These lemon blueberry pancakes are light, fluffy, and tender, thanks to the addition of creamy coconut skyr! Lemon juice, lemon zest, and fresh blueberries bring extra flavor to this special breakfast.
1 - 5.3oz
Icelandic Provisions Coconut Skyr
Lemon, zested and juiced
Melt the butter in the microwave, and cool slightly until warm but not hot.
In a large mixing bowl, whisk melted butter, skyr, egg, lemon juice, and vanilla until combined.
In a separate medium bowl, add lemon zest to the sugar and use your fingers to rub the zest into the sugar. Stir in the flour, baking powder, baking soda, and kosher salt and whisk to combine.
Gently stir the dry ingredients into the wet ingredients until just combined (some lumps are okay; do not overmix). The batter should be thick and foamy, but if you prefer a thinner pancake, you can thin it with milk. Allow batter to rest for 5 - 10 minutes.
Meanwhile, preheat a griddle, non-stick pan, or cast-iron skillet over medium-low heat. Add a teaspoon of butter to the pan. Scoop batter in ¼-cup increments and gently pour batter into the pan. Arrange blueberries evenly over the surface of the pancake.
Flip once bubbles begin forming and the bottom is golden-brown. Repeat with the remaining pancake batter. Serve warm.