Lemon Blueberry Pancakes Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
445 kcal
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Course
Breakfast
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Cuisine
North American
Lemon Blueberry Pancakes Recipe
Description
The lemon and blueberry pancake batter combines standard pancake ingredients like flour, sugar, baking powder, and salt with wet elements including egg, milk, melted butter, fresh lemon juice, and zest. The dry ingredients are folded lightly with the wet to avoid tough pancakes, and blueberries are carefully incorporated to prevent bursting the berries before cooking.
Cooking on medium heat with a small amount of butter, the pancakes develop dry edges and characteristic bubbles on top before flipping. This results in moist, fluffy pancakes with a light citrus flavor and bursts of fresh blueberries. Keeping cooked pancakes warm in a low-temperature oven allows multiple batches to be served hot simultaneously.
These pancakes suit breakfast menus where a fresh, fruity profile is desired. They pair well with maple syrup and additional fresh blueberries for serving.
When cooking in a single pan rather than two, overall cooking time will increase. Maintaining warmth in a 200°F oven helps serve all pancakes hot.
Ingredients
- 1 ½ cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt sea salt
- 1 large egg
- 1 ½ cups milk
- ¼ cup butter melted
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 1 cup blueberries
- ¼ cup butter for the pan
- Blueberry for serving, extra
- maple syrup for serving, extra
Instructions
- In a medium-sized bowl, whisk the flour, sugar, baking powder, and sea salt.
- In a large bowl, whisk the egg. Then add the milk, melted butter, lemon juice, and lemon zest and whisk again. Don't worry if the milk curdles.
- Fold the dry ingredients into the wet ingredients. When only a few streaks of flour remain, add the blueberries and stir them into the batter. Do not overmix the batter!
- Heat a nonstick pan or griddle over medium heat and add about a ½ tablespoon of butter. Pour ¼ cup of the pancake batter into the pan and let the pancake cook until it's dry at the edges and the top of covered in little air bubbles, about 3 minutes. Flip the pancake over and cook for 1 minute more.
- Keep the pancakes warm in a 200-degree Fahrenheit oven while you cook the remaining pancakes. Serve the pancakes topped with maple syrup and extra blueberries.
Notes
- Keep cooked pancakes warm on a baking sheet in a 200°F oven while finishing the rest.
- If cooking one pancake at a time, expect the total cooking time to be about 50 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 3 pancakes | |
| Calories | 445kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 935mg | 39% |
| Potassium | 124mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 798IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 315mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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