Lemon Blueberry Pancakes is the perfect comforting meal for busy weeknights! This dish combines tender chicken, fresh broccoli, hearty rice, and gooey melted cheese for a flavor-packed casserole that the whole family will love. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious!
Table of Contents
- Lemon Blueberry Pancakes Recipe
- Ingredients for Lemon Blueberry Pancakes
- How to Make Lemon Blueberry Pancakes
- Tips for Making Lemon Blueberry Pancakes
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Lemon Blueberry Pancakes
- Reheating Lemon Blueberry Pancakes
- Serving Suggestions
- FAQs
- Try these Lemon Blueberry Pancakes related recipes next!
- Easy Chocolate Chip Pancakes
- Fluffy Strawberry Cream Pancakes
- Healthy Oatmeal Pancakes
- Peanut Butter Banana Pancakes
Lemon Blueberry Pancakes Recipe
- Perfect for Busy Weeknights. These lemon blueberry pancakes are great for those busy mornings when you want a delicious breakfast but don’t have much time to make it. It’s a quick mix-and-cook recipe, and the best part is your whole family will love it!
- Refreshing and Bright. The zesty lemon balances beautifully with the sweet blueberries, creating a refreshing flavor that lifts your spirits. These pancakes are perfect for spring or summer brunches!
Ingredients for Lemon Blueberry Pancakes
- All-Purpose Flour: The base for your pancake batter, providing the structure and fluffiness.
- Baking Powder: Helps the pancakes rise and become fluffy and light.
- Granulated Sugar: Adds sweetness that balances out the tartness of the lemon.
- Salt: Enhances the flavors of the ingredients in the batter.
- Milk: Provides moisture and helps create a creamy batter.
- Egg: Acts as a binder, giving the pancakes structure.
- Fresh Lemon Juice and Zest: Infuses the pancakes with a refreshing lemon flavor. Use organic lemons for the best taste.
- Blueberries: Fresh or frozen blueberries that burst with sweetness in every bite.
- Butter: For cooking the pancakes, adds richness and flavor.
How to Make Lemon Blueberry Pancakes
- In a bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until combined.
- In another bowl, mix the milk, egg, melted butter, lemon juice, and lemon zest together until well combined.
- Combine the wet and dry ingredients, being careful not to overmix; it’s okay if there are some lumps.
- Gently fold in the blueberries.
- Heat a non-stick skillet over medium heat and add a small amount of butter.
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook for another 2 minutes or until golden brown.
- Serve with maple syrup, more blueberries, and a sprinkle of powdered sugar if desired.
Tips for Making Lemon Blueberry Pancakes
- Don’t Overmix: Mix just until combined to keep the pancakes light and fluffy.
- Use Fresh Ingredients: Fresh lemons and berries yield the best flavor. If using frozen blueberries, don’t thaw them first to avoid blue batter.
- Control Heat Level: Adjust the heat as needed to avoid burning the pancakes while ensuring they cook through.
Make-Ahead Instructions
- Prepare the dry ingredients ahead of time and store them in an airtight container. Simply add wet ingredients when ready to cook.
- Cook the pancakes and keep them warm in the oven at a low temperature until ready to serve for brunch.
Storing Leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a quick breakfast.
Freezing Lemon Blueberry Pancakes
- Allow pancakes to cool completely before stacking with parchment paper between layers to prevent sticking.
- Place the stack in a freezer bag or airtight container and freeze for up to 2 months.
Reheating Lemon Blueberry Pancakes
- For best results, reheat pancakes in a toaster or toaster oven until warm.
- You can also microwave them for 20-30 seconds until heated through.
Serving Suggestions
- Easy Chocolate Chip Pancakes
- Fluffy Strawberry Cream Pancakes
- Healthy Oatmeal Pancakes
- Peanut Butter Banana Pancakes
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour but your pancakes may be more dense.
Can I make these pancakes vegan?
Yes! Use a flax egg instead of a regular egg and a plant-based milk.
How can I make the pancakes fluffier?
Make sure not to overmix the batter and allow it to rest for a few minutes before cooking.
What is the best way to store pancakes?
Store in an airtight container in the refrigerator or freezer as described above.
Can I add other fruits?
Absolutely! Chopped strawberries or raspberries also work well in these pancakes.
