakes stay perfect at that temperature!)

Blueberry Lemon Pancakes


1/3 Cup of Greek Lemon Yogurt (6 oz container works for the whole recipe)

2 egg Whites

1/2 tsp. Vanilla Extract

1/2 cup. White Whole Wheat Flour

1/2 tsp. Baking Soda

1/2 tsp. Sugar

1 dash salt

1/4 cup non-fat milk

1/2 cup blueberries, fresh

Yogurt Sauce Ingredients:

3 Tbsp. Lemon yogurt

1 tbsp. Maple Syrup ( I used sugar free)

Additional topping: 1/4 cup blueberries


For Pancakes:

Mix greek yogurt,egg whites and vanilla extract into a small bowl

In a separate bowl combine flour, baking soda, sugar, & salt

Combine and whisk till evenly mixed

Add milk, stir until combined (if the batter still seems to thick add a pinch more milk, I only needed the 1/4 cup)

Fold in 1/2 cup blueberries

Spray non-stick skillet with cooking spray and place 1/4-cup of batter onto skillet and cook till bubbles start appearing through the top of the pancake and then flip. NOTE: Cook on medium heat and I spread out my batter with the spatula to cook more evenly.

About 1-2 minutes on each side

For Yogurt Syrup:
Add yogurt and maple syrup in a small bowl and stir together until combined.

Add yogurt syrup on top and 1/4 cup of remaining blueberries.


Makes 7 pancakes, 31/2 each, Serves 2.

Calories per serving:  251,  Fat:  .06,  Cholesterol:  .06,  Sodium:  267,  Potassium:  103,  Carbs:  45,  Fiber:  5.5,  Sugar:  19.6 (blueberries is what has most of the sugar), Protein:    17

I thought I would share with you my past pancake recipes that I simply love.  Each one is a little different and I personally think there is one for everyone.  What I like about pancakes is that you can make whatever your mood is for the day.  Some days I feel sweet, I make chocolate, other days I want strawberries, I make strawberries, I even have birthday ones, cookie ones and fall ones.  Oh the possibility of pancakes are endless.  So check out my pancakes of the past!

The original Whole Wheat Yogurt Pancakes – Sept 11, 2011 (My first blog post ever)

Almond Joy Pancakes – November 13, 2011

Birthday Pancakes – For Little Jenny’s special day

Blueberry Banana Pancakes – Hubby loved this one

Cherry Pancakes

Neapolitan Pancakes

Snickerdoodle Pancakes

Strawberry Banana Stuffed Pancakes

Strawberry Shortcake Pancakes

Whole Wheat Apple Cinnamon Pancakes

Whole Wheat Pumpkin Pancakes

That was fun going through all of my pancake recipes.  Some of them I forgot about, but I will never forget my original one because that was the one that started it all.  Funny looking back, I can’t believe how much my photography has improved.  At least my photos are a little better looking now.  Practice makes perfect!

Well my friends, I hope you give one of these pancakes a try and if you do let me know what you think.  Enjoy Pancake week!!!  You know I will!

Have a great day!!

QUESTION:  What is your favorite kind of pancake?




The Sweet Spot


  1. I had no idea it is national pancake week! I just posted a pancake recipe yesterday, so I must have some sort of subconscious intuition 😉 I have to say, lady, each and every one of your pancake recipes look delicious and oh my, you really like pancakes! The neopolitan idea is fabulous, and I like that in your latest post you include Greek yogurt – I have not tried this yet, but I bet it gives the pancake a nice tart flavor, which I love. Very healthful, too! Have an awesome pancake week and thanks for the recipe!

    • Jennifer @ Peanut Butter and Peppers says

      Actually the greek yogurt hasn’t made them tart, oddly enough. My Husband who is not a yogurt fan doesn’t notice the difference in the pancakes. You should try it, you’ll like it! I’m going to check out your pancake recipe from yesterday! Have a great Pancake week!!

  2. Yay for Pancake Week! I love blueberry and lemon together, that is my favorite! Thanks for the pancake tips!

  3. We had pumpkin pancakes for breakfast today–I didn’t even know it was National Pancake Week. Blueberry Lemon Pancakes sound so scrumptious. Your beautiful pictures make me hungry all over again!

    • Jennifer @ Peanut Butter and Peppers says

      I love Pumpkin pancakes! I haven’t had them since November, I should make them again. Are you going to post your recipe for yours?

