These Lemon Blueberry Pancakes are a refreshing and indulgent breakfast treat. With fluffy, tangy lemon-infused pancakes layered with fresh blueberries and topped with a creamy yogurt drizzle, they make for the perfect way to start your morning or enjoy a leisurely brunch.
Why You’ll Love This Recipe
Lemon Blueberry Pancakes offer a bright, zesty twist on the classic breakfast favorite. The combination of fresh lemon zest and juice infuses the pancakes with a delightful tang, while the blueberries add sweetness and juiciness in every bite. Topped with creamy Greek yogurt and a drizzle of honey or maple syrup, these pancakes are light, fluffy, and the perfect balance of sweet and tart. Whether you’re looking for a refreshing breakfast to energize your day or a special brunch treat, these pancakes are sure to impress.
Ingredients
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup fresh blueberries
For the Topping:
- 1/2 cup plain Greek yogurt
- 1 tablespoon honey or maple syrup
- Fresh blueberries (for garnish)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, buttermilk, milk, melted butter, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
- Gently fold in the fresh blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake, cooking for 2-3 minutes on each side, or until golden brown and cooked through.
- Stack the pancakes on a plate and top with a dollop of Greek yogurt and a drizzle of honey or maple syrup.
- Garnish with fresh blueberries and serve immediately.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Citrus Twist: Add a teaspoon of orange zest along with the lemon zest for a citrusy twist on these pancakes.
- Vegan Option: Substitute the buttermilk with a plant-based milk and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for an egg-free version.
- Berry Mix: You can add a mix of fresh berries such as raspberries or strawberries to the pancake batter for even more fruity goodness.
- Nutty Pancakes: Add a handful of chopped nuts like walnuts or almonds to the batter for a crunchy texture.
Storage/Reheating
- Storage: Store any leftover pancakes in an airtight container in the fridge for up to 2 days. They can also be frozen for up to 1 month.
- Reheating: Reheat pancakes in the microwave for 20-30 seconds or on a skillet over low heat until warmed through.
FAQs
Can I make these pancakes ahead of time?
Yes, you can make the pancakes ahead of time and refrigerate or freeze them. Reheat them before serving for the best texture.
How do I prevent the blueberries from sinking to the bottom of the batter?
Toss the blueberries in a small amount of flour before folding them into the batter. This helps distribute them evenly throughout the pancakes.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to add them frozen directly to the batter to prevent them from bleeding into the pancakes.
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but the pancakes may not be as fluffy. To mimic buttermilk, add a teaspoon of vinegar or lemon juice to the milk and let it sit for 5 minutes before using.
Can I make the pancakes without eggs?
Yes, you can substitute the egg with a flax egg or chia egg to make these pancakes vegan. Use 1 tablespoon of ground flaxseeds mixed with 2.5 tablespoons of water and let it sit for 5 minutes to thicken.
How do I know when the pancakes are done?
The pancakes are done when they are golden brown on both sides and a toothpick inserted into the center comes out clean.
How can I make the pancakes fluffier?
For fluffier pancakes, make sure not to overmix the batter and let it rest for a few minutes before cooking. This allows the baking powder and baking soda to activate and create air pockets.
Can I make these pancakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for the best texture.
How long can I store the pancakes?
You can store the pancakes in the refrigerator for up to 2 days or freeze them for up to 1 month. Be sure to reheat thoroughly before serving.
Can I add a sweetener to the pancake batter?
Yes, you can add a tablespoon of maple syrup or honey to the batter for extra sweetness, but be mindful of the topping if you like it less sweet.
Conclusion
Lemon Blueberry Pancakes are a deliciously refreshing and indulgent breakfast or brunch treat. The zesty lemon flavor and fresh blueberries make each bite burst with freshness, while the fluffy texture and creamy yogurt drizzle add to the satisfaction. Whether for a special occasion or a leisurely weekend breakfast, these pancakes are sure to brighten your day.
Lemon Blueberry Pancakes
Fluffy and tangy lemon-infused pancakes layered with fresh blueberries, topped with a creamy yogurt drizzle, perfect for a refreshing and indulgent breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup fresh blueberries
- For the topping:
- 1/2 cup plain Greek yogurt
- 1 tablespoon honey or maple syrup
- Fresh blueberries (for garnish)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, buttermilk, milk, melted butter, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
- Gently fold in the fresh blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake, cooking for 2-3 minutes on each side, or until golden brown and cooked through.
- Stack the pancakes on a plate and top with a dollop of Greek yogurt and a drizzle of honey or maple syrup.
- Garnish with fresh blueberries and serve immediately.
Notes
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- You can add more lemon zest to increase the tangy flavor if desired.
- For extra sweetness, drizzle additional honey or maple syrup on top before serving.
Nutrition
- Serving Size: 1 pancake
- Calories: 220 kcal
- Sugar: 14g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg