Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

There’s something undeniably delightful about waking up to a stack of warm, fluffy pancakes. When you add the zesty brightness of lemon and the sweetness of fresh blueberries, you create a breakfast experience that’s both refreshing and satisfying.

Lemon Blueberry Pancakes are a perfect way to elevate your morning routine or impress guests during brunch.

The combination of tangy lemon zest and juicy blueberries creates a harmonious blend that dances on your taste buds. Easy to make and packed with flavor, these pancakes are sure to become a beloved staple in your breakfast repertoire.

Ingredients

For the Pancakes:

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk (or regular milk with 1 tablespoon of vinegar added)
• 1 large egg
• 2 tablespoons unsalted butter (melted)
• 1 tablespoon lemon zest (freshly grated)
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries (or frozen, if necessary)

For Serving:

• Maple syrup
• Powdered sugar (optional, for dusting)
• Additional lemon zest and blueberries (for garnish)

How to Make

Step 1: Prepare the Batter

In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until well combined. In a separate bowl, mix the buttermilk, egg, melted butter, lemon zest, and lemon juice. Whisk until smooth.

Step 2: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Step 3: Heat the Griddle

Preheat a non-stick griddle or skillet over medium heat. To check if it’s hot enough, sprinkle a few drops of water on the surface. If they sizzle and evaporate quickly, your griddle is ready.

Step 4: Cook the Pancakes

Lightly grease the griddle with cooking spray or a small amount of butter. Pour about 1/4 cup of pancake batter onto the griddle for each pancake. Cook for 2-3 minutes, or until small bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.

Step 5: Serve Warm

Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel to keep warm while you cook the remaining batter. Serve the pancakes warm with maple syrup, a dusting of powdered sugar, and additional lemon zest and blueberries on top for garnish.

Chef’s Note

For the best results, use fresh blueberries when they’re in season. They add a burst of flavor and natural sweetness to the pancakes. If using frozen blueberries, make sure to add them directly from the freezer to prevent the batter from turning blue.

You can also customize these pancakes by adding a touch of vanilla extract to the wet ingredients for an additional layer of flavor. If you prefer a richer pancake, substitute half of the all-purpose flour with whole wheat flour or add a scoop of protein powder.

For an added twist, try incorporating lemon curd as a topping or even within the batter for a delightful surprise. This recipe can easily be doubled or halved based on your serving needs.

Storage Tips

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on a skillet before serving. You can also freeze them for up to a month; simply layer parchment paper between pancakes to prevent sticking.

Nutritional Information (Per Serving: 2 pancakes)

• Calories: Approximately 250 kcal
• Protein: 6g
• Fat: 8g
• Carbohydrates: 39g
• Fiber: 1g
• Sugars: 6g (includes natural sugars from blueberries)
• Vitamin C: 5% of the Daily Value (DV)
• Calcium: 10% of the DV
• Iron: 6% of the DV

Lemon Blueberry Pancakes not only delight your taste buds but also provide essential nutrients to fuel your day. Blueberries are a fantastic source of antioxidants and vitamins, particularly vitamin C, while the lemon adds a refreshing tang along with its own set of health benefits. The pancakes can be a balanced meal when paired with a source of protein, such as Greek yogurt or eggs on the side.

Whether you’re celebrating a special occasion or simply treating yourself to a comforting breakfast, these Lemon Blueberry Pancakes will leave you feeling satisfied and happy. So gather your ingredients, fire up the griddle, and enjoy a delicious start to your day!

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