Description
Irresistibly fluffy Lemon Blueberry Pancakes bursting with fresh citrus zest and juicy blueberries. This recipe perfectly balances tangy lemon and sweet berries, creating a refreshing yet comforting breakfast treat that’s simple to make with everyday ingredients, ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract (optional)
Add-ins
- 1 cup fresh blueberries
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt to ensure even distribution and prevent lumps when adding wet ingredients.
- Mix the wet ingredients: In a separate bowl, combine milk, egg, melted butter, lemon zest, lemon juice, and vanilla extract if using. Whisk until fully blended to create a smooth, fragrant base.
- Combine wet and dry mixes: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the pancakes tender and fluffy—small lumps are okay!
- Fold in fresh blueberries: Carefully fold the blueberries into the batter, distributing them evenly without breaking or crushing the berries to keep each bite juicy and distinct.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown on the other side.
- Serve warm and enjoy: Stack your Lemon Blueberry Pancakes, add your favorite toppings, and savor the fresh, bright flavors with every forkful.
Notes
- Use fresh blueberries for better texture and bursts of sweetness compared to frozen ones.
- Don’t overmix the batter to avoid dense pancakes; small lumps are fine.
- Preheat your pan properly for even cooking and a golden crust.
- Test cook a small pancake first to adjust the heat if needed.
- Let the batter rest for 5 minutes before cooking to activate baking powder for fluffier pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: lemon blueberry pancakes, fluffy pancakes, citrus pancakes, breakfast, brunch, easy pancakes