Lemon Blueberry Pancakes at Home

Lemon Blueberry Pancakes are the dependable way to celebrate the weekend. Fluffy lemony pancakes studded with sweet, juicy blueberries topped with butter and real maple syrup. It doesn’t get much better than that. Yields 5 (2 pancake) servings.

I firmly believe weekends should include pancakes.

Preferably lemon blueberry pancakes. Served in bed with a cup of coffee and while reading a good book. Or late at night, after a few bottles glasses of wine with a friend. Not that I’ve ever done that or anything.

Needless to say, there’s truly no wrong time to enjoy a stack of pancakes.

These pancakes are light, fluffy and satisfying. You’re going to love them!

To Make These Lemon Blueberry Pancakes Set out:

• lemon zest – Lends distinct citrus flavor.
• granulated sugar (white) – Adds a touch of sweetness and flavor.
• unbleached all-purpose flour – Provides structure to the pancakes.
• baking powder – Is what makes pancakes light and fluffy.
• fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
• egg – Lends richness and flavor.
• milk – Lends flavor and aids in yielding a tender pancake.
• vanilla extract – Adds warmth and enhances all of the flavors in this method.
• unsalted butter (melted and cooled) – Lends flavor and richness.
• blueberries – Adds sweet and slightly floral flavor.
• salted butter (softened) – For serving.
• maple syrup – For serving. Pure maple syrup preferred.

In a large mixing bowl, add 1 tablespoon sugar and the zest from 1 large lemon (2 small) or about 1 tablespoon. Use your fingers to massage the sugar and zest together until it resembles wet sand.

To that, measure and add 1-1/4 cups unbleached all-purpose flour, 1 tablespoon baking powder and 1/4 teaspoon fine salt.

Use a whisk to combine.

Next crack in 1 large egg and measure and add 1 cup plus 2 tablespoons milk and 1 teaspoon pure vanilla extract.

Whisk until majority of the ingredients are combined.

Then pour in the (cooled) melted butter.

Continue to whisk until smooth, some lumps are fine, simply try not to over mix.

Once preheated, pour 1/4 cup of the batter (per pancake) onto the hot griddle or pan.

Immediately drop the blueberries on top. I like to dot the blueberries with some of the batter from the pancake, only so the berries don’t burn once you flip them.

Cook for 2 to 4 minutes on the first side or until golden underneath. Flip and continue cooking for a minute or two.

I like to transfer them on a rimmed baking sheet and slide into a preheated oven on the lowest temp (about 200°) and keep them warm while I’m making the rest.

Now, all that’s left to do is slather the each lemon blueberry pancake with a little butter, top with extra blueberries and a dusting of powdered sugar, if you choose to.

Lastly, drizzle with real maple syrup.

WHAT TO SERVE WITH PANCAKES?

Because pancakes tend to be on the sweet side, I recommend a savory side.

• breakfast potatoes
• cauliflower hash brown patties (low carb)
• bacon
• sausage links (regular or maple)
• pork, turkey or veggie breakfast sausage patties.
• coffee, tea or orange juice.

HOW TO STORE PANCAKES:

Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap and store in a freezer safe container/bag for up to 3 months.

For more pancake recipes Click HERE!

Enjoy! And if you give these Lemon Blueberry Pancakes a try, let me know! Snap a photo and tag me on twitter or instagram!