Blueberry Greek Yogurt Pancakes with Meyer Lemon Syrup

More About This Recipe

• Perfectly dressed for spring, these Blueberry Greek Yogurt Pancakes sport a drizzling of Meyer Lemon Syrup. Some meals just beg you to be lovely. This is one. Simple, yet full of flavors that complement each other like a robin on a spring morning. You need this recipe in your life. It’s as simple as making blueberry pancakes. With Greek yogurt. Isn’t life lovely? But the pancakes are only just the beginning. The real magic starts with Meyer Lemons. Don’t know Meyer Lemons? They’re the bright, deep yellow lemons you’ll find in grocery stores in the springtime. They’re not as crisp as regular lemons, so you can create beautiful lemony treats without that mouthwatering zing. Plus, aren’t they pretty? To turn them into a simple lemon syrup (that tastes like a dream on these pancakes) just cut the lemons into slices and remove the seeds. Then pop them into a pot. Add sugar. And water. And bring to a boil. Surely, you must be thinking, this get difficult somewhere. No, simple. Spring. Perfection. Once the syrup boils, it’ll thicken up into a gorgeous syrup. Drizzle and serve. Pull the lemons out, if desired, but they’re mild enough to eat on top of your pancakes. Which is, of course, the prettiest way to eat pancakes. Ever.