Easy Lemon Blueberry Pancakes Recipe That Is A Perfect Fluffy Breakfast Treat

Picture this: a crisp morning, sunlight filtering through the window, and the tantalizing aroma of freshly brewed coffee mingling with the scent of warm, golden pancakes. Now, imagine those pancakes infused with the zesty brightness of lemon and bursting with plump, juicy blueberries, creating a symphony of flavors that dance on your taste buds.

Welcome to the world of Lemon Blueberry Pancakes - a breakfast sensation that combines the familiar comfort of pancakes with the irresistible allure of citrusy sweetness and fruity goodness. Check out the complete recipe here to know how to create these heavenly pancakes from scratch, ensuring that every bite is a moment of breakfast bliss.

Serves: 4-6
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins

Ingredients

• 1 cup all-purpose bleached flour
• 2 teaspoons granulated sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon finely-grated lemon zest
• ¾ cup buttermilk
• ¼ cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil for brushing griddle
• 1 cup frozen blueberries
  

  Appliances Required

• Large non-stick skillet or griddle
• Medium bowl
• Whisk
• 2-cup Pyrex measuring cup
• Microwave oven

  

  How To Prepare

  Step 1: Heat a large non-stick skillet or griddle over low heat while preparing ingredients.

  Step 2: Mix flour, sugar, salt, baking powder, and baking soda in a medium bowl.

  Step 3: Whisk lemon zest into dry ingredients.

  Step 4: Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature (20-30 seconds).

  Step 5: Whisk in egg, butter, and vanilla.

  Step 6: Add wet ingredients to dry ingredients and whisk until just mixed.

  Step 7: Return batter to measuring cup, stirring in a teaspoon or two of water if necessary, to make a thick but pourable batter.

  Step 8: Increase heat to medium and generously brush skillet or griddle with oil.

  Step 9: When oil starts to shimmer but before it starts to smoke, pour in batter about ¼ cup at a time to make pancakes. Work in batches if necessary to avoid overcrowding.

  Step 10: Sprinkle about 2 tablespoons frozen blueberries over the uncooked side of each pancake as it cooks.

  Step 11: When pancake bottoms are golden brown and tops start to bubble (2-3 minutes), flip pancakes.

  Step 12: Cook until pancakes are golden brown on the remaining side.

  Step 13: Repeat, brushing skillet or griddle with oil between pancakes.

  Step14:: Serve hot.

  

  Notes, Tips, and Variations

  • Use bleached flour to make a tender pancake.
  • If using salted butter, reduce salt to ¼ teaspoon.
  • Pancake batter should pour, not glug! If too thin, add more flour; if too thick, add water.
  • The temperature of the pan is important: too hot and the pancakes are dark and raw; too cool and they 're blond and hard. Heat the pan on low while making the batter. Then increase heat to medium and brush with oil. It 's ready when the oil shimmers. If it smokes, let it cool down before continuing.

  Nutritional Values

  Nutrient	Amount
  Total Calories	200 kcal per pancake
  Total Fat	8 g per pancake
  Saturated Fat	4 g per pancake
  Sodium	300 mg per pancake
  Total Carbohydrates	27 g per pancake
  Dietary Fiber	1 g per pancake
  Sugars	9 g per pancake
  Protein	5 g per pancake

  Whether you're a seasoned chef or a novice cook, this lemon bluberry pancakes recipe is sure to impress with its simplicity and irresistible charm. So why wait? Gather your ingredients, fire up the griddle, and treat yourself to a stack of Lemon Blueberry Pancakes that are sure to make your morning brighter.