Lemon Blueberry Pancakes
There’s something truly special about waking up to the smell of Lemon Blueberry Pancakes wafting through the house. I remember the first time I made these mouthwatering pancakes. It was a sunny Saturday morning, and I wanted to treat my family to a delightful breakfast. As I mixed the batter, the fresh scent of lemon filled the kitchen, blending perfectly with the sweet notes of blueberries. Each bite was a burst of flavor, and I couldn’t help but smile as my kids devoured them with maple syrup dripping down the sides. Since then, Lemon Blueberry Pancakes have become a weekend tradition in our home, a dish that brings everyone together around the table, ready to share stories and laughter.
Recipe Snapshot
20 mins
10 mins
10 mins
Medium
270 kcal
6 g
Vegan, Gluten-Free, AIP
8 g
Skillet, Frying Pan, Mixing Bowl, Wooden Spoon
What We Adore About This Lemon Blueberry Pancakes
Bright and Flavorful
The combination of fresh blueberries and tangy lemon creates a flavor profile that sings. The light sweetness of the blueberries paired with the citrus notes of the lemon elevates the pancakes from ordinary to extraordinary. I always look forward to that first bite, where the flavors dance on my palate.
Perfect for Any Occasion
Whether it’s a leisurely Saturday morning brunch or a special holiday breakfast, Lemon Blueberry Pancakes fit the bill perfectly. They’re versatile enough to serve any time of year, and their vibrant colors make them a feast for the eyes as well as the stomach. I love serving these pancakes during family gatherings, where everyone enjoys the bright and cheerful flavors.
Easy to Make
As a busy parent, I appreciate recipes that don’t take hours to prepare. Lemon Blueberry Pancakes come together quickly and easily. With just a few simple ingredients, you can whip up a batch in no time. Plus, the process is straightforward, making it a perfect opportunity to involve the kids in the kitchen. They love mixing the batter and adding the blueberries!
Fun for Kids
Kids adore pancakes, and adding blueberries and lemon makes them even more exciting. My children always love picking the blueberries right off the bush in the summer, waiting eagerly to add them to our breakfast. It makes them feel like they’re part of the cooking process, and who wouldn’t love pancakes with little juicy bursts of flavor?
Make Ahead and Freeze
Sometimes I make extra Lemon Blueberry Pancakes to freeze for busy mornings. After cooking them, I allow them to cool, then flash freeze them on a baking sheet before transferring them to a freezer bag. It’s so convenient to have a stack of homemade pancakes ready to go in the mornings. Just pop them in the toaster or microwave, and you’re set!
Everything You Need for Lemon Blueberry Pancakes
When making Lemon Blueberry Pancakes, the ingredients are truly what make this dish shine. Each component plays a crucial role in achieving the perfect texture and flavor. The tangy buttermilk adds moistness and richness, while the combination of flour and baking powder ensures fluffy pancakes. The blueberries provide bursts of sweetness, and the lemon zest and juice bring a refreshing brightness.
- 2 cups buttermilk – This rich and tangy liquid gives the pancakes their moist texture and unique flavor.
- 1/2 teaspoon baking soda – A little leavening agent that helps the pancakes rise and become fluffy.
- 1 lemon, zest and juice – The zest adds fragrance and depth, while the juice imparts a zesty kick.
- 1 large egg – This binds the ingredients together and helps create a tender pancake.
- 1 1/2 teaspoons vanilla extract – A hint of vanilla enhances the overall flavor, making the pancakes even more delicious.
- 2 tablespoons butter, melted – Adds richness and flavor to the batter.
- 2 cups all-purpose flour – The base of the pancake, providing structure and heartiness.
- 1/4 teaspoon salt – A pinch of salt enhances the sweetness of the other ingredients.
- 2 1/2 teaspoons baking powder – The main leavening agent to ensure light and fluffy pancakes.
- 3 tablespoons granulated sugar – Sweetens the batter perfectly for a delightful breakfast treat.
- 1 cup blueberries, fresh or frozen – Juicy little gems that burst with flavor in every bite.
Putting Together Lemon Blueberry Pancakes
Making Lemon Blueberry Pancakes is a fun and rewarding process. You’ll see how easily these delicious pancakes come together with just a few simple steps. Grab your mixing bowls, and let’s get started!
- First, heat a skillet over medium heat. It’s essential to get the pan hot enough to achieve that perfect golden crust on the pancakes. You can test the heat by sprinkling a drop of water on the skillet; it should sizzle immediately.
- While the skillet heats, in a mixing bowl, stir together buttermilk, baking soda, and the juice and zest of one lemon. The buttermilk and baking soda will create a bubbly reaction, which helps the pancakes become light and fluffy. Add a large egg, vanilla extract, and melted butter, stirring until everything is well combined.
- In a separate large mixing bowl, stir together flour, salt, baking powder, and granulated sugar. Mixing the dry ingredients separately ensures that the baking powder and soda are evenly distributed.
- Pour the wet mixture into the bowl of dry ingredients. Gently stir just until combined. Remember, it’s okay if there are some lumps in the batter. Overmixing can lead to tough pancakes, so don’t worry if the batter isn’t perfectly smooth.
