Lemon-Blueberry Yogurt Pancakes

Place a skillet or large pan over medium-low heat.

In a large bowl, combine lemon-flavored Greek yogurt, flour, sugar, salt and baking soda. Gently stir together until just combined.

In a separate small bowl, combine the beaten eggs and vanilla extract. Pour the eggs into the yogurt/flour mixture. Gently stir to combine. Add in the zest and juice of half a lemon and 1/2 cup of fresh blueberries. Gently fold everything together to combine.

Using either cooking spray or butter, grease up the skillet. Pour 1/8 cup of pancake batter onto the skillet for each pancake and spread batter out on griddle with measuring cup. Fit as many onto the skillet as you can. Cook for 1-2 minutes until the bubbles on top of the pancake start to pop. Flip them over and cook for an additional minute. Remove the cooked pancakes to a plate. Repeat with the remaining batter.

Stack the pancakes on a plate and serve them with butter and maple syrup.

Recipe inspired and adapted from The Pioneer Woman. Created by The Girly Girl Cooks.