Lemon Blueberry Pancakes
Cuisine: American, Kosher, Pescatarian, Vegetarian
Keyword: Dairy, Kid-friendly, Make-ahead, Milchig, Nut-free, Spring, Super Simple, Tisha B'av
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
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!
- 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
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.
Sugar: 10g | Cholesterol: 94.2mg | Calories: 396kcal | Fat: 12g | Protein: 12.1g | Carbohydrates: 60.7g