How do you make blueberry lemon pancakes fluffy?

Avoid overmixing the batter and let it rest for 5 minutes before cooking. Use fresh baking powder and don’t press down on the pancakes while cooking.

Can I use frozen blueberries in lemon pancakes?

Yes, keep them frozen and add them after the batter is in the pan. This prevents color bleeding and keeps the batter from turning purple.

Are lemon blueberry pancakes healthy?

They can be! Use whole wheat flour, reduce the sugar, or use almond milk and add-ins like flaxseed for a more nutritious version.

What toppings go best with blueberry lemon pancakes?

Try maple syrup, lemon curd, whipped cream, yogurt, granola, or fresh berries. The sweet-tart combo goes with many toppings.

Mouthwatering Blueberry Lemon Pancakes – Fluffy, Fresh & Done in 30 Minutes Blueberry Lemon Pancakes

Name: Blueberry Lemon Pancakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12 pancakes
Cuisine: American
Ingredients: 1 ½ cups (187 g) all-purpose flour; 2 Tablespoons granulated sugar; 2 teaspoons baking powder; ½ teaspoon salt; 2-3 teaspoons lemon zest, from 1 large lemon; 1 cup (240 ml) whole milk; 2 large eggs; 4 Tablespoons (56 g) unsalted butter, melted; 2 Tablespoons fresh lemon juice; 1 cup fresh blueberries; 1-2 Tablespoons unsalted butter for cooking

Description

Whip up a batch of homemade lemon blueberry pancakes in just 30 minutes! This quick and easy breakfast recipe is full of flavor.

Ingredients

Scale

1 ½ cups (187 g) all-purpose flour

2 Tablespoons granulated sugar

2 teaspoons baking powder

½ teaspoon salt

2–3 teaspoons lemon zest, from 1 large lemon

1 cup (240 ml) whole milk

2 large eggs

4 Tablespoons (1/4 cup or 56 g) unsalted butter, melted

2 Tablespoons fresh lemon juice, from 1 large lemon

1 cup fresh blueberries

1–2 Tablespoons unsalted butter for cooking the batter

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, salt and lemon zest.

2. In a separate bowl, whisk together milk, eggs, melted butter and lemon juice. It’s okay if the milk curdles a little bit.

3. Pour wet ingredients into dry and mix until just combined. Do not over-mix.

4. Gently stir in blueberries.

5. Heat a griddle over medium-high heat. Add butter to grease the pan.

6. Scoop 1/4 cup of batter and cook until bubbles form, about 3–4 minutes.

7. Flip and cook another 2 minutes until golden brown.

8. Repeat with remaining batter.

9. Serve warm with maple syrup and extra blueberries.

Notes

Use frozen blueberries if fresh are unavailable—just sprinkle them onto batter after pouring. Store in an airtight container up to 5 days or freeze up to 2 months. Reheat in a 325°F oven for crispy edges.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Desserts-Treats
Method: Griddle
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 138
Sugar: 4g
Sodium: 117mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0.2g
Carbohydrates: 17g
Fiber: 1g
Protein: 3g
Cholesterol: 42mg