  4. Wow, all your pancakes look delicious…and now I’m craving some 🙂

  5. All of these pancakes look wonderful! I am a sucker for pumpkin pancakes, and your strawberry banana stuffed pancakes look awesome, but I love the idea of using lemon yogurt in pancake batter – so simple! I will have to try that ASAP!

    • Jennifer @ Peanut Butter and Peppers says

      Hi, If you try the lemon yogurt in the pancakes, let me know! I am soooo a pumpkin person, how I haven’t gotten sick of pumpkin, I’ll never know.

  6. Pancake week? I had no idea!!! My kids love pancakes…I’m going to have to do something fun with pancakes this week. Your lemon pancake recipe looks amazing!
    Thanks for stopping by my blog and for the comment! This is my first time visiting your blog.

  7. YAY pancake week! I’m in the middle of a series, or I’d be posting some, too! These look terrific and your tips are terrific! My favorite are probably the same ones you made – whole wheat blueberry. LOVE the addition of the lemon! Buzzed this terrific post and hoping for Top 9!

  8. These look beautiful and I bet they taste delicious! Thank you so much for sharing at Mix it up Monday 🙂

  9. I had no idea it was pancake week! Thanks for the heads up 🙂
    I would love for you to come by and link up to my Recipe Party at The Sweet Spot!

    • Jennifer @ Peanut Butter and Peppers says

      Thanks Paige for inviting me to your party!! I linked up and grabbed a button!! Thank you! Look forward to checking out all the goodies!!

  10. You really know your way around a pancake! I love all of these versions, but I am particularly enamoured of your blueberry take. Fantastic cakes! It’s such a pleasure to meet you through Foodbuzz!! 🙂

    • Jennifer @ Peanut Butter and Peppers says

      It’s a pleasure to meet you! I’m kind of pancake obsessed, I love that you can make pratically anything you like with them. Have a great day!!

  11. I LOVE A PANCAKE! This morning I made one of my favorites. Oatmeal, cinnamon, vanilla, smashed banana, and egg whites. I top this with a few slice of banana and a little melted peanut butter! I can’t wait for the weekend so I can try your blueberry lemon pancakes!

  12. I didn’t even know pancake week existed! 🙂 I’ve had the best ever tiramisu pancakes in Chicago, but I’ll always happily settle for chocolate chip banana. Wonderful recipe of yours, congrats on Top 9! 🙂

    • Jennifer @ Peanut Butter and Peppers says

      Thank you! 🙂 Tiramisu pancakes, O.M.G.! They sound fantastic!! I have to recreate that!!

  13. Thanks for sharing all those helpful tips. They will come handy when I make pancakes usually on the weekends. Will love to surprise my family to make as perfectly looking blueberry lemon pancakes.
    congrats on top 9 and it’s so great to “meet” you this way!


  14. These look amazing! I love how THICK they are. I can never get my mine to look like that :(. Thanks for all the pancake tips too!! p.s. visiting from Makin You Crave Monday!

  15. Thank you so my for the recipe!!! I`ve made them today for the breakfast. Pancakes were so delicious. Me and my husband loved them!

    • Jennifer @ Peanut Butter and Peppers says

      Yah! I’m glad you liked them!! I have to say they top my new favorite pancake!! The combination of lemon and blueberry is so good!!

  16. Wow! All of these pancakes look so scrumptious! I could eat pancakes everyday… which is why I try not to make them too much! 🙂

    • Jennifer @ Peanut Butter and Peppers says

      I know I could eat pancakes everyday too! That’s why I make a small serving, to dangerous to have a round. It’s perfect for freezing too!!

  17. Wow, you really like pancakes. I have to admit, I love them but I’ve never been successful at making them at home. For some reason, they always turn out awful which is probably a blessing in disguise because if I do have them, I have to go to a restaurant. Just too much work.

  18. Omg, omfg, omggg, drool!
    These look incredible and admittedly I was hoping to see an shot of the insides but alas, THESE LOOK INCREDIBLE!

    • Jennifer @ Peanut Butter and Peppers says

      Sorry for the no picture on the inside. I normally try to put one up with my recipe, but it was so good I ate it right up!!

  19. Those are some THICK pancakes. I think I could probably eat pancakes for the rest of my life and be incredibly content.

  20. Yumm! Made these today, used Tillamook Lemon Squeeze yogurt as that was what in my fridge. Turned out delicious! My pancakes never look like the photos in recipes but today they did! Thanks!


  1. […] to  Peanut Butter & Peppers for idea of these pancakes. I tweaked my recipe a bit but this was all her idea! var […]

  2. […] Good Food magazine, February 2013… […]

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