Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

Lemon Blueberry Pancakes are the perfect way to kickstart your day with a burst of flavor and zest! These pancakes are light, fluffy, and packed with juicy blueberries, balanced perfectly by a refreshing hint of lemon. Imagine waking up to the aroma of warm pancakes flipping on the griddle, a delicious combination that instantly elevates your breakfast game. What’s even better is that they are super quick and easy to make, so you can whip them up on a busy weekday morning or indulge during a leisurely weekend brunch with your family.

Did you know that blueberries are often referred to as a ‘superfood’? They’re not only delicious but also loaded with antioxidants and vitamins that are great for your health! Just like our popular Banana Pancakes, this lemony variation will have everyone at the breakfast table asking for seconds. So, grab your mixing bowl and a whisk; let’s create some delightful Lemon Blueberry Pancakes that will have your taste buds singing!

What are Lemon Blueberry Pancakes?

Ah, Lemon Blueberry Pancakes! What a mouthful of a name, right? You might wonder how such a delicious dish gained this whimsical title. Well, it’s simple: the combination of tart lemon and sweet blueberries creates a flavor explosion that is out of this world! It’s like a sunny breakfast hug that says, "I care!" Let’s not forget the classic saying, “the way to a man’s heart is through his stomach,” which might just apply here! So, whether you’re looking to impress your family or treat yourself, these pancakes are guaranteed to draw everyone in with their delightful taste. Are you ready to lemon-ify your pancake game? Let’s get cooking!

Why You’ll Love These Lemon Blueberry Pancakes

Nothing says weekend brunch quite like Lemon Blueberry Pancakes! The standout feature of this dish is the delightful balance of sweet and tart; the blueberries burst in your mouth with every bite, while the lemon zest elevates the flavor to a whole new level. Plus, making them at home means you can save that extra cash you would’ve spent at a diner!

Now, if you’re a fan of fluffy and hearty pancakes, you might want to check out the delectable Chocolate Chip Pancakes on the blog too—they’re a hit as well! With a drizzle of maple syrup and a sprinkle of powder sugar, these pancakes are sure to impress everyone at the table. Trust me, once you make these Lemon Blueberry Pancakes, you’ll find yourself wanting to whip them up again and again!

How to Make Lemon Blueberry Pancakes

Quick Overview

Lemon Blueberry Pancakes are incredibly easy to make. With just a handful of ingredients and about 20 minutes of your time, you’ll have a stack of delicious pancakes ready to enjoy. The lemony aroma, combined with fluffy pancake batter and juicy blueberries, creates a heavenly breakfast experience that is hard to resist!

Key Ingredients for Lemon Blueberry Pancakes

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (you can use any type you prefer!)
• 1 large egg
• 2 tablespoons melted butter
• Zest of 1 lemon
• 1 cup fresh blueberries (or frozen, if that’s what you have!)

Step-by-Step Instructions

1. Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until they are well combined.

2. Mix the Wet Ingredients: In a separate bowl, combine the milk, egg, melted butter, and lemon zest, mixing until smooth.

3. Combine: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if there are some lumps!

4. Add Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

5. Heat the Griddle or Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

6. Cook the Pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown.

7. Serve: Serve warm with a drizzle of maple syrup, a sprinkle of powdered sugar, or even a dollop of whipped cream for a little extra indulgence!

What to Serve Lemon Blueberry Pancakes With

These Lemon Blueberry Pancakes are versatile and can be enjoyed with a variety of delicious accompaniments! Consider serving them with a bowl of fresh fruit salad, a side of crispy hash browns, or even a refreshing yogurt parfait. For a special treat, pair your pancakes with a glass of freshly squeezed orange juice or a cup of aromatic coffee to keep the flavors vibrant and delightful.

Top Tips for Perfecting Lemon Blueberry Pancakes

• Use Fresh Ingredients: Fresh blueberries and freshly grated lemon zest can make a world of difference in flavor!
• Don’t Overmix: For fluffy pancakes, mix the batter until just combined. A few lumps are perfectly fine.
• Test the Griddle: Before cooking the pancakes, sprinkle a few drops of water onto the griddle. If they dance and evaporate, it’s ready!
• Keep Warm: If you’re making a large batch, keep the pancakes warm in a low oven until ready to serve.

Storing and Reheating Tips

Leftover Lemon Blueberry Pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, feel free to freeze them! Simply place parchment paper between the pancakes and store them in a freezer-safe bag. They can last up to 2 months in the freezer. To reheat, pop them in the toaster for a quick warm-up or heat them in the microwave for about 20-30 seconds for a delicious breakfast in no time!

Now that you have all the tips and tricks to make the perfect Lemon Blueberry Pancakes, what are you waiting for? Gather your ingredients, invite your family or friends over, and create some delightful breakfast memories together!

Lemon Blueberry Pancakes

Light, fluffy pancakes packed with juicy blueberries and a refreshing hint of lemon, perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 zest zest of 1 lemon

Add-ins

• 1 cup fresh blueberries

Method

 

Preparation

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until they are well combined.
2. In a separate bowl, combine the milk, egg, melted butter, and lemon zest, mixing until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if there are some lumps!
4. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

Cooking

1. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
2. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown.
3. Serve warm with a drizzle of maple syrup, a sprinkle of powdered sugar, or a dollop of whipped cream.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze with parchment paper between pancakes and keep in a freezer-safe bag for up to 2 months. Reheat in a toaster or microwave.