Lemon Blueberry Pancakes
Twin Cities food blogger greens & chocolate cooked up the perfect spring pancakes — using ingredients you probably already have in your pantry. Make some for Mother’s Day or anytime you want a bright, fresh brunch.
At our house, weekend mornings call for a batch of pancakes on the griddle. While Sunday mornings are anything but slow and relaxing in a household with three young kids, the ritual of flipping pancakes with a baby on my hip and cup of coffee on the counter still gives the morning a peaceful feeling.
I typically make my tried-and-true Vanilla Yogurt Pancake recipe, but when the ice starts to thaw and the birds start chirping, I get a craving for Lemon Blueberry Pancakes. There’s something about the brightness from the lemon zest and the burst of flavor from ripe blueberries that matches the fresh, new spring season.
This pancake recipe is quite simple — you probably have all the ingredients in your pantry already. There’s flour, baking powder, sugar and salt combined with milk, egg, butter, lemon juice and lemon zest. The blueberries are plopped on after the pancake batter goes on the griddle.
Lemon Blueberry Pancakes are perfect for a spring morning breakfast or brunch. They’re melt-in-your-mouth soft, perfectly fluffy and you’ll love that bit of brightness from the lemon. They are delicious served with maple syrup, but powdered sugar, lemon curd, whipped cream or fruit preserves would also be wonderful!
Preparation time: 10 minutes
Cook time: 20 minutes
1 ¼ cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
½ teaspoon salt
1 cup milk
1 large egg
1 tablespoon unsalted butter, melted
Zest from 1 lemon
2 tablespoons lemon juice
1 cup blueberries, plus more for serving
Vegetable oil, as needed
Maple syrup, for serving
- In a large bowl, whisk together the flour, baking powder, sugar and salt. In a separate bowl, whisk together the milk, egg, butter, lemon zest and lemon juice.
- Add the milk mixture to the flour mixture and stir with a rubber spatula until combined.
- Heat a griddle or large skillet over medium-high heat. Add 1 to 2 teaspoons of vegetable oil to the skillet. Once warm, add ¼ cup batter to the griddle and sprinkle with a few blueberries on each pancake.
- Cook for 3 to 4 minutes, or until bubbles form in the batter. Flip and cook for another 2 to 3 minutes. Repeat with the remaining pancake batter.
- Serve topped with additional blueberries and maple syrup. Enjoy!