These lemon blueberry pancakes are bright and fluffy, bursting with fresh flavors. The tangy lemon pairs perfectly with the sweet blueberries for a tasty breakfast treat!
I love how the fresh fruit makes every bite special, and the aroma while cooking is heavenly. Top them off with a drizzle of maple syrup, and you’re ready for a perfect morning! 🥞💛
Key Ingredients & Substitutions
All-purpose flour: This is the base of the pancakes. If you’re looking for a gluten-free option, you can use a gluten-free baking blend, which usually works well for pancakes.
Sugar: Regular granulated sugar adds sweetness. For a healthier option, try using honey or maple syrup instead. Just reduce the liquid in the recipe slightly to balance it out.
Baking powder: This helps the pancakes rise and become fluffy. Make sure it’s fresh for the best results. If you run out, you can use 1/4 tsp baking soda plus 1/2 tsp vinegar or lemon juice as a substitute.
Milk: Whole or 2% milk works best, but you can substitute almond milk, oat milk, or any other dairy-free milk if needed. Just know that this might slightly change the flavor.
Fresh blueberries: While fresh blueberries are delicious, you can substitute them with frozen blueberries. If you use frozen ones, don’t thaw them before adding to the batter to avoid mushy pancakes.
How Do You Ensure Fluffy Pancakes?
To get perfectly fluffy pancakes, follow these steps:
- Don’t overmix the batter! This is a common mistake. Mix until just combined; it’s okay if there are a few lumps.
- Use room temperature ingredients. This helps create a light and airy batter.
- Let the batter rest for about 5-10 minutes. This can help the pancakes rise better.
- Don’t flip too soon! Wait for bubbles to form and the edges to look set before flipping, about 2-3 minutes.
How to Make Delicious Lemon Blueberry Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 1 cup milk (whole or 2%)
- 2 large eggs
- 1/4 cup unsalted butter, melted, plus extra for cooking
- Zest of 1 lemon
- 2 tbsp lemon juice (freshly squeezed)
Additional Ingredients:
- 1 cup fresh blueberries (plus extra for topping)
- Maple syrup, for serving
- Powdered sugar, for dusting
- Lemon slices, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 15-20 minutes to cook the pancakes, totaling around 30-35 minutes from start to finish. Perfect for a delightful breakfast or brunch!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Use a whisk to mix everything together so it’s well blended.
2. Prepare the Wet Ingredients:
In another bowl, whisk together the milk, eggs, melted butter, lemon zest, and lemon juice until fully combined. The mixture should be smooth and slightly frothy.
3. Combine the Mixtures:
Gently pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula or wooden spoon to stir until just combined. It’s okay if the batter is a little lumpy—this will ensure your pancakes are fluffy!
4. Add the Blueberries:
Carefully fold in the fresh blueberries, making sure they are evenly distributed throughout the batter without overmixing.
5. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and add a little butter to grease the surface. Once hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles start to appear on the surface and the edges look set, about 2-3 minutes.
6. Flip and Finish Cooking:
Gently flip the pancakes over and cook for another 1-2 minutes, or until the other side is golden brown and fully cooked. Transfer them to a plate and keep warm.
7. Serve and Enjoy:
Repeat the cooking process with the remaining batter. Stack the pancakes on plates, and top them with extra blueberries, a drizzle of maple syrup, and a light dusting of powdered sugar. Garnish with lemon slices on the side.
Serve right away and enjoy the delightful flavors of your homemade lemon blueberry pancakes!
Can I Use Swap Ingredients for This Recipe?
Absolutely! If you need a gluten-free option, you can use a gluten-free baking blend in place of all-purpose flour. For a dairy-free version, almond milk or oat milk works well instead of cow’s milk.
How to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them by placing parchment paper between each pancake and storing them in a freezer bag for up to 2 months.
Can I Make the Batter in Advance?
Yes, you can prepare the batter the night before! Just cover it and refrigerate. When you’re ready to cook, give it a gentle stir before pouring it onto the skillet since some settling may occur overnight.
What Can I Serve with Lemon Blueberry Pancakes?
These pancakes pair wonderfully with maple syrup, whipped cream, or yogurt. You can also add a sprinkle of nuts for extra crunch or serve them with fresh fruit on the side for more deliciousness!
