You are going to love these Lemon Blueberry Pancakes because they are light and fluffy, easy to make, and have incredible flavour from the blueberries and fresh lemon!
Pancakes are a staple at our house. Not only do my kids and I love them for breakfast, but we also love them for dinner at least once a month! It’s nice to switch up the flavour of the pancakes at times and these Lemon Blueberry Pancakes were a huge hit!
The flavour combination of lemon and blueberry is absolutely delightful and they are perfect for Spring and Summer!
Mother’s Day is just around the corner and these would make the perfect pancakes for a Mother’s Day brunch. Just top with maple syrup and add your favorite sides such as bacon and breakfast sausage. So scrumptious!
Did you know that blueberries are full of immune-boosting antioxidants? Which makes them a great addition to these pancakes! And, let’s not forget about the lemon. Lemons are high in vitamin C, fiber, and various beneficial plant compounds. Both of these fruits contain several health benefits. But, the flavour combination is out of this world, and will certainly cheer up your day 🙂
Lemon Blueberry Pancakes
Stir together 1 cup of milk, and the juice and zest of one lemon in a medium bowl. Whisk in 1 egg, 1 teaspoon vanilla extract, and 2 tablespoons of melted butter.
In a large bowl, whisk together 1 and 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, 2 and 1/2 teaspoons of baking powder, and 2 tablespoons of granulated sugar.
Mix wet and dry ingredients together until fully combined. Fold in 1 cup of fresh or frozen blueberries.
Preheat your griddle or large frying pan over medium heat. Coat generously with non-stick cooking spray or butter. Once hot, scoop about 1/4 cup of batter on the griddle. Cook for about 2-3 minutes until the edges start to look dry and bubbles form on the tops. Flip, and cook on the other side until cooked through about 1-2 minutes. Repeat with the remaining batter.
Serve pancakes immediately with toppings of choice. You can keep the pancakes warm in a preheated 200°F oven until ready to serve if needed.
What is the Secret to Making Light and Fluffy Pancakes?
- One of the secrets to light and fluffy pancakes is to use baking powder. This is the leavening agent that will truly transform your pancakes from flat and dull to light and fluffy. Be sure your baking powder is fresh though or it may not be effective if it is expired.
- Let the batter rest before cooking for at least 5-10 minutes. This will help the batter to rise because it allows the gluten in the batter to ‘relax’. So I always make my batter first, then I preheat the griddle and allow the batter to rest while the griddle heats up.
Lemon Blueberry Pancakes
Light and fluffy, easy to make, and have incredible flavour from the blueberries and fresh lemon!
Ingredients
- 1 cup milk
- 1 lemon juice and zest
- 1 egg large
- 1 tsp vanilla extract
- 2 tbsp butter or margarine melted
- 1 ½ cups flour all-purpose
- ½ tsp salt
- 2 ½ tsp baking powder
- 2 tbsp granulated sugar
- 1 cup blueberries fresh or frozen
Instructions
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Stir together 1 cup of milk, and the juice and zest of one lemon in a medium bowl. Whisk in 1 egg, 1 teaspoon vanilla extract, and 2 tablespoons of melted butter.
-
In a large bowl, whisk together 1 and 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, 2 and 1/2 teaspoons of baking powder, and 2 tablespoons of granulated sugar.
-
Mix wet and dry ingredients together until fully combined. Fold in 1 cup of fresh or frozen blueberries.
-
Preheat your griddle or large frying pan over medium heat. Coat generously with non-stick cooking spray or butter. Once hot, scoop about 1/4 cup of batter on the griddle. Cook for about 2-3 minutes until the edges start to look dry and bubbles form on the tops. Flip, and cook on the other side until cooked through about 1-2 minutes. Repeat with the remaining batter.
-
Serve pancakes immediately with toppings of choice. You can keep the pancakes warm in a preheated 200°F oven until ready to serve if needed.
Recipe Notes
Calories are based on one pancake.
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