Irresistible Lemon Blueberry Pancakes Recipe to Savor

There is something magical about waking up to the smell of freshly made Lemon Blueberry Pancakes wafting through the air. As the golden pancakes sizzle on the griddle, you can almost hear them whispering sweet nothings, promising a delightful burst of flavor with every bite. healthy lemon energy balls Imagine fluffy stacks adorned with vibrant blueberries and a drizzle of zesty lemon syrup that dances on your taste buds. The perfect way to start any day, these pancakes are like a warm hug from your breakfast plate.

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I still remember that Sunday morning when I decided to whip up these Lemon Blueberry Pancakes for my family. My kids stumbled into the kitchen, eyes wide with anticipation and noses twitching at the aroma. They devoured them faster than I could flip another batch. blackberry pie crumble bars It was a pancake party that turned an ordinary morning into a cherished memory, and now I’m excited to share this recipe with you so you can create your own breakfast magic!

I recall my friend’s reaction when I served these pancakes during a weekend brunch—it was pure delight as they took their first forkful.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: The base for our pancakes; ensure it’s fresh for best results.

• Baking Powder: This little powerhouse helps your pancakes rise and become fluffy.

• Granulated Sugar: Just enough sweetness to balance the tartness of the lemon.

• Salt: A pinch enhances all the flavors beautifully.

• Milk: Use whole milk for richness, but any milk will do if you’re in a pinch.

• Eggs: Two large eggs provide structure and moisture; think of them as pancake glue!

• Lemon Zest and Juice: Fresh zest gives an aromatic kick while juice adds tangy brightness.

• Blueberries: Fresh or frozen; both work well but be careful not to crush them too much!

• Butter: For cooking and adding that rich flavor—don’t skimp on it!

The full ingredients list, including measurements, is provided in the recipe card directly below. caramel apple puff pastries.

Let’s Make it together

Gather Your Tools

Start by gathering all your tools: a mixing bowl, whisk, measuring cups, spatula, and a frying pan or griddle. Having everything ready makes cooking smoother.

Mix Dry Ingredients

In a large mixing bowl, combine flour, baking powder, sugar, and salt. Whisk until well blended; this ensures even rising during cooking.

Combine Wet Ingredients

In another bowl, whisk together milk, eggs, lemon zest, and juice until smooth. This mixture brings moisture and flavor—trust me; it’s worth the extra bowl!

Blend Together

Pour the wet mixture into the dry ingredients gradually while stirring gently. Be careful not to overmix; lumps are perfectly fine—they keep pancakes fluffy!

Add Blueberries

Gently fold in blueberries with a spatula or wooden spoon. Aim for an even distribution without breaking those precious berries—they’re like little explosions of joy in each bite!

Cook Your Pancakes

Preheat your griddle or pan over medium heat and add a pat of butter until melted. Pour ¼ cup of batter onto the hot surface for each pancake; wait until bubbles form on top before flipping (about 3-4 minutes). Flip carefully and cook for another 2-3 minutes until golden brown.

Now you have deliciously fluffy Lemon Blueberry Pancakes ready to serve! delicious lemon spread.

Enjoy these delightful treats with maple syrup drizzled on top or extra blueberries on the side if you’re feeling fancy!

And there you have it—your ticket to pancake perfection! Enjoy every bite!

Perfecting the Cooking Process

Start by mixing the dry ingredients separately, then combine them with wet ingredients to ensure even distribution of flavors. Cook pancakes on medium heat, flipping when bubbles form for perfect fluffiness.

Add Your Touch

Feel free to swap blueberries with raspberries or strawberries for a fruity twist. Adding lemon zest can intensify the citrus flavor, making your pancakes even more refreshing.

Storing & Reheating

Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat in a toaster or skillet for deliciously warm pancakes that taste freshly made.

Making these pancakes reminds me of my grandmother, who would whip them up on lazy Sunday mornings, filling our home with laughter and sweet aromas that lingered long after breakfast was finished.

FAQ

Can I make lemon blueberry pancakes ahead of time?

For more inspiration, check out this Avocado Chicken Salad recipe.

Yes, you can prepare the batter in advance and store it in the refrigerator overnight.

How do I know when my pancakes are done cooking?

Pancakes are ready when golden brown and bubbles form on the surface before flipping.

What can I serve with lemon blueberry pancakes?

Consider serving with maple syrup, whipped cream, or additional fresh berries for extra flavor.

Print

Lemon Blueberry Pancakes

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• Author: recipesnew
• Total Time: 25 minutes
• Yield: Serves approximately 4 people 1x

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Description

Wake up to the delightful aroma of Lemon Blueberry Pancakes, a perfect blend of zesty lemon and sweet blueberries. Fluffy and golden, these pancakes are sure to turn any breakfast into a cherished memory. Ideal for busy mornings or leisurely weekends, this easy-to-follow recipe will have your family asking for seconds!

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 3/4 cup milk (whole preferred)
• 2 large eggs
• Zest and juice of 1 lemon
• 1 cup blueberries (fresh or frozen)
• 2 tbsp butter (for cooking)

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Instructions

1. In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
2. In another bowl, combine milk, eggs, lemon zest, and juice; mix until smooth.
3. Gradually pour the wet mixture into the dry ingredients while stirring gently until just combined—lumps are okay!
4. Gently fold in blueberries with a spatula.
5. Preheat a griddle over medium heat and melt butter. Pour 1/4 cup of batter for each pancake; cook until bubbles form (about 3–4 minutes), then flip and cook another 2–3 minutes until golden brown.
6. Serve warm with maple syrup or extra blueberries if desired!

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 2 pancakes (200g)
• Calories: 320
• Sugar: 8g
• Sodium: 290mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 90mg

Keywords: - For added flavor, let the batter rest for about 10 minutes before cooking. - Variations: Substitute blueberries with raspberries or strawberries for a fruity twist.