Go Back

Soaked Blueberry Yogurt Pancakes

These soaked blueberry yogurt pancakes with a hint of lemon have tons of flavor while still being gut-friendly! 

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10


For Soaking the Night Before:

  • 2 1/2 cups Wheat Montana Pancake Mix
  • 1 1/2 TBSP lemon juice fresh
  • 1 1/2 cups milk

Add Before Cooking:

  • 1 cup plain yogurt
  • 1 egg
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 2 TBSP coconut oil or butter melted
  • 1 pint fresh blueberries


  1. 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.

  2. Preheat griddle or skillet to medium-high heat and grease well.

  3. 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.

  4. Pour batter onto skillet, 1/3 cup at a time. Sprinkle each pancake with blueberries. 

  5. When the pancake is covered in bubbles, flip and cook for several minutes until underside is brown.

  6. Remove from skillet and serve warm with maple syrup, butter, or whipped cream.

Recipe Notes

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.