Fluffy Lemon Blueberry Pancakes

Name: Fluffy Lemon Blueberry Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 3 1/2 tsp baking powder; 1/4 tsp salt; 1 tbsp sugar; 1 1/4 cup milk (at room temperature); 1 egg (lightly beaten); 3 tbsp butter (melted); 1 tsp vanilla extract; 1 lemon (zested and juiced); 1 cup fresh blueberries

35 min 4 servings Easy

All Recipes

These lemon blueberry pancakes are light, fluffy, and full of fresh flavours. Perfect for a delightful breakfast or brunch.

Prep

10 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Lemon blueberry pancakes are a refreshing twist on the classic breakfast staple. The combination of tangy lemon and sweet blueberries creates a harmonious balance that is both invigorating and comforting. Whether you're making these pancakes for a leisurely weekend brunch or a special breakfast treat, they are sure to impress with their vibrant taste and beautiful presentation. This version of lemon blueberry pancakes focuses on achieving the perfect texture—light and fluffy—while infusing the batter with the zesty brightness of lemon and the juicy burst of fresh blueberries. It's an ideal choice for those who love a bit of sweetness in the morning without it being overpowering.

Instructions

Prepare dry ingredients

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Pro tip: Ensure the dry ingredients are well mixed to avoid clumps.

Combine wet ingredients

In another bowl, combine milk, egg, melted butter, vanilla extract, lemon zest, and lemon juice.

Pro tip: Use room temperature milk to prevent the melted butter from solidifying.

Mix batter

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Pro tip: A few lumps in the batter are okay.

Fold in blueberries

Gently fold the blueberries into the batter.

Pro tip: Be gentle to maintain the berries' shape and prevent them from bursting.

Preheat pan

Heat a non-stick skillet or griddle over medium heat.

Pro tip: A drop of water should sizzle on the surface when it's ready.

Cook pancakes

Spoon 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes.

Pro tip: Adjust the heat as needed to prevent burning.

💡

Tips & Tricks

Use fresh blueberries for the best flavour.
Zest the lemon just before mixing to retain its aroma.
Let the batter rest for a few minutes to ensure fluffiness.

Frequently Asked Questions

How many calories are in lemon blueberry pancakes?

Each serving of lemon blueberry pancakes contains approximately 280 calories.

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just be sure to thaw and drain them well before adding to the batter to prevent excess moisture.

How do I make pancakes fluffier?

To make pancakes fluffier, ensure not to overmix the batter and let it rest for a few minutes before cooking.

Can I prepare the batter ahead of time?

Yes, you can prepare the batter and store it in the fridge for up to a day.

What's the best way to reheat pancakes?

Reheat pancakes in the oven at 350°F (175°C) for 5-10 minutes or in a toaster for a quick option.

Serving Suggestions

Serve these lemon blueberry pancakes warm, topped with a pat of butter and a drizzle of maple syrup or a dusting of powdered sugar. They pair wonderfully with a side of crispy bacon or a fresh fruit salad to complete your breakfast spread. You can make the batter ahead of time and store it in the fridge for up to a day. For longer storage, consider freezing cooked pancakes and reheating them in the oven for a quick morning treat.

Nutrition per serving

280

Calories

Protein

10g

Fat

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