Fluffiest Blueberry Lemon Pancakes
User Reviews
5
Fluffiest Blueberry Lemon Pancakes
Description
Fluffiest Blueberry Lemon Pancakes bring together all-purpose flour, baking powder, and sugar to form a light base. The wet ingredients include oat milk, egg, melted butter, and vanilla, mixed gently to preserve fluffiness without overworking. Lemon zest introduces a bright citrus note, while fresh or frozen blueberries add natural sweetness and moist pockets throughout the pancakes.
The pancakes are cooked on medium heat with a little butter until bubbles appear and edges set, then flipped to finish with a golden brown color. The texture remains tender and airy thanks to gentle mixing and proper heat control.
Served warm with maple syrup, these pancakes suit a classic breakfast or brunch. Variations in milk types and substitutions like dairy-free butter allow for customization in dietary needs. Leftovers can be stored refrigerated for several days or frozen and reheated to retain texture and flavor.
Notes advise using various milk types, proper butter handling, and frozen blueberries without thawing. The recipe also details storage and freezing instructions to maintain freshness and convenience.
Ingredients
- 1 ½ cups all-purpose flour spooned & leveled
- 2 ½ teaspoon baking powder
- 2 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 large egg
- 1 ⅓ cups oat milk 1 - 3 Tablespoons more if needed, full fat is best
- ½ teaspoon vanilla extract
- 2 tablespoon butter melted, unsalted
- 1 teaspoon lemon from about 1 large lemon, zest
- ⅔ - 1 cup blueberries fresh or frozen
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, whisk the egg then mix in the oat milk, vanilla, and melted butter.
- Add the wet ingredients to the flour mixture, and whisk gently until a batter is formed, some lumps are OK! Do not over mix – it will make the pancakes tough. Add 1 - 3 Tablespoons more of oat milk if the batter is too thick.
- Gently fold in the lemon zest with a spatula.
- Heat a large pan or pancake griddle to medium heat and add a little butter. Once melted, pour about ¼ cup of batter onto the hot pan for each pancake. Arrange blueberries on top of each pancake. Cook for about 2 minutes until little bubbles form on the tops of the pancakes and the bottoms are golden brown. Gently flip and cook the other side for about 1 minute.
- Serve with your favorite maple syrup and enjoy!
Notes
- Various milk types like almond, cashew, or dairy milk can substitute oat milk as preferred.
- Salted butter may be used if unsalted is unavailable; omit added salt in that case.
- Frozen blueberries work well; add them to batter without thawing to prevent color bleeding.
- For dairy-free versions, substitute butter with melted coconut oil or dairy-free butter alternatives.
- Store leftover pancakes in an airtight container in the refrigerator for up to four days.
- Freeze cooled pancakes wrapped in plastic and stored in freezer bags for up to three months; reheat in the microwave for 30 to 90 seconds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 368mg | 15% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 280mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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