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Lemon Blueberry Pancakes

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Ingredients

Adjust Servings:
2 Cups Flour
1/2 tsp Kosher Salt
1 tsp Baking Soda
2 tsp Sugar
1 Cup Milk
2 Eggs
2-1/2 TBS Oil
1/2 Cup Lemon Juice
1 Zest of a Lemon
1 Cup Fresh Blueberries

Lemon Blueberry Pancakes

A light and fluffy pancake recipe

Cuisine:

    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!  

    • 20 Minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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!  

    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 in to 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)   Enjoy!  Please cook and comment. I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on FacebookInstagram Twitter and Pinterest.

    Steps

    1
    Done

    Warm your griddle pan on Medium Heat.

    2
    Done

    Mix together Flour, Kosher Salt, Baking Soda and Sugar in a large bowl. Set Aside.

    3
    Done

    Whisk together Milk, Eggs and Oil and Lemon Juice.

    4
    Done

    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!

    5
    Done

    Stir in the Lemon Zest and the Fresh Blueberries

    6
    Done

    Use either spray oil or a tsp of oil to grease the pan. I suggest NOT using butter for this because it will brown very easily at this temperature.

    7
    Done

    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.

    8
    Done

    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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