I firmly believe summer mornings should include pancakes. Lemon Blueberry Pancakes.

Lemon Bluebery Pancakes l SimplyScratch.com

Preferably lemon blueberry pancakes. And served to me in bed. With a cup of coffee and while reading a book on ones iPad. Or late at night, after a few bottles glasses of wine with your bff (I’m looking at you Nichole). Because when you both share an affinity for all things lemon and blueberry, it just makes sense.

I’m really the only one who makes pancakes in this house. I have one kid in pancake training but until she can put down her phone (insert eyeroll emoji) to concentrate and not burn the pancakes, well… I suppose it’ll be me for a while.

Lemon Bluebery Pancakes l SimplyScratch.com

If you can believe it, I’ve blogged, re-blogged and blogged again… this recipe. That’s THREE times I’ve updated the photos and the recipe. Kind of ridiculous and kind of necessary because these pancakes are pretty delicious and if you could’ve seen the photos.

I cringe.

Lemon Blueberry Pancakes l SimplyScratch.com

To Make These Lemon Blueberry Pancakes You Will Need:

  • baking powder
  • salt
  • sugar
  • melted butter
  • vanilla extract
  • milk
  • egg
  • blueberries
  • lemon

Lemon Blueberry Pancakes l SimplyScratch.com

Measure and add 1-1/4 cups flour, 1 tablespoon baking soda, 2 teaspoons sugar, 1/4 teaspoon salt and the zest from 1 medium lemon into a mixing bowl.

Lemon Blueberry Pancakes l SimplyScratch.com

Use a whisk to combine.

Lemon Blueberry Pancakes l SimplyScratch.com

Lemon Blueberry Pancakes l SimplyScratch.com

Next crack in one egg and add in 1/2 teaspoon pure vanilla extract.

Lemon Blueberry Pancakes l SimplyScratch.com

Pour in 1 cup and 2 tablespoons whole milk.

Lemon Blueberry Pancakes l SimplyScratch.com

Whisk until majority of the ingredients are combined.

Lemon Blueberry Pancakes l SimplyScratch.com

Then pour in the (cooled) melted butter.

Lemon Blueberry Pancakes l SimplyScratch.com

Continue to whisk until smooth, but being careful not to overmix.

Lemon Blueberry Pancakes l SimplyScratch.com

You can now do one of two things:

Add the blueberries into the batter and gently stir to combine.

Lemon Blueberry Pancakes l SimplyScratch.com

Or you could first pour 1/4 cup of the batter onto the hot griddle or pan and drop the blueberries on top. Dot the blueberries with a little extra of the batter so they don’t burn once you flip the pancake. Either way it’s totally up to you.

Lemon Blueberry Pancakes l SimplyScratch.com

Once you’ve decided on the method, preheat your griddle or pan over medium/medium-high (375 degrees) heat.  Add a 1/2 to 1 full teaspoon of coconut oil to the griddle while it preheats.

Lemon Blueberry Pancakes l SimplyScratch.com

Flip the lemon blueberry pancakes when the bubbles pop and they don’t refill with the batter and repeat.

I like to keep them on a small rimmed baking sheet in a preheated oven on the lowest temp (about 200 degrees) and keep them warm while I’m making the rest.

Lemon Blueberry Pancakes l SimplyScratch.com

All that’s left to do is smother the stack of lemon blueberry pancakes with a little butter and drizzle with real maple syrup and add a few extra blueberries because you can.

For more pancake recipes Click HERE!

Lemon Blueberry Pancakes l SimplyScratch.com

Enjoy! And if you give these Lemon Blueberry Pancakes a try, let me know! Snap a photo and tag me on twitter or instagram!

Lemon Blueberry Pancakes l SimplyScratch.com

Lemon Blueberry Pancakes
Yield: 8 medium pancakes

Lemon Blueberry Pancakes

Sweet blueberries and tart lemon zest are mixed into fluffy pancake batter.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1-1/4 cup unbleached flour
  • 1 tablespoon baking powder
  • 2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1 lemon, zested
  • 1 cup plus 2 tablespoons whole milk
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoon unsalted butter, melted and cooled
  • 3/4 cup fresh blueberries, thawed if frozen
  • coconut oil, for griddle or pan

Instructions

  1. In a medium bowl combine the flour, baking soda, sugar, salt and lemon zest. Whisk to combine.
  2. Add in the egg, vanilla and milk, whisk until just combined before adding in the (cooled) melted butter. Whisk until butter is incorporated.
  3. Preheat your griddle to 375 degrees or about medium/medium-high heat. Once warm, lightly grease your griddle with coconut oil. Using a 1/4 measuring cup, pour batter on to prepared griddle. Drop blueberries on to pancake and cover with batter to avoid burning your berries. Cook for 2 to 3 minutes or once the bubbles around the edge of the pancakes pop and do not refill. Cook for a minute or two before transferring the pancakes to a rimmed baking sheet and keep warm in a 200 degree oven. Repeat with remaining batter.
  4. Top with real butter and drizzle with real maple syrup.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 274 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 63mg Sodium: 521mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 6g
Lemon Blueberry Pancakes l SimplyScratch.com