![- 1 cup all-purpose flour - 1 tablespoon baking powder - 1/4 teaspoon salt - 1 tablespoon sugar - 1 large egg - 3/4 cup milk (dairy or non-dairy) - 2 tablespoons melted butter (or coconut oil) - Zest of 1 lemon - 1 tablespoon lemon juice - 1 cup fresh blueberries (or frozen) - Maple syrup, for serving When I create these lemon blueberry pancakes, I always start with quality ingredients. Fresh blueberries add a sweet burst. The zest from the lemon gives a bright flavor. It’s a simple mix of dry and wet items. I use all-purpose flour because it helps achieve that fluffy texture. The baking powder is key. It makes the pancakes rise and stay light. I add a pinch of salt to balance the sweetness. Sugar adds a hint of sweetness but not too much. You’ll need one large egg. This binds the mix and adds moisture. Milk is next. You can choose dairy or non-dairy milk based on your preference. I often use almond milk for a nutty flavor. Melted butter or coconut oil adds richness. I use butter for a classic taste. The lemon juice adds a nice tang that complements the blueberries. When I make these pancakes, I love to serve them with maple syrup. It’s the perfect topping. For a special touch, I might also add whipped cream or yogurt. You can also top them with extra blueberries, lemon wedges, or a sprinkle of powdered sugar. These choices make the pancakes even more inviting. For the full recipe, check the details above. In a large bowl, combine the flour, baking powder, salt, and sugar. Whisk them together until they blend well. This mix is key for fluffy pancakes. In a different bowl, beat the egg. Then, add the milk, melted butter, lemon zest, and lemon juice. Stir until everything is combined. This mixture adds moisture and flavor to your pancakes. Pour the wet mixture into the dry mixture. Gently stir until just combined. Be sure not to overmix; it’s okay if the batter is a bit lumpy. Next, fold in the blueberries, ensuring they spread evenly. Heat a non-stick skillet over medium heat. Lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on top and the edges appear set. Flip the pancakes and cook for another 2 minutes until they turn golden brown. Remove the pancakes from the skillet and keep them warm. Repeat with the rest of the batter. Serve the pancakes warm, topped with maple syrup and extra blueberries. Enjoy this delicious treat! For the complete recipe, check out the [Full Recipe]. To make your pancakes fluffy, avoid overmixing the batter. Gently stir until just combined. A few lumps are fine! Overmixing leads to dense pancakes. Using room temperature ingredients is key, too. Cold milk or eggs can slow down the rise. Let them sit out for a bit. This small step makes a big difference in texture. The right skillet temperature is important. Heat your skillet over medium heat. Too hot, and the pancakes will burn. Too cool, and they won’t cook through. You’ll know it’s time to flip when bubbles form on the surface. The edges should look set. Flip carefully to keep the pancake intact. Cook until golden brown on both sides. Stack your pancakes high for a beautiful look. A tall stack is more inviting. Dust with powdered sugar for an extra touch. For garnish, add fresh lemon slices and more blueberries. This not only looks great but enhances flavor, too. A drizzle of maple syrup completes the dish perfectly. For the full recipe, check out the Lemon Zest Blueberry Bliss Pancakes section above! {{image_2}} You can change up the flavors in your lemon blueberry pancakes easily. Adding fruits like strawberries or raspberries can create a tasty twist. These fruits bring their own unique sweetness and color, making your pancakes even more fun. You can also add warm spices like cinnamon or nutmeg. Just a pinch can add a cozy taste that pairs well with lemon and blueberries. If you need gluten-free pancakes, swap all-purpose flour for a gluten-free blend. Look for one that works well in baking. For dairy-free options, use almond milk or oat milk instead of regular milk. You can also replace melted butter with coconut oil for a dairy-free version. These swaps help everyone enjoy delicious pancakes. How you serve your pancakes can make a big difference. Pair them with different syrups like maple or agave. You could also try fruit sauces for extra flavor. Adding crispy bacon or a fresh fruit salad on the side completes the meal. This gives you a mix of sweet and savory that everyone will love. For a fun touch, stack your pancakes high and garnish with more blueberries and lemon zest. To keep leftover pancakes fresh, follow these tips. First, let the pancakes cool to room temperature. Then, stack them with parchment paper between each one. This prevents sticking. Place the stack in an airtight container. Store it in the fridge for up to three days. If you want to keep pancakes longer, freezing is a great option. Use the same cooling method, then wrap each pancake in plastic wrap. Place the wrapped pancakes in a freezer bag. Remove as much air as possible. You can freeze them for up to two months. Reheating pancakes is easy. You have a few methods to choose from. The microwave is quick. Just place a pancake on a microwave-safe plate. Heat it for 20-30 seconds. Check if it’s warm enough. If not, heat for a few more seconds. You can also use the oven. Preheat it to 350°F (175°C). Place the pancakes on a baking sheet. Cover with aluminum foil to keep them moist. Heat for about 10 minutes. For the best texture, use a skillet. Heat a non-stick skillet over medium heat. Add a little butter or oil. Place the pancakes in the skillet for about 1-2 minutes on each side. This keeps them fluffy and delicious. For the full recipe, check the details above and get ready to enjoy these delightful pancakes! To make pancakes fluffier, you can add a bit more baking powder. This helps the pancakes rise better. Another trick is to separate the egg whites. Whip the egg whites until they are stiff, then fold them into the batter. This adds air and makes the pancakes light and fluffy. Yes, you can use frozen blueberries! Just add them straight from the freezer. This keeps them from getting mushy. Make sure to fold them in gently to avoid staining the batter too much. You can even add a bit more flour to balance the extra moisture from the frozen fruit. If you want to make vegan pancakes, you have options! You can use mashed banana or applesauce as an egg substitute. Use about 1/4 cup of either for one egg. Another great option is to mix flaxseed meal with water. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes before adding to the mix. You can make pancakes in advance easily! Just cook them as usual and let them cool. Then, place them in a stack and wrap them in plastic wrap. You can keep them in the fridge for a few days or freeze them for a month. To heat them, just pop them in the toaster or microwave. This way, busy mornings become a breeze! For the full recipe, check out the Lemon Zest Blueberry Bliss Pancakes section. These pancakes are easy to make and full of flavor. You learned about the ingredients, step-by-step cooking, and tips for great texture. I shared tasty variations and storage tips to keep them fresh. Now you can enjoy fluffy pancakes anytime. Experiment with your favorite flavors or toppings. Have fun cooking and impressing family or friends with this recipe!](https://emmasdish.com/wp-content/uploads/2025/05/fc50052b-26d7-4203-8b5a-caf73ac514ae-250x250.webp)
Lemon Blueberry Pancakes
Elevate your breakfast with these delightful Lemon Zest Blueberry Bliss Pancakes! Bursting with fresh blueberries and a zesty lemon twist, this easy recipe combines simple ingredients for a mouthwatering treat. Perfect for a cozy morning or brunch with friends, these pancakes are quick to whip up and irresistible when drizzled with maple syrup.