These sweet and slightly tangy blueberry lemon pancakes will become a fast favorite in your house! Pancakes are such an easy breakfast staple. Plain ones 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.
- 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)
- Add 1 tablespoon canola oil to a large skillet over medium to medium/high heat and use a paper towel to spread the oil around the pan, coating the bottom entirely. Let the pan warm while you prepare the batter.
- In a medium mixing bowl, combine the flour, baking powder, salt, and sugar. In a separate mixing bowl or a large glass measuring cup, combine the milk, egg, 2 tablespoons oil, lemon zest and vanilla. Pour the wet ingredients into the dry ingredients, whisking to just combine.
- Pour the batter, about 1/4 cup each pour, into your preheated skillet to make individual pancakes and sprinkle each with blueberries. Cook for 4 minutes, or until you see bubbles appear all over the top, and then flip the pancakes. Cook for an additional 3 minutes, then remove the pancakes to a plate and cover them loosely with foil to keep them warm while you finish the rest. Repeat the process* until batter has been used up.
- Serve hot with butter and syrup.
*I start with the pan on medium/medium-high to preheat, but once the first set of pancakes has been removed, I reduce the skillet's heat to medium. The remaining batches need less time to cook, too, usually – about 3 minutes on the first side and 2 minutes on the second side.
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- Orblue Lemon Zester & Cheese Grater - Premium Multifunctional Grater for Parmesan, Ginger, Chocolate, Fruits, Vegetables - Ultra-Sharp Stainless Steel Blades with Protective Cover
- Calphalon 1932337 Classic Nonstick Everyday Chef Pan with Cover, 12", Grey
- OXO Good Grips 11-Inch Better Balloon Whisk
- Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
- Pyrex Prepware 2-1/2-Quart Glass Mixing Bowl
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 651Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 53mgSodium: 423mgCarbohydrates: 111gFiber: 4gSugar: 14gProtein: 17g