These fluffy lemon blueberry pancakes are bursting with fresh fruit and zesty flavor. Perfect for a bright and cheerful breakfast that feels like a special treat!
Who doesn’t love pancakes that taste like sunshine? I often make a big batch and freeze some for quick breakfasts later. They warm up perfectly and always bring a smile! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for pancakes. If you’re looking for a gluten-free option, try using almond flour or a gluten-free flour blend. Just keep in mind that the texture might slightly differ.
Baking Powder: Essential for fluffiness! Make sure it’s fresh for the best rise. If you run out, combine 1/4 tsp baking soda with 1/2 tsp vinegar or lemon juice per teaspoon of baking powder needed.
Egg: It adds moisture and helps bind the ingredients. If you’re vegan or allergic, 1/4 cup unsweetened applesauce or a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) works well.
Milk: I use whole or 2% milk for creaminess. You can replace it with almond milk or any other plant-based milk to suit dietary preferences.
Lemon Zest and Juice: Fresh lemon zest gives a lovely aroma and flavor. You can use lime zest or juice as a substitute if you prefer a different citrus note!
Blueberries: Fresh ones are best for this recipe, but if they’re out of season, frozen blueberries will work. Just toss them in a bit of flour to help prevent them from sinking in the batter.
How Do I Get Fluffy Pancakes Every Time?
The key to fluffy pancakes lies in the way you mix the batter. It’s crucial to not overmix! Here’s how to make them fluffy:
- Mix the dry ingredients in one bowl and wet ingredients in another.
- Combine the two gently; it’s okay if there are some lumps. Overmixing can lead to tough pancakes.
- Let the batter sit for about 5-10 minutes before cooking. This helps the baking powder activate and gives a lighter texture.
When cooking, make sure your skillet is at medium heat. Too hot, and they’ll burn; too cool, and they won’t rise properly. Happy cooking!
Lemon Blueberry Pancakes
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp granulated sugar
- 1 large egg
- 1 1/4 cups milk (whole or 2%)
- 3 tbsp unsalted butter, melted, plus extra for cooking
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 1 cup fresh blueberries, plus extra for serving
- Maple syrup, for serving
- Powdered sugar, for garnish (optional)
- Lemon slices, for garnish (optional)
How Much Time Will You Need?
This delightful pancake recipe takes about 10 minutes to prepare and another 15 minutes to cook. So, in total, you’re looking at about 25 minutes for a delicious, fluffy breakfast that serves about 4. Perfect for a quick weekend treat or a busy weekday morning!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large mixing bowl, use a whisk to combine the all-purpose flour, baking powder, salt, and granulated sugar. Make sure everything is evenly mixed.
2. Mix the Wet Ingredients:
In another bowl, beat the egg and then add the milk, melted butter, lemon zest, and fresh lemon juice. Mix until well combined.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with dry ingredients. Gently stir everything together until just combined. Remember, it’s okay if the batter is a little lumpy—don’t overmix!
4. Add the Blueberries:
Carefully fold in the fresh blueberries. This will help keep them intact and evenly distributed in the batter.
5. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat and add a little butter to grease the surface.
6. Cook the Pancakes:
Using a measuring cup, pour about 1/4 cup of batter onto the heated skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, which should take about 2-3 minutes.
7. Flip and Finish Cooking:
Gently flip the pancakes over and cook for another 1-2 minutes until they are golden brown and cooked all the way through.
8. Keep Warm:
As you finish cooking the rest of the batter, keep the cooked pancakes warm on a plate covered with a clean kitchen towel.
9. Serve and Enjoy:
Stack the pancakes on plates and top with extra blueberries, a drizzle of maple syrup, a sprinkling of powdered sugar, and lemon slices, if you’d like. Enjoy a deliciously zesty breakfast!
These lemon blueberry pancakes are a delightful way to start your day, bringing together the sweet burst of blueberries and the refreshing zing of lemon. Enjoy!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for a more nutritious option! However, your pancakes may be a bit denser, so consider mixing half whole wheat and half all-purpose flour for the best balance.
Can I Make Pancake Batter Ahead of Time?
Absolutely! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken while sitting.
What Should I Do If the Batter is Too Thick?
If you find the batter too thick, simply stir in a little extra milk until you reach your desired consistency. The batter should be pourable but not runny.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just place parchment paper between each pancake and store in a freezer bag for easy reheating.