Lemon Blueberry pancakes is one of my favorite breakfast recipes. The bright lemon is the perfect compliment to bursting blueberries. These pancakes are thick and fluffy, and they are super easy to make!
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I don't know about you. But at my house, Sunday morning means a big homemade breakfast. The kids usually snack a little when they first wake up and then the whole family eats a big breakfast together about 10. So, I guess that's more like brunch. That's ok, brunch is awesome too! I am so in love with breakfast foods in general, that I really look forward to this leisurely family meal.
Lemon and blueberry is a classic flavor combination. This lemon-blueberry pancake recipe is not just about flavors though. (What!?) Seriously....this recipe is also about an important chemical reaction. When you add your liquid ingredients into the dry, you will see the whole batter begin to foam and bubble a bit. This is a reaction between the lemon juice and the baking soda. This reaction is the reason these pancakes are so pillowy. (Yay science!)
So, if you want to tweak this recipe to remove the lemon, you may be a bit disappointed that your pancakes don't fluff. Don't worry. I got you. If you aren't into lemons, then you can skip the lemon juice. Use water in place of the lemon juice, but you also need to use buttermilk in place of the milk. Buttermilk causes a similar reaction, and you will get fluffy blueberry pancakes! (You're welcome).... (Yes, I love you too)
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**Weight Watchers Freestyle Points-1/serving. Weight Watchers points are based on using the exact ingredients and quantities that I used.
Jump to RecipeServes: 4 Prep Time: 5 Minutes Cook Time: 15 Minutes
Ingredients:
- 2 Cups Flour
- ½ teaspoons Kosher Salt
- 1 teaspoon Baking Soda
- 2 teaspoons Sugar
- 1 Cup Milk
- 2 Eggs
- 2-½ Tablespoons Oil
- ½ Cups Lemon Juice
- 1 Lemon, zested
- 1 Cup fresh Blueberries
Instructions:
- Warm your griddle pan on Medium Heat.
- Mix together Flour, Kosher Salt, Baking Soda and Sugar in a large bowl. Set Aside.
- Whisk together Milk, Eggs and Oil and Lemon Juice.
- Pour the Milk Mixture into the dry ingredients and mix gently until just combined. Do NOT try to smooth out all the lumps. The batter will fluff up a lot at this point. There is a chemical reaction between the Lemon Juice and the Baking Soda. Don’t be alarmed. You did it right!
- Stir in the Lemon Zest and the Fresh Blueberries
- Use either spray oil or a teaspoon of oil to grease the pan. I suggest NOT using butter for this because it will brown very easily at this temperature.
- For each pancake, pour in ¼ cup of batter. When the edges look dry and the center is bubbly, flip. If your temperature is right, it should be a perfect golden brown at this point. If not, adjust heat before pouring the next pancake.
- Cook until golden brown on the other side, then remove. Grease the pan and pour the next pancake. So on until all of the pancakes are cooked. Best enjoyed fresh, but you can make in advance and freeze or refrigerate. I suggest rewarming in a skillet.
Lemon Blueberry Pancakes
Ingredients
- 2 Cups Flour
- ½ teaspoons Kosher Salt
- 1 teaspoon Baking Soda
- 2 teaspoons Sugar
- 1 Cup Milk
- 2 Eggs
- 2-½ Tablespoons Oil
- ½ Cups Lemon Juice
- 1 Lemon zested
- 1 Cup fresh Blueberries
Instructions
- Warm your griddle pan on Medium Heat.
- Mix together Flour, Kosher Salt, Baking Soda and Sugar in a large bowl. Set Aside.
- Whisk together Milk, Eggs and Oil and Lemon Juice.
- Pour the Milk Mixture into the dry ingredients and mix gently until just combined. Do NOT try to smooth out all the lumps. The batter will fluff up a lot at this point. There is a chemical reaction between the Lemon Juice and the Baking Soda. Don’t be alarmed. You did it right!
- Stir in the Lemon Zest and the Fresh Blueberries
- Use either spray oil or a teaspoon of oil to grease the pan. I suggest NOT using butter for this because it will brown very easily at this temperature.
- For each pancake, pour in ¼ cup of batter. When the edges look dry and the center is bubbly, flip. If your temperature is right, it should be a perfect golden brown at this point. If not, adjust heat before pouring the next pancake.
- Cook until golden brown on the other side, then remove. Grease the pan and pour the next pancake. So on until all of the pancakes are cooked. Best enjoyed fresh, but you can make in advance and freeze or refrigerate. I suggest rewarming in a skillet.
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