How to Make Lemon Blueberry Pancakes
These lemon blueberry pancakes are a simple and delicious way to enjoy breakfast any day of the week.
Pancakes are probably one of my favorite breakfast foods. There’s nothing you can’t do with them period.
These pancakes are full of fresh lemon zest, and loaded with blueberries for a refreshing combination of flavors. I always squeeze fresh lemon juice on top for good measure as well.
Ingredients
These pancakes only have a few ingredients and are super easy to make:
- Lemon zest
- Lemon juice
- Blueberries
- Lemon essence
- Egg
- Milk
- Flour
- Sugar
- Baking powder
- Salt
The mix is a standard pancake batter with the addition of lemon flavors and blueberry but the extra burst of lemon flavor is my absolute favourite.
Once the blueberries have heated up the sweet and tart fruit pairs so nicely with the lemon against the sweet pancake you won’t even need syrup.
Fluffy or Flat
Everyone has a preference. I personally prefer fluffy fat pancakes with crusty ends like a good old American style pancake, however I’ve noticed in the UK and Europe they love a flatter crepe style pancake which is okay too.
This recipe makes a thick batter therefore the pancakes will be fluffy and full. If you prefer a flatter cake reduce the flour by 1/2 – 1 Cup.
Cooking Methods
There are 2 ways to cook these lemon blueberry pancakes.:
- Blueberries In – dust the Blueberries with a little flour and toss them into the batter before cooking.
- Blueberries Out – Once you pour the batter into the hot pan, sprinkle the blueberries on top then allow them to sink into the batter before flipping.
Make sure the pan is greased well as blueberries do stick. Cook the pancakes for 1 minute or so on both sides until they are to your desired color and texture.
Storing and Reheating
Cooked pancakes cam keep up to a week in am airtight container just fine. They can also be wrapped in cling film and placed into a container to be frozen for up to 2 months.
Pancake batter will keep for up to 3 or 4 days in a sealed container. Leave out the blueberries and stir well before cooking.
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Recommendations
Here are a few other breakfast ideas to try:
- The Best Rich & Fluffy Pumpkin Spice Pancakes
- Vegan Banana pancakes with Maple pecan whiskey sauce
- Upside Down Apple French Toast Bake
- Maple & Sage Turkey Sausage: Breakfast made Amazing
These Lemon Blueberry Pancakes are super easy and filled with bursts of lemon and fresh blueberries you can enjoy any day of the week.
First, Combine dry ingredients and lemon zest.
Next, in a separate bowl add melted butter, milk, and eggs. Whisk until mixed well then add in the lemon juice and lemon essence.
Pour the wet mixture into the dry ingredients and stir well until all has combined. Let sit for 7 - 10 minutes to allow the batter to blend.
Here, you have the option to toss in the blueberries prior to cooking in the pan or add them once the batter has been added to the pan.
To Finish, Cook each pancake for 1 - 2 minutes on each side on a medium heat.
Ingredients
Directions
First, Combine dry ingredients and lemon zest.
Next, in a separate bowl add melted butter, milk, and eggs. Whisk until mixed well then add in the lemon juice and lemon essence.
Pour the wet mixture into the dry ingredients and stir well until all has combined. Let sit for 7 - 10 minutes to allow the batter to blend.
Here, you have the option to toss in the blueberries prior to cooking in the pan or add them once the batter has been added to the pan.
To Finish, Cook each pancake for 1 - 2 minutes on each side on a medium heat.
