Welcome to a breakfast delight that marries the zing of lemon with the sweetness of blueberries. These Blueberry Lemon Pancakes are perfect for brightening up your morning, offering a fresh and vibrant twist to your regular pancake routine.
Flour is the backbone of the pancakes, providing structure and fluffiness. We use all-purpose flour for a light and tender pancake.
Baking powder gives the pancakes a nice rise, making them thick and fluffy. A generous 3 1/2 teaspoons ensures they puff up nicely.
Salt enhances the flavors, balancing the sweetness and highlighting the lemony freshness.
Sugar adds a touch of sweetness, just enough to complement the tangy lemon zest and juicy blueberries.
Milk works to bind all the dry ingredients together, ensuring a smooth batter.
Egg helps to bind the batter and adds richness, resulting in a tender pancake.
Melted butter adds flavor and moisture, making each bite rich and satisfying.
Vanilla extract adds a subtle depth of flavor, enhancing the overall taste.
Lemon zest is the star of this recipe, providing a refreshing zing that pairs beautifully with the blueberries.
Fresh blueberries burst with juicy sweetness, creating little pockets of flavor throughout each pancake.
Sugar, lemon zest, and water create a simple syrup that complements the pancakes perfectly, adding an extra layer of lemony sweetness.
These pancakes pair wonderfully with a side of crispy bacon or sausage for a savory contrast. For a complete breakfast, serve with a dollop of Greek yogurt and a sprinkle of granola on top. A glass of freshly squeezed orange juice or a hot cup of tea complements the lemony flavors beautifully.
Start by whisking together the flour, baking powder, salt, and sugar in a large bowl. This mixes the dry ingredients evenly, ensuring that the baking powder is spread throughout, so every pancake is equally fluffy.
In another bowl, beat together the milk, egg, melted butter, and vanilla extract. Make sure the butter is melted but not hot, as you don’t want to cook the egg.
Stir in the lemon zest with the wet ingredients. The zest is what gives these pancakes their vibrant flavor, so don’t skip it!
Pour the wet mixture into the dry ingredients, stirring until just combined. Avoid overmixing; a few lumps are okay. They will cook out and give your pancakes lightness.
Gently fold in the blueberries. Be careful not to crush them; you want those juicy bursts of flavor intact.
Preheat a non-stick skillet or griddle over medium heat, adding a little butter to coat the surface lightly. Once the butter is sizzling but not smoking, it’s ready for the batter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface, which takes about 2-3 minutes. Flip and cook for another 2 minutes or until they are a lovely golden brown.
While the pancakes are cooking, make the syrup. Combine sugar, lemon zest, and water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens slightly. This will only take a few minutes.
Serve the pancakes warm, drizzled with the lemon syrup. Enjoy the delightful combination of flavors with each bite!
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