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Blueberry Greek Yogurt Pancakes with Meyer Lemon Syrup

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  • Prep 10 min
  • Total 20 min
  • Servings 8
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Springtime pancakes at their best, made from blueberries and Greek Yogurt and drizzled with Meyer lemon syrup.
Updated Feb 12, 2020
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  • 2 containers (5.3 oz each) Greek vanilla yogurt
  • 6 tablespoons milk
  • 2 eggs
  • 2 cups Original Bisquick™ mix
  • 1/2 cup fresh blueberries
  • 6 Meyer lemons, sliced with seeds removed
  • 1 1/2 cups sugar
  • 1/2 cup water
  • Fresh blueberries for garnish, if desired


  • 1
    In a large bowl, prepare pancake batter by whisking together yogurt, milk, eggs, and Bisquick™. Fold in the blueberries. Prepare a griddle by heating it over medium-low heat.
  • 2
    In a large pot, combine lemons, sugar, and water. Bring to a boil over medium-high heat. Remove from stove as soon as the mixture begins to boil. Set aside.
  • 3
    Cook pancakes by pouring 1/3 cup of batter onto the hot griddle. Once little bubbles begin to form around the edges of the pancakes (about 2 minutes), flip pancakes and cook until golden brown and cooked through, about 1-2 additional minutes.
  • 4
    Serve pancakes topped with lemon syrup. Garnish with lemons from the syrup and additional fresh blueberries, if desired. Enjoy!

Nutrition Information

No nutrition information available for this recipe

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.
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