Lemon Blueberry Pancakes
If you’re looking for a breakfast recipe that’s bursting with flavor, these blueberry lemon pancakes are just what you need. Light, fluffy, and packed with zesty lemon and sweet blueberries, they’re a treat for any morning!
Ingredients
Method
- Prepare Dry Ingredients
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Ensure the mixture is well blended and free of lumps.
- Mix Wet Ingredients
- Add the milk, egg, melted butter, lemon zest, and lemon juice to the dry ingredients. Stir with a fork until just combined—don’t overmix! It’s okay if there are a few lumps. Let the batter rest for about 5 minutes while you heat your pan. Gently fold in the blueberries.
- Cook the Pancakes
- Heat a nonstick pan over medium-high heat for a few minutes, then reduce to medium. Add about 1 teaspoon of butter or oil. Use a 1/4-cup measuring cup to scoop the batter into the pan. Cook until bubbles appear on the surface, about 3–5 minutes. Flip and cook the other side for another 1–2 minutes. Transfer to a plate and repeat with the remaining batter.
- Serve and Enjoy
- Serve warm with butter and maple syrup, or your favorite toppings.
Notes
Recipe Notes
Using Frozen Blueberries
If fresh blueberries aren’t available, defrost frozen ones by rinsing them under cold water in a colander. Pat dry with paper towels to prevent the juices from bleeding into the batter.
Topping Ideas
Take your pancakes to the next level with these topping options:
• Maple syrup or your favorite flavored syrup
• Blueberry or applesauce
• Sour cream, Greek yogurt, or plain yogurt
• Chopped nuts like pecans, walnuts, or pistachios
• Caramelized bananas for an indulgent twist
• Whipped cream or a scoop of ice cream for dessert
• A sprinkle of cinnamon
Make Ahead Tips
To Prepare Batter in Advance
Make the batter a day ahead and store it in the fridge, covered. Add the blueberries just before cooking.
To Freeze Pancakes
Allow the pancakes to cool completely. Place parchment paper between each one and store in an airtight container or resealable bag. Alternatively, flash-freeze them by laying them in a single layer on a baking sheet for 30 minutes before transferring them to a freezer bag. Pancakes can be frozen for up to 2 months.
These blueberry lemon pancakes are a must-try for any breakfast lover. Whether you’re serving them plain or with a variety of toppings, they’re sure to brighten your day!
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