Lemon Blueberry Pancakes

There’s something about Sunday mornings that just calls for a stack of warm pancakes. I often find myself reminiscing about my childhood, waking up to the sweet aroma of freshly made Lemon Blueberry Pancakes wafting through the house. The combination of zesty lemon and juicy blueberries has always been a favorite, turning a simple breakfast into a delightful experience. I remember the first time I decided to make them myself; it felt like a rite of passage. With each fluffy pancake I flipped, I felt a sense of accomplishment. These pancakes are not just a meal; they bring back cherished memories and create new ones with every bite. Whether it’s a special occasion or just a regular Sunday, these pancakes make any morning feel extraordinary.

What You’ll Need for Lemon Blueberry Pancakes

When it comes to making Lemon Blueberry Pancakes, the quality of ingredients truly matters. Each component plays a crucial role in creating the perfect pancake. The bright flavor of the lemon paired with the sweetness of the blueberries creates a harmonious balance that makes these pancakes stand out. Here’s a list of what you’ll need:

• 1 large lemon (or more if needed): Fresh lemons provide that zesty flavor that’s essential in this recipe.
• 1 1/2 cups evaporated milk (or more if needed): This adds creaminess and richness to the pancakes.
• 1 1/2 cups + 1 tablespoon cake flour (or more if needed): Cake flour gives the pancakes their light, fluffy texture.
• 1/4 teaspoon salt: A tiny pinch enhances the flavor of the pancakes.
• 1 heaping tablespoon baking powder: This is the magic ingredient that helps the pancakes rise.
• 3 tablespoons sugar (or more to taste): Sweetness balances out the tartness of the lemon.
• 1 large egg: Eggs bind the ingredients together for a better texture.
• 1 1/2 teaspoons vanilla: A hint of vanilla adds depth to the flavor.
• 1 cup blueberries: Fresh blueberries provide bursts of sweetness in every bite.
• 2 tablespoons melted butter (plus more for serving): This adds richness and enhances the flavor.
• Warmed pure maple or pancake syrup for serving: A classic topping for pancakes that enhances the experience.

The Method for Lemon Blueberry Pancakes

Making Lemon Blueberry Pancakes is a fun and straightforward process. I love to gather all my ingredients before I start, ensuring I have everything at hand. Here’s how to whip up these delectable pancakes:

1. Zest and juice the lemon. The zest adds a wonderful aroma and flavor, while the juice will be mixed later.

2. Add the lemon juice to the evaporated milk and stir. Allow it to sit for a few minutes so it can thicken. I usually taste the mixture at this step and add more lemon juice if I desire a stronger flavor.

3. In a large bowl, combine the cake flour, salt, baking powder, and sugar. This is where Ree’s advice comes into play; if you want a sweeter pancake, adjust the sugar to your liking.

4. Add the egg, vanilla, and the lemon zest to the evaporated milk mixture. Whisk it all together until blended.

5. Slowly blend the wet mixture into the dry ingredients, stirring gently. It’s crucial not to overmix; a few lumps are perfectly fine. If the batter looks too soupy, add a bit more cake flour until you achieve a thick but pourable consistency.

6. Gently fold in the blueberries and the melted butter. You can add more evaporated milk if the batter seems too thick.

7. Heat a nonstick griddle or skillet over medium-low heat. Nonstick cookware is important here to prevent sticking, especially with the sugary blueberries.

8. Grease the pan with a bit of butter or nonstick spray. Remember to spray away from any open flames if using cooking spray.

9. Pour the batter onto the cooking surface by 1/4 cupfuls. Cook until golden brown on both sides. Flip the pancakes when bubbles start to rise and the edges look dry. Maintaining a low to medium heat will ensure they cook evenly and thoroughly.

10. Serve your pancakes warm. Stack them high, add a pat of softened butter, drizzle on some warm syrup, and enjoy! As Ree says, “Stack ’em up to your heart’s content!”

Ways to Adapt This Recipe

There’s always room for creativity in the kitchen, and Lemon Blueberry Pancakes are no exception. Here are some ideas to make this recipe your own:

• Storage: Store leftover pancakes in an airtight container in the fridge for up to three days.
• Freezing: You can freeze these pancakes for up to two months. Just stack them with parchment paper in between and place them in a freezer-safe bag.
• Variations: Try adding a touch of cinnamon or even a bit of nutmeg for an extra flavor boost.
• Serving Suggestions: Serve them with fresh fruit, whipped cream, or a dollop of yogurt on top.
• Healthier Option: Substitute some of the cake flour with whole wheat flour for a more nutritious pancake.

Accompaniments for Lemon Blueberry Pancakes

• Fresh Fruit: Serve with a side of sliced strawberries or bananas for a refreshing touch.
• Yogurt: A scoop of Greek yogurt on top adds creaminess and a healthy protein boost.
• Maple Syrup: Always a classic with pancakes, warm maple syrup enhances the flavors beautifully.
• Nut Butter: Drizzling a nut butter on top can add a delicious twist and some extra nutrients.
• Brunch Occasions: These pancakes are perfect for brunch gatherings with friends or family celebrations.
• Seasonal Pairings: Enjoy them in the springtime with fresh berries or in the summer alongside peaches for a seasonal treat.

FAQ

Conclusion

Lemon Blueberry Pancakes are not just a breakfast; they are a delightful experience that combines the zest of lemons with the sweetness of blueberries in a fluffy pancake. I encourage you to try making these delicious pancakes at home; they are sure to become a family favorite. With their bright flavors and simple preparation, you’ll want to whip up a batch for brunch or any cozy morning. Enjoy every bite and share the joy with your loved ones!

Lemon Blueberry Pancakes

The ultimate breakfast treat for any pancake lover! These Lemon Blueberry Pancakes are fluffy, tangy, and bursting with juicy blueberries. Perfect for a relaxing Sunday brunch or a special occasion, you'll want to make these pancakes tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 5 servings

Course: Breakfast

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 large lemon
• 1.5 cups evaporated milk
• 1.5 cups cake flour
• 0.25 teaspoon salt
• 1 heaping tablespoon baking powder
• 3 tablespoons sugar
• 1 large egg
• 1.5 teaspoons vanilla
• 1 cup blueberries
• 2 tablespoons melted butter

Equipment

• Wooden Spoon
• Whisk
• Blender
• Skillet
• Mixing Bowl
• Frying Pan

Method

 

1. Zest and juice the lemon. Add the lemon juice to the evaporated milk and stir. Let it sit for a few minutes to thicken.
2. In a large bowl, combine the cake flour, salt, baking powder, and sugar. Add the egg, vanilla, and the lemon zest to the evaporated milk. Whisk to blend.
3. Slowly blend the wet mixture into the dry ingredients, stirring gently. Fold in the blueberries and the melted butter.
4. Heat a nonstick griddle or skillet over medium-low heat. Grease the pan with butter or nonstick cooking spray.
5. Pour the batter onto the cooking surface by 1/4 cupfuls. Cook until golden brown on both sides. Flip the pancakes when bubbles rise to the surface.
6. Serve warm with additional butter and syrup. Enjoy!

Notes

• Tip 1: Store leftover pancakes in an airtight container in the fridge for up to three days.
• Tip 2: You can freeze these pancakes for up to two months.
• Tip 3: Try adding a touch of cinnamon for extra flavor.
• Tip 4: Serve with fresh fruit or whipped cream.
• Tip 5: Substitute some of the cake flour with whole wheat flour for a health boost.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.