- Add the blueberries gently into the batter. If you’re using frozen blueberries, there’s no need to thaw them first; just fold them in carefully to prevent them from turning the batter blue.
- Now, grease the warm skillet with butter or non-stick cooking spray. This step is crucial for preventing the pancakes from sticking and achieving that beautiful golden color.
- Using a ¼ measuring cup, spoon the batter onto the skillet. You can make larger or smaller pancakes, depending on your preference. Just remember to leave some space between each pancake, as they will spread while cooking.
- Cook the pancakes until the bottom is golden brown and bubbles start to form on the surface. This usually takes about 2 to 3 minutes. Once you see the bubbles, it’s time to flip them over!
- Flip the pancakes carefully and cook the other side until golden, usually another 2 to 3 minutes. The pancakes should be fluffy and lightly golden brown on both sides.
- Once cooked, transfer the pancakes to a plate and serve warm with your favorite pancake syrup. These Lemon Blueberry Pancakes are best enjoyed fresh, but they can also be stored for later.
Things Worth Knowing
- Rest the batter: Allowing the batter to sit for a few minutes can enhance the texture of your pancakes. This rest time helps to activate the baking powder and can make your pancakes even fluffier.
- Don’t overcrowd the pan: Space is essential when cooking pancakes. Cooking too many at once will lower the skillet’s temperature, resulting in soggy pancakes.
- Use a hot skillet: Make sure your skillet is at the right temperature before adding the batter. A properly heated skillet helps achieve a golden crust while keeping the insides fluffy.
- Don’t be afraid of lumps: It’s okay if the batter is not completely smooth. Lumps in the batter will dissolve as the pancakes cook, resulting in tender pancakes.
Recipe Notes about Lemon Blueberry Pancakes
Now that you’ve mastered making Lemon Blueberry Pancakes, here are some tips to enhance your experience:
- Storage: To store leftovers, place the pancakes in an airtight container and refrigerate. They will keep well for up to 3 days.
- Freezing: You can freeze pancakes for future breakfasts. Just allow them to cool and flash freeze on a baking sheet before transferring to a freezer bag. They can be stored for up to 3 to 4 months.
- Reheating: For best results, reheat pancakes in a toaster or oven to keep them crispy. You can also microwave them, but they may lose some texture.
- Serving Suggestions: Lemon Blueberry Pancakes are delicious with maple syrup, but you can also top them with whipped cream, additional blueberries, or a dusting of powdered sugar.
- Variations: Experiment with different berries or citrus fruits. Raspberries or strawberries can be great substitutes for the blueberries.
Serving Ideas for Lemon Blueberry Pancakes
When it comes to serving Lemon Blueberry Pancakes, the options are endless! Here are some ideas to consider:
- Brunch Buffet: Serve these pancakes along with other brunch favorites like eggs, fresh fruit, and coffee. It creates a delightful spread perfect for gatherings.
- Seasonal Pairings: In the spring, pair with a light salad and fresh juice. During summer, enjoy with ice-cold lemonade for a refreshing combo.
- Sweet and Savory: Consider serving alongside crispy turkey sausage or a fresh fruit salad for a balanced meal.
- Morning Treat: These pancakes make a fantastic morning treat for holidays or special occasions like birthdays.
- Snack Time: Leftover pancakes can be a quick and satisfying snack when topped with yogurt and fresh blueberries.
FAQ
Conclusion
The beauty of Lemon Blueberry Pancakes lies in their bright flavors and fluffy texture, making them a delightful breakfast option. I encourage you to try making these pancakes for your next family gathering or cozy morning at home. You won’t regret it and your loved ones will thank you for such a tasty treat!
Lemon Blueberry Pancakes
Ingredients
Equipment
Method
- Heat a skillet over medium heat.
- In a mixing bowl, stir together buttermilk, baking soda, and the juice and zest of lemon. Add a large egg, vanilla extract, and melted butter, stirring until everything is well combined.
- In a separate large mixing bowl, stir together flour, salt, baking powder, and granulated sugar.
- Pour the wet mixture into the bowl of dry ingredients. Gently stir just until combined.
- Add the blueberries gently into the batter.
- Grease the warm skillet with butter or non-stick cooking spray.
- Using a ¼ measuring cup, spoon the batter onto the skillet.
- Cook until the bottom is golden brown and bubbles start to form on the surface.
- Flip the pancakes carefully and cook the other side until golden.
- Transfer the pancakes to a plate and serve warm with your favorite pancake syrup.
Notes
- Storage: To store leftovers, place the pancakes in an airtight container and refrigerate. They will keep well for up to 3 days.
- Freezing: You can freeze pancakes for future breakfasts. Just allow them to cool and flash freeze on a baking sheet before transferring to a freezer bag. They can be stored for up to 3 to 4 months.
- Reheating: For best results, reheat pancakes in a toaster or oven to keep them crispy. You can also microwave them, but they may lose some texture.
- Serving Suggestions: Lemon Blueberry Pancakes are delicious with maple syrup, but you can also top them with whipped cream, additional blueberries, or a dusting of powdered sugar.
- Variations: Experiment with different berries or citrus fruits. Raspberries or strawberries can be great substitutes for the blueberries.
