Lemon Blueberry Pancakes are like a sunny morning in your mouth, bursting with vibrant flavors and fluffy goodness. Imagine waking up to the smell of fresh pancakes sizzling on the griddle, infused with the zesty aroma of lemons and sweet blueberries. zesty lemon energy balls Each bite is a delightful explosion of tart and sweet, making you feel like you’ve hit the breakfast jackpot.
Picture this: It’s a lazy Sunday morning, and you decide to whip up something special for yourself or your loved ones. You’re greeted with smiles and maybe even some happy dance moves as they savor these heavenly Lemon Blueberry Pancakes. blackberry pie crumble bars delicious lemon spread They’re not just breakfast; they’re a hug on a plate that will turn any ordinary day into an extraordinary one. flaky strawberry puffs.
Why You'll Love This Recipe
- These Lemon Blueberry Pancakes are easy to make, perfect for any breakfast lover
- The flavor combination of lemon and blueberries creates a refreshing twist that energizes your mornings
- Their vibrant color makes them visually appealing, inviting everyone to dig in
- Not just for breakfast, they can be enjoyed as a fun brunch treat or dessert too!
My friends still rave about the time I served these pancakes at my weekend brunch gathering, prompting some unexpected food dancing around the table.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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All-Purpose Flour: Standard flour works best for fluffy pancakes; skip gluten-free options unless necessary.
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Sugar: Regular granulated sugar adds sweetness; adjust to taste if you prefer less sugar.
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Baking Powder: This leavening agent is crucial for fluffy pancakes; make sure it’s fresh for best results.
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Salt: A pinch enhances flavor and balances sweetness perfectly.
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Milk: Whole milk gives richness; use any milk you prefer, including plant-based options.
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Eggs: Eggs add structure; using large eggs is ideal for this recipe. For more inspiration, check out this avocado chicken salad recipe recipe.
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Lemon Zest: Fresh zest imparts bright flavor; don’t skip this step for an authentic taste.
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Blueberries: Fresh or frozen work well; if using frozen, do not thaw to prevent sogginess.
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Butter: Melted butter adds richness; use unsalted butter for better control over salt content.
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Syrup (optional): Maple syrup is a classic choice; feel free to get creative with toppings!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Gather Your Ingredients: Start by assembling all your ingredients on the counter. This makes cooking smoother and prevents last-minute scrambling around the kitchen.
Mix Dry Ingredients Together: In a large bowl, combine flour, sugar, baking powder, and salt. Whisk until well blended—your future pancake masterpiece starts here!
Add Wet Ingredients: In another bowl, whisk together milk, eggs, melted butter, and lemon zest until smooth. The aromatic blend will have your taste buds tingling with anticipation.
Combine Mixtures Carefully: Pour the wet mixture into the dry ingredients gently. Mix until just combined—too much stirring makes dense pancakes!
Add Blueberries With Care : Fold in blueberries gently with a spatula so they stay intact. Each pancake should have glorious blueberry bursts when cooked!
Cook Those Pancakes!: Heat a non-stick skillet over medium heat. Pour ¼ cup of batter onto the skillet and cook until bubbles form on top—about 2-3 minutes per side should do!
Enjoy flipping those pancakes like a pro chef!
Serve hot off the griddle with syrup drizzled generously over them or fresh whipped cream if you’re feeling fancy!
You Must Know
- Lemon blueberry pancakes are a delightful breakfast treat that combines zesty lemon with sweet blueberries
- They are fluffy, vibrant, and perfect for brightening up any morning
- The aroma of lemon zest will make your kitchen feel like a cozy café
Perfecting the Cooking Process
To achieve fluffy lemon blueberry pancakes, start by mixing dry ingredients first. Then, blend in wet ingredients gently to keep the batter light. For more inspiration, check out this banana bread cookies recipe.
Add Your Touch
Feel free to swap in whole wheat flour for a healthier option or add lemon curd between layers for extra zest.
Storing & Reheating
Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat them in a toaster or microwave for quick enjoyment.
Chef's Helpful Tips
- To ensure fluffy pancakes, avoid over-mixing the batter; lumps are okay!
- Let the batter rest for about five minutes before cooking
- For even cooking, use medium heat and flip when bubbles appear on top
Nothing beats the joy of serving these pancakes at brunch with friends, especially when they rave about how delicious they are!
FAQ
Can I use frozen blueberries for lemon blueberry pancakes?
Yes, frozen blueberries work well; just don’t thaw them before adding to the batter.
What can I substitute for buttermilk?
You can use milk mixed with vinegar or yogurt as a buttermilk substitute.
How do I know when my pancakes are done cooking?
Pancakes are done when they are golden brown and bubbles form on the surface before flipping.
Lemon Blueberry Pancakes
- Total Time: 25 minutes
- Yield: Approximately 6 pancakes 1x
Description
Start your morning with these Lemon Blueberry Pancakes, a perfect blend of zesty lemon and sweet blueberries that will make every bite feel like a sunny celebration. These fluffy pancakes are easy to prepare and ideal for any breakfast or brunch occasion. Serve them warm with syrup or whipped cream for an extra touch of indulgence!
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup whole milk
- 2 large eggs
- 2 tbsp melted unsalted butter
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries
Instructions
- Gather all ingredients on your counter.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine milk, eggs, melted butter, and lemon zest until smooth.
- Gently pour the wet mixture into the dry ingredients; stir until just combined.
- Fold in blueberries carefully to keep them intact.
- Heat a non-stick skillet over medium heat and pour ¼ cup of batter per pancake. Cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: For fluffier pancakes, avoid over-mixing; lumps are fine! Consider using whole wheat flour for a healthier twist. Store leftovers in an airtight container for up to three days; reheat in the toaster or microwave.
