Lemon Blueberry Pancakes Recipe

There’s something truly magical about a weekend morning spent in the kitchen, especially when it involves creating something delicious and heartwarming like our Lemon Blueberry Pancakes Recipe. This delightful breakfast option combines the tangy zest of lemon with the sweet burst of fresh blueberries, resulting in pancakes that are not only visually appealing but also bursting with flavor. Perfect for a family brunch or a special treat, this recipe promotes creativity and bonding, allowing everyone to take part in the joy of cooking. The vibrant yellow of the lemon zest and the deep blue hues of the berries make these pancakes a feast for the eyes as well as the taste buds.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Skill Level: Easy

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries
• Butter or oil for greasing the pan
• Maple syrup, whipped cream, and extra blueberries for serving

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the buttermilk, egg, melted butter, vanilla extract, and lemon zest.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
4. Gently fold in the blueberries with a spatula.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, another 1-2 minutes.
7. Remove pancakes from the skillet and keep warm in a low oven or covered with a kitchen towel. Repeat with remaining batter.
8. Serve the pancakes stacked with a generous drizzle of maple syrup, a dollop of whipped cream, and extra fresh blueberries.

Helpful Tips

• For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
• If you don’t have buttermilk, substitute with plain yogurt or make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• To make these ahead of time, cook the pancakes and let them cool completely. Store in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in the microwave or oven.

Pairings

These Lemon Blueberry Pancakes pair wonderfully with a fresh fruit salad, crispy turkey bacon, and a tall glass of orange juice or a cup of hot herbal tea. The bright and sweet flavors will complement each other and offer a refreshing start to your day.

At Zynahz, our mission is to bring joy and creativity into your kitchen, inspiring you to bond with your family over delicious meals. We hope you try these Lemon Blueberry Pancakes and share your delightful creations with us. Spread the love by sharing this recipe with your friends and family, and don’t forget to explore more of our recipes, follow us on social media, and sign up for our newsletter for the latest updates and inspirations. Happy cooking!