These lemon blueberry pancakes are a zesty treat to start your day! Fluffy pancakes with bursts of sweet blueberries and a hint of fresh lemon make every bite special.
Trust me, the smell of these cooking is irresistible! I like to top them with a bit of syrup and a sprinkle of powdered sugar—you’ll want to make them every weekend!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your pancakes, giving them structure. If you’re looking for a gluten-free option, try using a gluten-free all-purpose blend. I’ve found that blends with xanthan gum work best for texture.
Granulated sugar: Use granulated sugar for sweetness, but feel free to swap in brown sugar for a deeper flavor. I’ve used honey or maple syrup in the batter, too, which adds a nice twist.
Milk: Whole or 2% milk works great here. For dairy-free, almond or oat milk are good substitutes. I prefer oat milk because it adds creaminess without overpowering the other flavors.
Blueberries: Fresh blueberries are ideal, but frozen berries can work in a pinch. Just be mindful they may create a little more liquid in the batter. You can also substitute with other berries like raspberries or strawberries!
Lemon: The zest and juice add a bright flavor. If you don’t have fresh lemons, a little bottled lemon juice can substitute, but fresh is best for the zest. I’ve even added a splash of lemon extract for an extra citrusy punch!
How Do You Ensure Perfect Pancakes Every Time?
Getting pancakes just right can be tricky, but a few tips can help you succeed. First, don’t overmix your batter! The lumps are okay and will give you fluffier pancakes.
- Let the batter sit for a few minutes before cooking; this allows the baking powder to activate and helps the pancakes rise better.
- Use a preheated skillet on medium-low heat. Too high, and they’ll burn; too low, and they’ll dry out.
- When cooking, look for bubbles on the surface and edges that appear set before flipping them. This means they’re ready!
- If you have issues with sticking, a little extra melted butter on the skillet can help.
Follow these tips, and you’ll be flipping perfect pancakes in no time!
How to Make Delicious Lemon Blueberry Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup milk (whole or 2%)
- 2 large eggs
- 1/4 cup melted unsalted butter, plus extra for cooking
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
Mix-Ins and Toppings:
- 1 cup fresh blueberries, plus extra for topping
- Maple syrup, for serving
- Powdered sugar, for garnish
- Lemon wedges, for garnish
How Much Time Will You Need?
This delightful recipe will take about 10 minutes to prepare and another 15 minutes to cook. In just 25 minutes, you’ll have fluffy and zesty pancakes ready to enjoy with your family!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
Begin by taking a large mixing bowl and whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This mix will form the base of your pancakes and ensure they rise beautifully!
2. Preparing the Wet Ingredients:
In a separate bowl, crack the two large eggs. Whisk them lightly, then add in the milk, melted butter, vanilla extract, lemon zest, and fresh lemon juice. Mix everything together well until combined.
3. Combining Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined—be careful not to overmix! The batter should be slightly lumpy because that’s what keeps the pancakes fluffy.
4. Adding Blueberries:
Now, gently fold in the fresh blueberries. This step adds wonderful bursts of flavor and color to your pancakes!
5. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat and brush it lightly with melted butter. Once the skillet is warm, pour about 1/4 cup of the batter for each pancake onto the skillet. Cook them for about 2-3 minutes or until you see bubbles forming on the surface and the edges looking set.
6. Flipping the Pancakes:
When they’re ready, flip the pancakes and cook for another 2 minutes, until they’re golden brown and fully cooked through. They should be light and fluffy!
7. Keeping Warm:
Transfer the cooked pancakes to a plate and keep them warm while you finish cooking the rest of the batter. You can keep them in a warm oven set to low if needed.
8. Serving Your Pancakes:
Once all the pancakes are cooked, stack them on plates. Top each stack with extra blueberries, a slice of lemon, a drizzle of maple syrup, and a light dusting of powdered sugar for a pretty presentation.
9. Enjoy!
Serve your delicious lemon blueberry pancakes immediately. Enjoy the delightful combination of flavors and the cheerful start to your day!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just remember that they might release more moisture into the batter. To prevent this, you can toss them in a bit of flour before folding them into the batter, which helps absorb extra liquid.
Can I Make This Recipe Vegan?
Absolutely! To make these pancakes vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg), use a plant-based milk like almond or oat milk, and replace the melted butter with coconut oil or a vegan butter alternative.
What Should I Do If the Batter Is Too Thick?
If you find that your pancake batter is too thick, you can add a little more milk, a tablespoon at a time, until the desired consistency is reached. The batter should be pourable but still thick enough to hold its shape on the skillet.
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or warm them in a skillet over low heat. If you’ve got a lot, you can also freeze them in a single layer on a baking sheet, then transfer to a bag for longer storage. Just reheat directly from frozen!
