Lemon Blueberry Pancakes

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These lemon blueberry pancakes are a delicious breakfast treat, offering the perfect balance of tangy lemon zest and sweet, juicy blueberries. The slightly tangy milk mixture mimics buttermilk, creating a fluffy, soft texture that is sure to make your morning extra special. Whether you’re serving them for a weekend brunch or a weekday breakfast, these pancakes are a hit with both adults and kids alike.

Preparation Time

  • Prep time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes

Ingredients

  • 270 g (1 cup + 2 tbsp) milk, room temperature
  • 10 g (2 tbsp) vinegar or lemon juice
  • 180 g (1 + 1/2 cups) all-purpose flour
  • 4 g (1 tsp) baking powder
  • 4 g (1/2 tsp) baking soda
  • 20 g (2 tbsp) sugar
  • 1/4 tsp salt
  • 40 g (3 tbsp) unsalted butter, melted (or substitute with vegetable oil)
  • 1/2 tsp vanilla extract
  • Zest of 1/2 lemon
  • 125 g (1 cup) blueberries, fresh preferred

Directions

  1. Prepare the Milk Mixture: In a large bowl, combine the milk and vinegar (or lemon juice). Stir well and let it rest for about 10 minutes. This will allow the mixture to curdle slightly, mimicking buttermilk and adding a delicious tang to the pancakes.

  2. Mix Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Mix everything well and set aside.

  3. Combine Wet Ingredients: To the milk mixture, add the melted butter and stir until well combined. Then, add the vanilla extract and lemon zest. Stir everything together until the mixture is smooth.

  4. Incorporate Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Gently mix using a spatula until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.

  5. Add Blueberries: Gently fold the blueberries into the batter. Be careful not to break the berries. This ensures that the blueberries are evenly distributed throughout the pancake batter.

  6. Rest the Batter: Cover the bowl and let the batter rest for 10 minutes. This allows the ingredients to meld together and results in fluffier pancakes.

  7. Cook the Pancakes: Heat a nonstick pan over medium heat. Lightly grease the pan with butter if desired. Once the pan is hot, use a 1/3 cup measure to scoop the batter and pour it onto the hot pan.

  8. Flip and Cook: When bubbles form on the surface and the edges appear set, flip the pancake. Cook the other side for about 50 seconds, or until golden brown and cooked through.

  9. Serve: Serve the pancakes immediately with your favorite toppings such as syrup, fresh fruit, or a dusting of powdered sugar. Enjoy!

Why You’ll Love This Recipe

These lemon blueberry pancakes are light, fluffy, and full of flavor. The tangy lemon zest brightens up the sweetness of the blueberries, making each bite a refreshing treat. The use of a buttermilk-like mixture (milk with vinegar) adds to the fluffiness and richness of the pancakes. Plus, the simplicity of the ingredients and easy preparation makes this recipe an instant favorite for breakfast or brunch.

Health Benefits of the Recipe

While pancakes are often seen as a treat, these lemon blueberry pancakes offer some health benefits too! Blueberries are packed with antioxidants, vitamins, and fiber, making them great for boosting your immune system and improving heart health. The lemon zest adds vitamin C, which is great for skin health and fighting inflammation. The inclusion of milk provides calcium and protein, while the use of butter or vegetable oil adds healthy fats. While these pancakes are indulgent, they provide a balanced mix of nutrients and energy to start your day.

Serving Suggestions

  1. Top with Maple Syrup: Drizzle your pancakes with warm maple syrup for a classic breakfast.
  2. Add Fresh Berries: Serve with extra fresh blueberries or other berries for added flavor and nutrition.
  3. Pair with Greek Yogurt: A dollop of Greek yogurt adds creaminess and a bit of tang that complements the lemon.
  4. Serve with Whipped Cream: A dollop of freshly whipped cream can add a little indulgence to your pancakes.
  5. Sprinkle Powdered Sugar: A light dusting of powdered sugar on top adds sweetness and makes your pancakes look extra special.

Tips

  • For extra fluffy pancakes, be sure not to overmix the batter. The more you mix, the denser the pancakes will be.
  • If you prefer a dairy-free version, you can substitute the milk with almond milk or another non-dairy milk, and use vegetable oil instead of butter.
  • For an extra burst of flavor, add a bit of cinnamon or nutmeg to the batter.
  • Let the batter rest to allow the baking powder and soda to activate fully, which helps make the pancakes fluffier.

Variations to Try

  • Add a Crunchy Topping: Try topping the pancakes with crushed nuts like almonds or pecans for added texture and flavor.
  • Make it Vegan: Swap the eggs for a flax egg and use a non-dairy milk to make this recipe vegan-friendly.
  • Chocolate Chip Pancakes: Add chocolate chips to the batter for a sweet twist on these pancakes.
  • Lemon Poppy Seed Pancakes: Add 1 tablespoon of poppy seeds for a lemon poppy seed flavor that pairs perfectly with the tangy lemon.

Conclusion

Lemon blueberry pancakes are a simple yet flavorful breakfast that combines tangy citrus, sweet berries, and a fluffy pancake texture. Whether you’re serving them for a special occasion or a regular weekend breakfast, these pancakes are sure to be a hit. The fresh ingredients and light texture make them feel indulgent without being overly heavy. Give this recipe a try for a refreshing, delicious start to your day!

Frequently Asked Questions

  1. Can I use frozen blueberries? Yes, frozen blueberries work well, though fresh blueberries will provide a fresher taste and a more vibrant appearance.

  2. Can I make the batter ahead of time? You can make the batter ahead of time and refrigerate it for up to 24 hours. Just be sure to give it a gentle stir before using, as it may thicken slightly.

  3. Can I make this recipe without eggs? Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan version.

  4. How do I keep the pancakes warm? To keep pancakes warm while you cook the rest, place them on a baking sheet in a preheated oven at 200°F (93°C).

  5. Can I add other fruit to the pancakes? Yes, you can mix in other fruits like strawberries, raspberries, or blackberries for a different twist.

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