Fluffy Lemon Blueberry Pancakes Recipe

Welcome to a breakfast delight that’s sure to brighten up your morning – Lemon Blueberry Pancakes! These pancakes are a burst of sunshine on a plate, blending the zesty freshness of lemon with the juicy sweetness of blueberries. Perfect for lazy weekend mornings or special occasions, these pancakes have become a beloved tradition in my household and are sure to steal the hearts of your loved ones too.

Picture this – a stack of fluffy pancakes infused with the tangy zest of lemon, dotted with plump blueberries, and drizzled with maple syrup. These Lemon Blueberry Pancakes are a culinary symphony that brings everyone together around the table, eagerly awaiting a bite of this irresistible combination. Whether you’re a fan of classic flavors or enjoy experimenting with creative twists, these pancakes offer endless possibilities to cater to your preferences and make every breakfast a memorable experience.

So, if you’re looking to elevate your breakfast game and treat yourself to a delightful morning indulgence, look no further than these Lemon Blueberry Pancakes. Join me in savoring the joy of creating lasting memories with a simple yet decadent recipe that promises to become a cherished favorite in your home too.

Quick Benefits

• Bright lemon zest and juice: Adds a refreshing burst of citrus flavor to the pancakes, making them taste like sunshine on a plate.
• Versatile and customizable: Allows for creative variations such as adding white chocolate chips, diced apples, or using gluten-free flour to suit different tastes and seasons.
• Long-lasting freshness: Leftover pancakes can be refrigerated for up to 3 days or frozen for up to a month, with the lemon flavor intensifying after freezing, making them a convenient option for busy mornings.

Why You’ll Love This Fluffy Lemon Blueberry Pancakes Recipe Recipe

• Sunshine on a Plate: The bright pop of lemon zest and juice transforms ordinary pancakes into a flavorful and vibrant breakfast experience that feels like a burst of sunshine on your plate.
• Family Favorite: Loved by kids, picky eaters, and even those who typically prefer savory breakfasts, these pancakes have become a cherished Sunday morning tradition for many families.
• Irresistible Flavor: The combination of zesty lemon and sweet-tart blueberries creates a perfect balance of flavors that captivate taste buds and make everyone gather around the kitchen table.
• Versatile and Customizable: Easily adapted to suit different preferences and seasons, from adding white chocolate chips for a sweet treat, to using gluten-free flour blends or incorporating whole wheat flour for added nutrition and nuttiness.
• Special Occasion Ready: Topped with extra blueberries, lemon wedges, powdered sugar, or even lemon-zested whipped cream, these pancakes are perfect for special occasions or brunch gatherings.
• Make-ahead and Freezer-friendly: Leftover pancakes can be refrigerated for up to 3 days or frozen for up to a month, maintaining their delicious flavor and texture. Ideal for busy mornings or planning ahead for a quick breakfast option.

Ingredients for Fluffy Lemon Blueberry Pancakes Recipe

• Zest of 1 lemon
• 1 cup buttermilk
• 1 cup fresh blueberries
• 2 tbsp melted butter
• 2 tbsp lemon juice
• 1 large egg
• ½ tsp baking soda
• 2 tbsp granulated sugar
• 1½ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• Butter or oil for cooking

How to Make Fluffy Lemon Blueberry Pancakes Recipe

Step 1: Dry Mix

Combine flour, sugar, baking powder, baking soda, and salt in a bowl, whisking until well mixed.

Step 2: Wet Mix

Combine buttermilk, egg, melted butter, lemon zest, and lemon juice in a separate bowl.

Step 3: Combine

Carefully combine wet ingredients with dry ingredients until just mixed, allowing for lumps. Gently fold in blueberries.

Step 4: Cook

Preheat a greased skillet over medium heat. Pour ¼ cup of batter for each pancake. Flip when bubbles appear, cooking for 2-3 minutes on each side.

Step 5: Serve

Layer warm pancakes with additional berries and maple syrup.

Storage Tips

Once you have cooked and enjoyed your lemon blueberry pancakes, storing any leftovers properly is essential to keep them fresh. If you find yourself with extra pancakes, allow them to cool completely before stacking them with sheets of wax paper in between each pancake. This step helps prevent sticking. Store the pancakes in a zip-top bag in the refrigerator for up to 3 days. When reheating, opt for using a toaster on a low setting for the best texture, as microwaving can result in a rubbery consistency. For longer storage, these pancakes freeze beautifully for up to a month. Lay them flat on a baking sheet until frozen solid, then transfer them to a freezer bag. To enjoy them from the freezer, simply pop them directly into the toaster, making them a convenient option for busy weekday mornings. You may notice that the lemon flavor intensifies slightly after freezing, adding a delightful twist to your reheated pancakes.

With their bright citrus flavor and sweet-tart blueberries, these lemon blueberry pancakes are a versatile dish that can be enjoyed year-round. Whether you choose to add white chocolate chips, diced apples, or even experiment with gluten-free or whole wheat flour variations, these pancakes are sure to please a crowd. Perfect for special occasions or as a simple weekday breakfast, these pancakes can be customized to suit different tastes and preferences. Embrace the joy of sharing these sunny, berry-studded pancakes with loved ones, and feel free to get creative with toppings and accompaniments to elevate your breakfast experience.

