Blueberry Yogurt Pancakes with Whipped Lemon Butter

Makes 8 Large Pancakes


  • 2 cups of all-purpose flour
  • 3 Dutch Farms eggs
  • pinch of salt
  • ¼ cup of sugar
  • 2 cups of plain greek yogurt (or your favorite Dutch Farms variety)
  • ½ cup of melted Dutch Farms butter + ¼ cup more softened
  • ½ cup of milk
  • 2 tablespoons of baking powder
  • ½ teaspoon of baking soda
  • zest of ½ lemon
  • 2 cups of blue berries


  • In a large bowl whisk together the flour, eggs, salt, sugar, yogurt, melted butter, milk, baking powder and baking soda until combined.
  • In a standing mixer with the paddle attachment whip the ¼ cup of softened butter and lemon zest on high speed for 3 to 4 minutes or until light and fluffy. Set aside.
  • Heat a large skillet with a small amount of butter over medium heat and pour in 4 to 6 ounces of pancake batter.
  • Once it’s poured immediately add 15 to 20 blueberries right on top of the pancake and cook for 2 to 4 minutes or until golden brown on the bottom side.
  • Flip the pancake and continue cooking until it golden brown on both sides and cooked throughout.
  • Repeat the process until the batter is gone.
  • Serve the pancakes with the whipped lemon butter.

Compliment these pancakes by serving them alongside Dutch Farms crisp cooked bacon and Dutch Farms Orange juice.