Pancakes are a classic breakfast favorite, but adding a twist of lemon and a handful of fresh blueberries takes them to a whole new level. These Lemon Blueberry Pancakes are light, fluffy, and bursting with bright, citrusy flavors. They’re perfect for a leisurely weekend brunch or a delightful breakfast treat. Let’s dive into the recipe!
Ingredients:
- 1 ½ cups (187 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2-3 teaspoons lemon zest, from 1 large lemon
- 1 cup (240 ml) whole milk
- 2 large eggs
- 4 tablespoons (1/4 cup or 56 g) unsalted butter, melted
- 2 tablespoons fresh lemon juice, from 1 large lemon
- 1 cup fresh blueberries (see note for using frozen)
- 1-2 tablespoons unsalted butter for cooking
Instructions:
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Set this mixture aside.
- Combine the Wet Ingredients: In a separate bowl, combine the milk, eggs, melted butter, and lemon juice. It’s normal if the mixture slightly curdles.
- Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir until just combined; the batter should be somewhat thick. Avoid overmixing to maintain a fluffy texture. Gently fold in the blueberries.
- Preheat and Grease the Griddle: Preheat a pancake griddle or skillet over medium-high heat. Use a tablespoon of butter to grease the pan.
- Cook the Pancakes: Once hot, pour 1/4 cup of batter for each pancake. Cook until the edges are set and bubbles form in the center, about 3-4 minutes. Flip and cook for another 2 minutes, or until golden brown. Repeat with the remaining batter.
- Serve: Serve the pancakes warm, drizzled with maple syrup and garnished with additional fresh blueberries.
Additional Tips:
- Using Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter. This prevents them from bleeding and turning the batter blue.
- Adjusting Lemon Flavor: For a stronger lemon flavor, add a bit more lemon zest or a splash of lemon extract.
Nutrition Information:
- Calories: Approximately 260 kcal per serving
- Servings: 4
Prep and Cooking Time:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Enjoy these delightful Lemon Blueberry Pancakes as a refreshing start to your day. Their bright, zesty flavor combined with the sweetness of blueberries is sure to make your breakfast memorable. Happy cooking!
Lemon Blueberry Pancakes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
1 ½ cups (187 g) all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2–3 teaspoons lemon zest, from 1 large lemon
1 cup (240 ml) whole milk
2 large eggs
4 tablespoons (1/4 cup or 56 g) unsalted butter, melted
2 tablespoons fresh lemon juice, from 1 large lemon
1 cup fresh blueberries (see note for using frozen)
1–2 tablespoons unsalted butter for cooking
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Set aside.
In a separate bowl, combine the milk, eggs, melted butter, and lemon juice. It’s okay if the mixture slightly curdles.
Pour the wet ingredients into the dry ingredients. Stir until just combined; the batter should be somewhat thick. Avoid overmixing to maintain a fluffy texture. Gently fold in the blueberries.
Preheat a pancake griddle or skillet over medium-high heat. Use a tablespoon of butter to grease the pan.
Once hot, pour 1/4 cup of batter for each pancake. Cook until the edges are set and bubbles form in the center, about 3-4 minutes. Flip and cook for another 2 minutes, or until golden brown. Repeat with the remaining batter.
Serve the pancakes warm, drizzled with maple syrup and garnished with additional fresh blueberries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 260