These Blueberry Lemon Pancakes are a breakfast experience that beautifully combines the tangy zest of lemon and the fruity pop of blueberries. The result is a stack of pancakes that brighten your day, whether morning or night. With this recipe, you can elevate your breakfast game and enjoy the zest of life, one delicious bite at a time.
Don’t you hate when it’s a nice, fresh spring morning, but you feel as if something is missing from the spring vibes. There’s just one thing that will kick those vibes right in and complete your perfect spring morning. You guessed it, a plate of lemon blueberry pancakes, topped with whipped cream and enjoyed with a delicious cup of coffee, as you look out your window and see the beautiful birds chirping around and the gorgeous trees in full bloom. This blueberry lemon pancake recipe will give you those vibes right away. Something about baking during the springtime brings joyful, bright vibes after a season of gloomy weather.
These blueberry lemon pancakes are added on my weekly breakfast rotations because they have become a family favorite, even if it’s not spring! They are easily our favorite pancake recipe and they will forever hold a spot on our weekly menu! Enjoy this blueberry lemon pancake recipe with your family as well, follow down below to look into specific instructions and measurements!
Dry Ingredients:
All-purpose flour
Baking powder
Baking soda
Salt
Brown sugar
Cinnamon
Wet Ingredients:
Milk
An egg
Vanilla extract
Butter
Special Ingredients:
Lemon zest
Blueberries
The Dry Ingredients
In a mixing bowl, bring together the all-purpose flour, salt, baking powder, baking soda, brown sugar, cinnamon, and the zest from half a lemon. Give it a good mix until all the dry ingredients are well incorporated.
Wet Meets Dry
Use your whisk to create a well in the center of the dry mixture. Into this well, add the egg, milk, vanilla extract, and melted butter. Whisk this mixture until everything is beautifully combined. It’s important not to overmix; a few lumps are perfectly fine. The secret to perfect pancakes is not overworking the batter.
Blueberry Bliss
Gently fold in the frozen blueberries into the batter. Be sure to treat them with care to avoid crushing them. Now, set the batter aside for about 10 minutes. This break allows the batter to rest and activate the baking powder.
Cooking the Pancakes
While your pancake batter is resting, preheat a pan over medium heat for about 3-5 minutes. The secret to successful pancakes is ensuring your pan is the right temperature – not too hot and not too cold.
Once your pan is ready, add a touch of butter to coat it evenly. Then, pour approximately 1/3 cup of batter into the pan for each pancake. Don’t overcrowd the pan; there should be enough space between each pancake.
Time to Flip
Cover the pan with a lid and let the pancakes cook for about 2-3 minutes. You’ll know it’s time to flip when you see those magical bubbles forming on the surface. Carefully flip each pancake and let them cook for another 2-3 minutes. This is when the pancakes develop their slightly brown and inviting color.
Stack and Serve
As you finish cooking each pancake, stack them up. The stack is not only for presentation; it keeps the pancakes warm while you finish the batch. Once your stack is ready, it’s time to unleash your creativity. Serve your Blueberry Lemon Pancakes with your favorite toppings and savor every bite.
These Blueberry Lemon Pancakes are a breakfast experience that beautifully combines the tangy zest of lemon and the fruity pop of blueberries. The result is a stack of pancakes that brighten your day, whether morning or night. With this recipe, you can elevate your breakfast game and enjoy the zest of life, one delicious bite at a time. Enjoy!
In a bowl, combine the flour, salt, baking powder, baking soda, brown sugar, cinnamon and lemon zest and mix until incorporated
Make a well using the whisk, then add the egg, milk, vanilla extract and melted butter and whisk until combined, then slowly whisk along the flour until just combined. Do not overmix.
Fold in the blueberries and set aside for 10 minutes
Preheat a pan on medium heat for about 3-5 minutes.
Butter up the pan then pour ⅓ cup of batter into the pan
Cover for 2-3 minutes until bubbles form on top, then flip and wait 2-3 minutes. Repeat with the rest of the batter. They should develop a slightly brown color
Serve with toppings of your choice and enjoy!
Notes
Blueberries: I used frozen blueberries for this recipe because I feel it’s more vibrant than fresh, but feel free to use fresh, it’ll be just as delicious!
Be careful not to overmix the batter, or else you’ll end up with flat, dense pancakes. Whisk gently until it’s just combined. It’s okay if there’s lumps in the batter, leave them alone.
Make sure the pan is nice and hot before adding any batter or else it’ll be a messy first pancake.
Toppings: You can add whipped cream, maple syrup, glaze, or more blueberries on top of the pancakes! Add whatever your heart desires to give you a satisfying, fulfilling breakfast!
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