Lemon blueberry pancakes are a delightful breakfast treat that combines the bright tartness of lemon with the sweet juiciness of blueberries. Picture this: fluffy pancakes golden brown on the outside, bursting with juicy berries and zesty lemon flavor that dances on your taste buds. lemon turmeric energy balls The aroma wafts through your kitchen, beckoning even the sleepiest of family members to rise and shine.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen blueberries in lemon blueberry pancakes?
- How can I make these pancakes healthier?
- What’s the secret to preventing blueberries from sinking?
- 📖 Recipe Card
I remember the first time I made these lemon blueberry pancakes for my family. My kids had just woken up from their slumber, and as soon as they caught a whiff of those warm, fluffy delights sizzling on the griddle, their eyes lit up like it was Christmas morning. Italian lemon spread delight They devoured every last bite, leaving only syrupy evidence behind. These pancakes are perfect for lazy Sunday brunches or special occasions that deserve a little extra love.
Why You'll Love This Recipe
- Lemon blueberry pancakes are incredibly easy to whip up on a busy morning
- The combination of fresh lemon and blueberries creates a flavor explosion that will brighten your day
- These pancakes are visually stunning, showcasing vibrant colors that make breakfast feel like an occasion
- They’re versatile enough to be served with whipped cream or yogurt for an extra treat
I once served these pancakes at a brunch gathering, and my friends still talk about them. Their smiles said it all!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: A staple ingredient that gives the pancakes their fluffy texture; I prefer unbleached for better flavor.
Baking Powder: This is what makes your pancakes rise; always check for freshness for optimal fluffiness.
Granulated Sugar: Just a bit adds sweetness without overpowering the lemon; adjust according to your taste.
Salt: A pinch enhances all flavors; don’t skip it or your pancakes might taste flat.
Lemon Zest: Freshly grated zest packs in intense citrus flavor; avoid bottled zest for best results.
Lemon Juice: Freshly squeezed juice brings brightness; bottled juice can’t match its zing.
Eggs: Two large eggs help bind everything together; they also add richness to the batter.
Milk: Use whole milk for creaminess; non-dairy alternatives also work well if you want a lighter version.
Fresh Blueberries: Choose plump berries for juiciness; frozen ones work too but may alter texture slightly.
Butter: Melted butter adds flavor and moisture; I recommend unsalted so you control the salt level in your batter.
The full ingredients list, including measurements, is provided in the recipe card directly below. blackberry pie crumble bars.
Let’s Make it Together
Prepare Your Batter: In a bowl, whisk together flour, baking powder, sugar, and salt until well combined. This ensures even distribution of dry ingredients.
Add Zesty Goodness: Fold in the lemon zest and juice into the dry mix until they’re evenly incorporated. Your kitchen should already smell refreshingly citrusy at this point.
Mingle Wet Ingredients: In another bowl, beat together eggs and milk until frothy. Then mix in melted butter for richness while keeping things light.
Combine Everything Happily: Pour the wet mixture into the dry ingredients gently. Stir just until combined; overmixing will lead to dense pancakes instead of fluffy ones.
Add Blueberries with Care: Gently fold in fresh blueberries—this step is crucial! You want to avoid crushing them unless you enjoy purple pancake batter (not ideal).
Heat Up Your Griddle!: Preheat your griddle over medium heat until hot. crispy chicken with herb butter Lightly grease it with butter or cooking spray before pouring batter onto it.
Now you’re ready to flip those beauties when bubbles form on top—about two minutes should do! Don’t forget to serve hot with maple syrup or whipped cream because no one likes cold pancakes!
Enjoy making these delightful lemon blueberry pancakes! They’re not just breakfast; they’re an experience waiting to happen at your table!
You Must Know
- Lemon blueberry pancakes are fluffy, zesty, and bursting with flavor
- They’re perfect for lazy Sundays and special brunches alike
- The sweet-tart blueberries combined with the fresh lemon zest create a delightful breakfast experience that will have you coming back for seconds
Perfecting the Cooking Process
Start by mixing the dry ingredients first, then combine them with wet ingredients to create a smooth batter. Let the batter rest for 5-10 minutes before cooking to ensure fluffy pancakes.
Add Your Touch
Feel free to swap blueberries for strawberries or add chocolate chips for a decadent twist. A pinch of cinnamon can also elevate the flavor profile beautifully.
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 and easy breakfasts.
Chef's Helpful Tips
- To achieve perfectly fluffy lemon blueberry pancakes, avoid overmixing your batter
- Letting it rest allows gluten to relax, yielding tender pancakes
- Use fresh blueberries when possible—they burst with flavor!
- Adjust cooking temperature if pancakes brown too quickly; low and slow works best
Sharing these lemon blueberry pancakes with friends during a sunny brunch was a highlight of my summer. Their smiles after the first bite made all the flipping worthwhile!
FAQ
Can I use frozen blueberries in lemon blueberry pancakes?
Yes, frozen blueberries work well; just add them directly to the batter without thawing.
How can I make these pancakes healthier?
Substitute whole wheat flour or oat flour for a nutritious twist on traditional pancake recipes. For more inspiration, check out this sourdough pancake recipe recipe.
What’s the secret to preventing blueberries from sinking?
Toss blueberries with flour before adding them to the batter; this helps suspend them evenly throughout.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Lemon Blueberry Pancakes
- Total Time: 20 minutes
- Yield: Approximately 4 servings 1x
Description
Lemon blueberry pancakes are a refreshing twist on a classic breakfast favorite. Bursting with zesty lemon and sweet blueberries, these fluffy pancakes offer a delightful balance of flavors that will brighten your morning. Perfect for brunch or a special occasion, they will have your family asking for seconds!
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 2 large eggs
- 3/4 cup whole milk
- 1/4 cup melted unsalted butter
- 1 cup fresh blueberries
Instructions
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- Fold in lemon zest and juice until combined.
- In another bowl, beat eggs and milk; stir in melted butter.
- Gently combine wet and dry ingredients until just mixed; fold in blueberries.
- Preheat griddle over medium heat, grease lightly, and pour batter to cook until bubbles form (about 2 minutes). Flip and cook until golden.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 310
- Sugar: 8g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
