Lemon Blueberry Pancakes Recipe
These Lemon Blueberry Pancakes are fluffy and bursting with fresh lemon zest and juicy blueberries, making a perfect bright and flavorful breakfast treat. The combination of tangy lemon and sweet blueberries adds a refreshing twist to classic pancakes that are quick and easy to make.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 8 pancakes (serves 2-3)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 1/2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 large egg
- 2 tablespoons melted butter, cooled
- 3/4 cup milk
- 1/2 tablespoon lemon juice
- Zest of 1 lemon
Mix-ins
- 1/3 cup blueberries
For Cooking
- Nonstick spray or 1 tablespoon butter for the pan
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a separate bowl, beat the egg with melted butter, milk, lemon juice, and lemon zest until smooth and well incorporated.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the pancakes fluffy.
- Add blueberries: Gently fold the blueberries into the batter, distributing them evenly without breaking them.
- Heat the pan: Preheat a nonstick skillet or griddle over medium heat. Lightly grease with nonstick spray or butter to prevent sticking.
- Cook pancakes: Pour about 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes carefully and cook for another 1-2 minutes until golden and cooked through.
- Serve: Remove from the skillet and serve warm with maple syrup, extra blueberries, or lemon slices as desired.
Notes
- Do not overmix the batter to avoid tough pancakes; lumps are okay.
- Use fresh blueberries for best flavor; frozen can be used but may cause batter to turn purple.
- Adjust cooking heat to prevent burning while ensuring pancakes cook through.
- You can substitute milk with a non-dairy alternative if desired.
- For a more lemony flavor, add a little lemon extract or increase zest slightly.
Find it online: https://recipethrive.com/lemon-blueberry-pancakes-recipe/
