These lemon blueberry pancakes are fluffy pancakes elevated with lemon zest and blueberries. Great for a lazy morning breakfast.
One of our family’s weekend traditions is to have a nice lazy breakfast when we don’t have to run off to work or school. One of our mainstays for said breakfast is Lemon Blueberry Pancakes. I’ve never been one to wax poetic over plain ole pancakes, but the combination of lemon and blueberry make these pancakes one to be reckoned with. And you can’t overlook those little perfect, crispy edges.
A lot of pancake recipes call for buttermilk. Buttermilk is an essential ingredient in making soft, pillow-like pancakes. The natural acidity in the buttermilk interacts with the leavening agents, baking soda and baking powder, to create gas. These gases help make the fluffiness that pancakes are known for. I don’t often have buttermilk stored in the fridge, and if I buy a bottle, I always have to figure out how to use the rest. (These buttermilk biscuits are always at the top of the list) We use regular milk and lemon juice to create this buttermilk substitute or sour milk. Plus, the lemon juice helps to flavor the pancakes as well.
Big Juicy blueberries with just a touch of tartness from the lemon zest make these pancakes a flavor bomb in your mouth. Drizzle or soak your pancakes in real maple syrup. Then put a dollop or, as we do, cover the whole pancake in whipped cream. Whatever way you like it, these Lemon Blueberry pancakes are sure to make the best weekend (or any day) ever.
Ingredients That Bring The Flavor
- Milk: I use whole milk in this recipe. But you can use whole, 2%, or skim.
- Lemon juice and zest: Lemon juice is needed to turn the milk into thick sour milk.
- Baking powder and soda: These are the leavening agents. Both work with the acid in the sour milk to help the pancake rise.
- Eggs and butter: Eggs help the leavening agents by holding the structure of the pancake so it can rise. The butter is needed for moister and flavor.
Lemon Blueberry Pancake Recipe F.A.Q.
Can you use frozen blueberries?
Yes. Don’t stir the frozen blueberries into the batter because they will tint it with blue streaks. Instead, put them on the uncooked side of the pancake before flipping.
Can you use whole wheat flour?
Yes, you can use whole wheat flour in exchange for the All-purpose; however, you may end up with a not-so-fluffy pancake. I suggest substituting no more than half of the A.P. flour for whole wheat.
Lemon Blueberry Pancakes
Ingredients
- ¼ cup lemon juice
- 1¼ cup milk
- 2 cups flour
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- ¼ cup butter - melted
- 1 lemon - zest
- 2 cups blueberries
- butter or coconut oil for the pan
Instructions
- Combine the lemon juice and milk in a small bowl. Let sit for a couple minutes.
- Mix the flour, sugar, baking powder, soda, and salt in a large bowl.
- Add eggs, melted butter, and lemon zest into dry ingredients until just incorporated. Do not over-mix. Gently fold in blueberries if using fresh.
- Heat a non-stick skillet or griddle on medium to medium-high. Melt a little butter or coconut oil on the pan. Pour about ¼ cup of batter into the pan. If using frozen blueberries, add them now. Cook until tiny bubbles form and pop on top and the other side is golden brown. Flip and cook until the other side is done and the pancakes are cooked in the middle.
- Continue with the rest of the batter. Serve with maple syrup, whipped cream, and butter, if desired.
Best way to start the day!
Love these pancakes!