Ingredient Substitutions

For potential ingredient substitutions in these Lemon Blueberry Pancakes, you can try a few variations to suit different preferences. If you don’t have buttermilk on hand, you can create a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for a few minutes until it curdles. This homemade buttermilk alternative will work well in this recipe. Additionally, if you prefer a different type of sweetener, you could swap the granulated sugar for honey, maple syrup, or a sugar substitute like stevia, adjusting the amount to taste.

To make these pancakes even more customizable, you can experiment with different types of fruit. While blueberries are a classic choice, you could try using raspberries, strawberries, or diced peaches instead. Each fruit will bring its own unique flavor profile to the pancakes. If you want to make these pancakes healthier, you can substitute some of the all-purpose flour with whole wheat flour as suggested in the recipe. This swap adds a nutty flavor and extra nutritional benefits to the pancakes without compromising on taste.

Serving Suggestions

Serve these delightful Lemon Blueberry Pancakes with a dollop of lemon-zested whipped cream and a sprinkle of fresh blueberries on top for a touch of elegance. To elevate your brunch spread, consider making mini pancakes and arranging them on a platter with warm maple syrup and a homemade blueberry sauce on the side. Add some fresh fruit salad and crispy bacon to complement the bright and flavorful pancakes for a complete and satisfying breakfast experience.

For a fun twist, try incorporating variations like adding white chocolate chips to the batter or swapping out blueberries for diced apples and a hint of cinnamon for a fall-inspired treat. To accommodate dietary preferences, experiment with gluten-free flour blends or incorporate whole wheat flour for a nutty flavor profile. These pancakes also freeze well, making them a convenient option for busy mornings. Simply reheat them in the toaster for a quick and delicious breakfast that retains its delightful lemon-blueberry essence.

FAQs for Fluffy Lemon Blueberry Pancakes Recipe

Can I substitute the buttermilk in this recipe?

Yes, you can substitute buttermilk with a mixture of 1 cup milk and 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using it in the recipe.

Can I make these pancakes without blueberries?

Yes, you can make these pancakes without blueberries if you prefer. You can simply omit the blueberries or replace them with another fruit like raspberries or diced strawberries.

How can I tell when the pancakes are ready to flip?

You’ll know it’s time to flip the pancakes when you see bubbles forming on the surface that pop and stay open. Additionally, the edges should look set and slightly golden before flipping.

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries instead of fresh in this recipe. Just make sure to fold them in gently to avoid discoloring the batter and causing it to become streaked with blue.

Conclusion

As you wrap up your culinary adventure with these delightful Lemon Blueberry Pancakes, I hope you’ve enjoyed the burst of sunshine on your plate just as much as my family has. The zesty lemon and juicy blueberries truly make these pancakes a breakfast treat worth savoring. Whether you’re whipping up a batch for a lazy Sunday morning or surprising loved ones with a special brunch spread, these pancakes have a way of bringing everyone together around the table, creating lasting memories bite by bite.

Remember, feel free to get creative with your Lemon Blueberry Pancakes! Add a personal touch with extra toppings or explore different flavor variations to suit your cravings and the season. And don’t forget, these pancakes are a perfect make-ahead option, so you can enjoy a taste of sunshine even on the busiest of mornings. Thank you for joining me on this culinary journey, and may your kitchen always be filled with the sweet aroma of freshly cooked Lemon Blueberry Pancakes, bringing joy and warmth to all who gather around your table.

Fluffy Lemon Blueberry Pancakes Recipe

“Transform your breakfast into sunshine on a plate with these Lemon Blueberry Pancakes – a delightful blend of bright lemon zest and juicy blueberries.”

Print Recipe Pin Recipe

Prep Time10 Minutes

Cook Time15 Minutes

Total Time25 Minutes

CuisineAmerican

Skill LevelEasy

Servings4 Servings (12 pancakes)

Ingredients

• Zest of 1 lemon
• 1 cup buttermilk
• 1 cup fresh blueberries
• 2 tbsp melted butter
• 2 tbsp lemon juice
• 1 large egg
• ½ tsp baking soda
• 2 tbsp granulated sugar
• 1½ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• Butter or oil for cooking

Instructions

1. Dry Mix: Combine flour, sugar, baking powder, baking soda, and salt in a bowl, whisking until well mixed.
2. Wet Mix: Combine buttermilk, egg, melted butter, lemon zest, and lemon juice in a separate bowl.
3. Combine: Carefully combine wet ingredients with dry ingredients until just mixed, allowing for lumps. Gently fold in blueberries.
4. Cook: Preheat a greased skillet over medium heat. Pour ¼ cup of batter for each pancake. Flip when bubbles appear, cooking for 2-3 minutes on each side.
5. Serve: Layer warm pancakes with additional berries and maple syrup.