Lemon Blueberry Pancakes
These Lemon Blueberry Pancakes are the perfect way to brighten your morning with their fluffy texture and refreshing citrus twist. The combination of tangy lemon zest and sweet, juicy blueberries creates a restaurant-quality breakfast that's surprisingly easy to make at home. Whether it's a lazy Sunday brunch or a special breakfast celebration, these pancakes will become your new favorite.
Ingredients
- 1.5 cupall-purpose flour
- 2 tbspsugar
- 2 tspbaking powder
- 0.5 tspsalt
- 1 cupmilk
- 1 wholeegg
- 2 tbspmelted butter, plus extra for cooking
- 1 tbsplemon zest
- 2 tbsplemon juice
- 1 cupfresh blueberries
- 1 cupmaple syrup, for serving
Instructions
- 1
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agents for perfectly fluffy pancakes.
- 2
In a separate medium bowl, whisk together the milk, egg, melted butter, lemon zest, and lemon juice until smooth and fully incorporated. Let the mixture sit for 1-2 minutes to allow the lemon juice to slightly thicken the milk.
- 3
Pour the wet ingredients into the dry ingredients and gently whisk until just combined, being careful not to overmix - a few small lumps are fine and will result in fluffier pancakes. Gently fold in the fresh blueberries using a spatula, reserving a few for topping if desired.
- 4
Heat a large non-stick skillet or griddle over medium heat (approximately 350°F/175°C) and add a small pat of butter, swirling to coat the surface. Test the heat by sprinkling a few drops of water - they should sizzle and evaporate quickly.
- 5
Pour 1/4 cup of batter onto the heated skillet for each pancake, spacing them about 2 inches apart. Cook for 2-3 minutes until bubbles form on the surface and the edges look set and slightly dry.
- 6
Flip the pancakes carefully using a spatula and cook for an additional 1-2 minutes on the second side until golden brown and cooked through. The pancakes should spring back lightly when touched in the center.
- 7
Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm while you cook the remaining batter, adding more butter to the skillet between batches as needed.
- 8
Stack the pancakes on serving plates, top with any reserved blueberries, and drizzle generously with warm maple syrup. Serve immediately while hot for the best texture and flavor.
