Lemon Yogurt Pancakes with Blueberry Syrup
Ingredients
- FOR THE PANCAKES:
- 1 cup Bisquick
- 2 teaspoons Baking Powder
- 1 Tablespoon Sugar
- ½ cups Milk
- 1 whole Egg
- 1 container (6 Oz. Size) Lemon Greek Yogurt (I Use Chobani)
- 1 whole Lemon, Zested (Reserve Juice For Blueberry Syrup)
- 1 teaspoon Vanilla Extract
- FOR THE BLUEBERRY SYRUP:
- ½ cups Fresh Blueberries
- ½ cups Sugar
- ½ cups Water
- 1 whole Lemon, Juiced
- 2 Tablespoons Pure Maple Syrup
Instructions
Lemon Yogurt Pancakes with Blueberry Syrup serves 4 original recipe by tastykitchen.com.
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