These soaked blueberry yogurt pancakes with a hint of lemon have tons of flavor while still being gut-friendly!
The night before you make your pancakes, add pancake mix (or flour), milk, and lemon juice to a large bowl. Mix well and cover lightly. Let rest 8-24 hours.
Preheat griddle or skillet to medium-high heat and grease well.
In a mixing bowl, combine yogurt, egg, baking powder, vanilla, and oil. Add to soaked flour mixture and stir well to combine. If batter is too thick, add milk a little at a time to reach the right consistency.
Pour batter onto skillet, 1/3 cup at a time. Sprinkle each pancake with blueberries.
When the pancake is covered in bubbles, flip and cook for several minutes until underside is brown.
Remove from skillet and serve warm with maple syrup, butter, or whipped cream.
Instead of pancake mix, you can use plain flour for soaking and then add 2 tsp. baking powder, 1 tsp. salt and 1 TBSP sweetener when you're ready to cook.