These Lemon Blueberry Pancakes are a bright and tasty way to start your day! The zesty lemon pairs perfectly with sweet blueberries, making every bite a burst of flavor.
Flipping these fluffy pancakes is the best part, plus they fill the kitchen with a wonderful smell. I love serving them with a drizzle of maple syrup on top—yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes, giving them structure and fluffiness. You can substitute with whole wheat flour for a nuttier flavor or a gluten-free blend if needed. Just keep in mind that the texture might change slightly.
Blueberries: Fresh blueberries are ideal for their burst of flavor. If fresh ones aren’t available, frozen blueberries work just fine; just make sure to thaw and drain excess moisture to avoid a soggy batter.
Lemon Zest: The zest adds a wonderful citrusy fragrance. If you don’t have a lemon, you can use a teaspoon of lemon extract instead, but fresh zest will offer a brighter taste.
Milk: Any milk, like almond or soy, can replace cow’s milk. For a creamier texture, opt for buttermilk if you’re looking for extra richness.
Sugar: You can swap granulated sugar with honey or maple syrup if you prefer a less processed sweetener. Adjust the amount slightly to taste!
How Do I Get Fluffy Pancakes Without Overmixing?
One of the keys to fluffy pancakes is mixing your batter just right. Here’s how to do it:
- Combine dry ingredients separately from wet ingredients first. This helps to distribute everything evenly without overmixing.
- When combining wet and dry, stir gently until you see no more dry flour. It’s okay if there are lumps; they will cook out!
- Add blueberries after the batter is mixed for the best results. This prevents them from breaking as you mix.
Taking care not to overmix helps preserve the light texture of your pancakes, making each bite fluffy and delicious!
How to Make Lemon Blueberry Pancakes
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 cup milk
- 1 large egg
- 3 tbsp unsalted butter, melted
- Zest of 1 lemon
- 1 cup fresh blueberries (plus extra for topping)
- 1 tsp vanilla extract
- Powdered sugar, for dusting
- Maple syrup, for serving
- Lemon slices, for garnish (optional)
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the batter and another 15 minutes to cook the pancakes, making a total of 25 minutes from start to finish. In less than half an hour, you’ll have a delicious breakfast ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, salt, and sugar. This is the foundation of your pancakes!
2. Combine the Wet Ingredients:
In a separate bowl, beat the egg with the milk and melted butter until well mixed. Stir in the lemon zest for a refreshing flavor and the vanilla extract for a sweet aroma.
3. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry mixture. Gently mix them together until just combined. Remember, it’s okay if the batter has a few lumps—this will help keep your pancakes fluffy!
4. Add the Blueberries:
Now, fold in the blueberries gently, ensuring they are evenly distributed through the batter without breaking them apart.
5. Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with some butter or cooking spray to prevent sticking.
6. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Let them cook until bubbles form on the surface and the edges look set, which should take about 2-3 minutes. Once ready, flip them over and cook for another 2 minutes until they’re golden brown.
7. Keep Warm and Serve:
Once cooked, remove the pancakes and keep them warm. Repeat with the remaining batter until everything is cooked through.
8. Serve with Toppings:
Stack your pancakes high and top them with extra blueberries, a light dusting of powdered sugar, optional lemon slices, and a generous drizzle of maple syrup. Enjoy your delightful Lemon Blueberry Pancakes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but note that it may result in denser pancakes. If you want to lighten them up a bit, consider using a mix of half whole wheat and half all-purpose flour.
Can I Make the Batter Ahead of Time?
While it’s best to make the batter fresh, you can prepare it 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 as it sits.
How Do I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a skillet over low heat. For longer storage, freeze them between layers of parchment paper and place them in a freezer-safe bag; they’ll keep for up to 2 months.
Can I Substitute Other Fruits for Blueberries?
Absolutely! You can use raspberries, strawberries, or even chopped bananas in this recipe. Just be aware that different fruits may alter the pancake’s flavor and texture slightly.
