These sweet and slightly tangy blueberry lemon pancakes will become a fast favorite in your house!
Pancakes are such an easy breakfast staple.
Plain pancakes only take a few ingredients … probably items you already have in your fridge and pantry.
Then you can easily mix things up with fun add-ins based upon in-season fruit, produce deals from the farmers’ market or grocery store, and even spices from your cupboard.
But, with regards to a traditional favorite, I’ve found that sometimes even the slightest of additions can take that classic flavor to a new level—like with these blueberry lemon pancakes.
A little lemon zest goes a long way in the flavor department and fresh lemons last forever in the fridge, never mind the fact that a bagful is ridiculously inexpensive (especially at ALDI).
I find frozen fruit and berries work just as good as fresh in recipes like pancakes, but when citrus is concerned, definitely use fresh whenever possible.
Beyond being so simple to make, weekend pancakes on Saturday typically means leftovers for Sunday morning, as well as easy re-heats for before school.
Easier, I’d argue, than even making a bowl of cereal.
Mmm … homemade blueberry lemon pancakes.
Here are some of the tools I use to make homemade blueberry lemon pancakes:
- 1-1/4 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 cup whole milk
- 1 egg, beaten
- 3 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1/2 pint fresh blueberries (or one cup frozen blueberries, thawed)
- 1 tablespoon fresh lemon zest (zest from 1 lemon)
*I start with the pan on medium/high to preheat, but once the first set of pancakes has finished, I reduce the heat to medium. After the first set, the remaining batches need less time – about 3 minutes the first side, and 2 minutes the second side.