These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote.
Here’s a breakfast that’s the best way to make Saturday morning special: lemon blueberry pancakes! These are tender and fluffy, they have just the right citrus zing! Top them off with tangy sweet blueberry compote and it’s all you can do not to exclaim Wow! on your first bite (I did).
This recipe was inspired by a haul of blueberries I picked in Michigan as my summer tradition, but I’ve been making it for years since then. You can also use frozen berries if you don’t have a fresh stash!
5 Star Reader Review
“Yummy and easy, definitely will make again!” -Liza
Ingredients for Lemon Blueberry Pancakes
This lemon blueberry pancakes recipe is based on my fluffy Greek yogurt pancakes. There’s enough lemon to peek through with a tangy citrus zing. Here’s what you’ll need for these pancakes:
- All purpose flour: You can also use half and half all purpose and whole wheat flour: you may need a splash of extra milk.
- Baking powder, sugar and salt: The expected cast of baking characters.
- Egg: An egg binds the batter and adds richness.
- Milk: You can use 2% or any type you have on hand, including non-dairy milk.
- Greek yogurt: I always have Greek yogurt in the refrigerator, so I prefer using that to buttermilk. Greek yogurt pancakes get just as tangy and creamy!
- Lemon juice and zest: Always use a fresh lemon for lemon recipes, never bottled juie.
- Neutral oil or olive oil: I like using olive oil, but you can also use grapeseed, organic canola oil, or organic vegetable oil
- Blueberries: Fresh or frozen work here! Don’t defrost berries before using them.
The Right Way to Add Blueberries to Pancakes
Here’s the biggest mistake people make with blueberry pancakes: they add the blueberries to the pancake batter. What’s wrong with that? Well, there’s a better way to add berries to pancakes. How should you add berries to pancakes?
- Pour the batter onto the griddle, then place the blueberries on top of each pancake. Why?
- This makes for even blueberry distribution! Place the berries in the batter itself and it makes lumpy pancakes and uneven distribution. You’ll thank us later.
Tips for Using Frozen Berries
Got loads of fresh blueberries for these lemon blueberry pancakes? Perfect! Fresh berries are our favorite for adding to blueberry pancakes. But guess what? Frozen are just as good!
Here’s a question: do you need to thaw frozen blueberries for pancakes? Good news: no! There’s no need to thaw frozen berries because they defrost as part of the cooking process. Defrosting blueberries can be a messy business, and once they’re thawed they can make purple streaks in baked goods and pancakes. So just pop them in frozen: it works like a charm!
Variations and Substitutions
Want a vegan variation on these lemon blueberry pancakes recipe? Here’s what to do to make it plant-based:
- Substitute almond milk for the milk and Greek yogurt. Use 1 cup almond milk total, then add a few more splashes to get to a pourable consistency.
- Use a flax egg for the egg. A flax egg is simply flax seed plus water, combined to form a gel that’s used in vegan baking. It acts as a binder just like a real egg.
Or, go to Vegan Blueberry Pancakes and add 2 tablespoons lemon juice and 2 teaspoons lemon zest.
Tips for Light and Fluffy Pancakes
A few things I’ve learned from years of making pancakes kitchen:
- Cook on medium low, not low or medium high. This is the tip that changes everything. High heat burns the outside before the center sets. Also if you have the heat too low, the pancakes can come out flat.
- Flip once the pancake is tall. When the surface bubbles pop and stay open, it’s ready.
Topping Ideas for Lemon Blueberry Pancakes
Of all of my pancake recipes, these lemon blueberry pancakes are one of my favorites because they’re so unique and fresh. Here are some of my favorite topping ideas, along with the classic maple syrup:
- Compote (highly recommended!): This Blueberry Compote I made to go especially with these pancakes! It’s lightly sweetened with maple syrup and full of berry flavor.
- Sauce: Or try this Blueberry Sauce: it’s even sweeter and thicker!
- Nut butter: Nut butter is great for pancakes because it makes a filling breakfast by adding a hit of plant-based protein. Try Almond Butter, Cashew Butter, Pecan Butter or Peanut Butter
- Toasted nuts: These add a great crunch! Try Toasted Almonds, Toasted Pecans or Toasted Walnuts.
- Whipped cream: If you like a decadent pancake, top with Homemade Whipped Cream.
- Sweetened Greek yogurt: For a healthier spin, mix a little maple syrup with Greek yogurt for a creamy topping.
How to Store and Reheat Leftover Pancakes
Cooked pancakes keep in an airtight container in the refrigerator for 3 to 4 days, or the freezer for 3 months. Freeze them in a single layer on a sheet pan first before transferring to a freezer save container. Reheat in a toaster or toaster oven.
Dietary Notes
This lemon blueberry pancakes recipe is vegetarian. For vegan, plant-based, and dairy-free, see the notes in the section above. For a gluten free pancake, go to Gluten Free Pancakes.
Frequently Asked Questions
The acid reacts with baking powder to produce extra carbon dioxide, so the pancakes rise higher and finish lighter. It also tenderizes the crumb and adds a bright tangy flavor.
On top, after you pour. Stirring berries into pancake batter makes them sink and clump, so distribution is uneven and the batter turns purple.
No. Add them straight from the freezer onto the poured batter. They thaw as the pancakes cook, and skipping the thaw prevents streaking.
Usually one of three culprits: expired baking powder, overmixed batter, or a pan that’s too hot. Check your leavening, stir only until the flour disappears, and keep the heat at medium low.
Easy Lemon Blueberry Pancakes
Pin RecipeThese lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 medium pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all purpose flour (see Notes for variation)
- 2 teaspoons baking powder
- 3 tablespoons sugar
- ¼ teaspoon kosher salt
- 1 large egg
- ¾ cup milk
- ½ cup full fat Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons neutral oil (vegetable or grapeseed)
- 1 cup blueberries, fresh or frozen
- For serving: Blueberry Compote or maple syrup
Instructions
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, lemon juice, lemon zest, and neutral oil.
- Stir the wet ingredients into the dry ingredients. If the batter is too thick, stir in another splash of milk (the consistency of each yogurt brand varies).
- Lightly butter a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles, then place blueberries into the top of each pancake. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Repeat with the remaining batter.
- Serve immediately with blueberry compote or maple syrup.
Notes
*Or, make these high protein Lemon Ricotta Pancakes and top with blueberry compote!
More Pancake Recipes To Try
- Cottage Cheese Pancakes or Lemon Ricotta Pancakes
- Go-To Banana Pancakes
- Fluffy Almond Flour Pancakes
- Sour Cream Pancakes
- Apple Cinnamon Pancakes or Applesauce Pancakes
- Peanut Butter Pancakes
- Go-To Vegan Pancakes or Pancakes Without Eggs
- Blueberry Buttermilk Pancakes
- Banana Oatmeal Pancakes
- Carrot Cake Pancakes
from A Couple Cooks https://ift.tt/otN6BwU
Comments
Post a Comment