Lemon Blueberry Pancakes are the best way to celebrate the weekend. Fluffy lemony pancakes studded with sweet, juicy blueberries topped with butter and real maple syrup. It doesn’t get much better than that. Yields 5 (2 pancake) servings.
I firmly believe weekends should include pancakes.
Preferably lemon blueberry pancakes. Served in bed with a cup of coffee and while reading a good book. Or late at night, after a few
bottles glasses of wine with a friend. Not that I’ve ever done that or anything.
Needless to say, there’s really no wrong time to enjoy a stack of pancakes.
These pancakes are light, fluffy and delicious. You’re going to love them!
To Make These Lemon Blueberry Pancakes You Will Need:
- lemon zest – Lends distinct citrus flavor.
- granulated sugar (white) – Adds a touch of sweetness and flavor.
- unbleached all-purpose flour – Provides structure to the pancakes.
- baking powder – Is what makes pancakes light and fluffy.
- fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
- egg – Lends richness and flavor.
- milk – Lends flavor and aids in yielding a tender pancake.
- vanilla extract – Adds warmth and enhances all of the flavors in this recipe.
- unsalted butter (melted and cooled) – Lends flavor and richness.
- blueberries – Adds sweet and slightly floral flavor.
- salted butter (softened) – For serving.
- maple syrup – For serving. Pure maple syrup preferred.
In a large mixing bowl, add 1 tablespoon sugar and the zest from 1 large lemon (2 small) or about 1 tablespoon. Use your fingers to massage the sugar and zest together until it resembles wet sand.
To that, measure and add 1-1/4 cups unbleached all-purpose flour, 1 tablespoon baking powder and 1/4 teaspoon fine salt.
Use a whisk to combine.
Next crack in 1 large egg and measure and add 1 cup plus 2 tablespoons milk and 1 teaspoon pure vanilla extract.
Whisk until majority of the ingredients are combined.
Then pour in the (cooled) melted butter.
Continue to whisk until smooth, some lumps are fine, just try not to over mix.
Preheat your griddle or skillet to 350° (or between medium and medium-high) and lightly spray with ghee oil spray or nonstick spray of choice.
Once preheated, pour 1/4 cup of the batter (per pancake) onto the hot griddle or pan.
Immediately drop the blueberries on top. I like to dot the blueberries with some of the batter from the pancake, just so the berries don’t burn once you flip them.
Cook for 2 to 4 minutes on the first side or until golden underneath. Flip and continue cooking for a minute or two.
I like to transfer them on a rimmed baking sheet and slide into a preheated oven on the lowest temp (about 200°) and keep them warm while I’m making the rest.
Now, all that’s left to do is slather the each lemon blueberry pancake with a little butter, top with extra blueberries and a dusting of powdered sugar, if you choose to.
Lastly, drizzle with real maple syrup.
WHAT TO SERVE WITH PANCAKES?
Because pancakes tend to be on the sweet side, I recommend a savory side.
- breakfast potatoes
- cauliflower hash brown patties (low carb)
- sausage links (regular or maple)
- pork, turkey or veggie breakfast sausage patties.
- coffee, tea or orange juice.
HOW TO STORE PANCAKES:
Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap and store in a freezer safe container/bag for up to 3 months.
For more pancake recipes Click HERE!
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
- 1 tablespoon sugar
- 1 tablespoon lemon zest
- 1¼ cup unbleached flour
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup plus 2 tablespoons milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoon unsalted butter, melted and cooled
- 1 cup fresh blueberries, thawed if frozen
- In a large mixing bowl, add sugar and lemon zest. Use your fingers to massage the sugar and zest together until it resembles wet sand.
- Next, measure and add the flour, baking powder and salt. Whisk to combine.
- Add in the egg, milk and vanilla. Whisk until just combined before adding in the (cooled) melted butter. Stir until butter is incorporated.
- Preheat your griddle or skillet to 350° (or between medium and medium-high) and lightly spray with ghee oil spray or nonstick spray of choice.
- Once hot, Use a 1/4 measuring cup (per pancake) and pour batter on to prepared griddle.
- Immediately drop a few blueberries onto the pancakes. I like to dot the blueberries with some of the batter from the pancake, just so the berries don’t burn once you flip them.
- Cook for 2 to 4 minutes on the first side or until golden underneath. Flip and continue cooking for a minute or two.
- Transfer the pancakes to a rimmed baking sheet and keep warm in a 200° oven. Repeat with remaining batter and blueberries.
- Serve topped with softened butter, extra blueberries and drizzle with real maple syrup.
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THANK YOU in advance for your support!
Oh I'd better not let my husband see these! I think I'll surprise him on a day when I need him to do something 🙂
lemon's and blueberries…I think that would be a unique combination. My husband makes Choc. Chip pancakes so perhaps I can get him to try this recipe.
O … M … G!!!
Sounds fantastic. And, I love how you've written the labels on the photo. I've got to figure out how to do that 🙂 Thanks, Kate @kateiscooking
yuuuummm!! i absolutely love blueberry pancakes…can't wait to try them with lemon! oh, and i totally agree about the real maple syrup thing…wayy better.
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I've had really bad luck with pancake recipes but tried this one out because I happened to have a lemon and fresh blueberries. This pancake recipe turned out to be A-MA-ZING! Uber yum. Thanks!
I have made these a bunch of times and I had to come back and make a comment. They are soooo delicious! I love them, and so has everyone else I have made them for. Only thing I do different is use cake flour because it makes them so light. Thanks for a great recipe!!!.
This looks like the pancake recipe I have been searching for: blueberry..check…lemon…check…fluffy factor…mega-check…
One question…would these work as well with buttermilk..instead of whole milk..or would that screw up everything? Also ..should these be cooked patiently on low or medium heat…I want them to mimick your extremely light and pillow-like (not thin or dark)
I made these yesterday for dinner!!!! (BRINNER!) They were so yummy!!! Perfect way to end a stressful day! 😉 Thank you for sharing the recipe!
Throughout the recipe and ingredient list you alternate between baking soda and baking powder..which one should i use?
Abby, it should be baking powder. I made them and they were absolutely the best pancakes I’ve ever made and super simple since I had the ingredients on hand. Hopefully she’ll update her blog post since my friend also noticed when I shared the recipe. Use the recipe ingredients but where she says to add baking soda (twice in the blog) use baking powder. Very very fluffy pancakes!!
My apologies, Abby! Not sure how that happened. It’s definitely baking powder!
I was looking for a recipe that I could use the ingredients in my house and cupboard and came across this one. It was really easy to make and tasted amazing! I used bread flour instead of unbleached all purpose . They weren’t too sweet and the lemon was bit overpowering . Great with maple syrup for that bit of sweetness. I’m going to have them for breakfast at work tomorrow. Thanks for the great recipe!
I meant not overpowering..Typo!