Lemon Blueberry Pancakes Recipe
Fluffy and tangy lemon blueberry pancakes perfect for a delightful breakfast. These pancakes combine the zest and juice of fresh lemons with sweet blueberries for a refreshing twist on a classic favorite. Serve them topped with maple syrup, powdered sugar, extra blueberries, and lemon zest for an extra special treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
Wet Ingredients
- 1 tbsp vanilla extract
- 1 cup milk, any kind
- 1/2 cup lemon juice
- 1 beaten egg
- Zest of one lemon
Additional Ingredients
- 1 tbsp butter for cooking, optional
- 1 cup blueberries, halved
Optional Toppings
- Maple syrup
- Powdered sugar
- Fresh or dried blueberries
- Additional lemon zest
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all purpose flour, sugar, baking powder, and baking soda. Stir them together until evenly mixed.
- Add Wet Ingredients: Pour in the vanilla extract, milk, lemon juice, and beaten egg to the dry mixture. Add the lemon zest as well. Stir gently until just combined, making sure not to overmix to maintain fluffy pancakes.
- Prepare Cooking Surface: Heat a nonstick skillet or griddle over medium-low to medium heat. Add a dollop of butter to the pan if desired to prevent sticking and add flavor.
- Cook Pancakes: Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Immediately add a few halved blueberries on top, placing them with the flesh side down and skin side up to keep the blueberry flavor balanced and prevent overpowering.
- Flip and Finish Cooking: Cook pancakes until light golden brown on the bottom, about 2 minutes. Flip carefully and cook the other side for another 2 minutes or until golden and cooked through.
- Serve: Remove pancakes from the skillet and serve warm. Top with optional maple syrup, powdered sugar, extra blueberries, and additional lemon zest for an enhanced flavor.
Notes
- For fluffier pancakes, do not overmix the batter; lumps are okay.
- You can substitute lemon juice with fresh lemon zest alone for a milder lemon flavor if preferred.
- Feel free to use frozen blueberries if fresh ones are not available; thaw before adding to batter.
- Butter in the pan is optional but recommended to achieve a nice golden crust.
- Medium-low to medium heat is key to cook pancakes evenly without burning.
Find it online: https://miracooking.com/lemon-blueberry-pancakes-recipe/
