Lemon Blueberry Pancakes

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote. Here’s a breakfast that’s the best way to make Saturday morning even more special: lemon blueberry pancakes! These are quite the treat: tender and fluffy, with just the right citrus zing! Each bite has a sweet pop of purple blueberry. Top it off with tangy sweet blueberry compote and it’s all you can do not to scream Wow! on your first bite (we did). This recipe was inspired by a haul of blueberries we picked in Michigan, and it’s every bit as good as it looks. You can also use frozen berries if you don’t have a fresh stash. Here’s what to do! Ingredients for the best lemon blueberry pancakes This lemon blueberry pancakes recipe is based on our fluffy Greek yogurt pancakes. Because who needs buttermilk! We always have Greek yogurt in the refrigerator, so prefer using that to buttermilk. Greek yogurt pancakes get just as tangy and creamy! There’s enough lemon to peak through with a tangy citrus zing. Here’s what you’ll need for these pancakes: All purpose flour: you can also use half and […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote.

Lemon blueberry pancakes

Here’s a breakfast that’s the best way to make Saturday morning even more special: lemon blueberry pancakes! These are quite the treat: tender and fluffy, with just the right citrus zing! Each bite has a sweet pop of purple blueberry. Top it off with tangy sweet blueberry compote and it’s all you can do not to scream Wow! on your first bite (we did). This recipe was inspired by a haul of blueberries we picked in Michigan, and it’s every bit as good as it looks. You can also use frozen berries if you don’t have a fresh stash. Here’s what to do!

Ingredients for the best lemon blueberry pancakes

This lemon blueberry pancakes recipe is based on our fluffy Greek yogurt pancakes. Because who needs buttermilk! We always have Greek yogurt in the refrigerator, so prefer using that to buttermilk. Greek yogurt pancakes get just as tangy and creamy! There’s enough lemon to peak through with a tangy citrus zing. Here’s what you’ll need for these pancakes:

  • All purpose flour: you can also use half and half all purpose and whole wheat flour: you may need a splash of extra milk
  • Baking powder, sugar and salt
  • Egg
  • Milk
  • Greek yogurt
  • Lemon juice and zest
  • Neutral oil like grapeseed, organic canola oil, or organic vegetable oil
  • Blueberries: fresh or frozen
Lemon blueberry pancakes

How to add berries to pancakes: the secret!

Here’s the biggest mistake people make with blueberry pancakes: they add the blueberries to the pancake batter. What’s wrong with that? Well, there’s a better way to add berries to pancakes. How should you add berries to pancakes?

  • Pour the batter onto the griddle, then place the blueberries on top of each pancake. Why?
  • This makes for even blueberry distribution! Place the berries in the batter itself and it makes lumpy pancakes and uneven distribution. You’ll thank us later.
Blueberry compote

Use fresh or frozen berries: you don’t even need to thaw

Got loads of fresh blueberries for these lemon blueberry pancakes? Perfect! Fresh berries are our favorite for adding to blueberry pancakes. But guess what? Frozen are just as good!

Here’s a question: do you need to thaw frozen blueberries for pancakes? Good news: no! There’s no need to thaw frozen berries because they defrost as part of the cooking process. Defrosting blueberries can be a messy business, and once they’re thawed they can make purple streaks in baked goods and pancakes. So just pop them in frozen: it works like a charm!

Variations on lemon blueberry pancakes

Want a vegan variation on these lemon blueberry pancakes recipe? Here’s what to do to make it plant-based:

  • Substitute almond milk for the milk AND Greek yogurt. Use 1 cup almond milk total, then add a few more splashes to get to a pourable consistency.
  • Use a flax egg for the egg. A flax egg is simply flax seed plus water, combined to form a gel that’s used in vegan baking. It acts as a binder just like a real egg.

Or, go to Vegan Blueberry Pancakes and add 2 tablespoons lemon juice and 2 teaspoons lemon zest.

How to make lemon blueberry pancakes

Topping ideas for lemon blueberry pancakes

These lemon blueberry pancakes are stunners! Of all of our pancake recipes, they’re one of our favorites because they’re so unique and fresh. Step them up by topping them with even more incredible flavors. Here are some of our favorite topping ideas:

  • Maple syrup: The easiest basic topping is maple syrup: and it’s oh so good.
  • Compote (highly recommended!): This Blueberry Compote we made to go especially with these pancakes! It’s lightly sweetened with maple syrup and full of berry flavor.
  • Sauce: Or try this Blueberry Sauce: it’s even sweeter and thicker!
  • Nut butter: Nut butter is great for pancakes because it makes a filling breakfast by adding a hit of plant-based protein. Try Almond Butter, Cashew Butter, Peanut Butter
  • Toasted nuts: These add a great crunch! Try Toasted Almonds, Toasted Pecans or Toasted Walnuts.
  • Whipped cream: If you like a decadent pancake, top with Homemade Whipped Cream.
  • Sweetened Greek yogurt: For a healthier spin, mix a little maple syrup with Greek yogurt for a creamy topping.
Lemon blueberry pancakes

This lemon blueberry pancakes recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, see the notes in the section above. For a gluten free pancake, go to Gluten Free Pancakes.

Print
Lemon blueberry pancakes

Easy Lemon Blueberry Pancakes


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 medium pancakes
  • Diet: Vegetarian

Description

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote.


Ingredients

  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 3/4 cup milk
  • 1/2 cup full fat Greek yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons neutral oil (vegetable or grapeseed)
  • 1 cup blueberries, fresh or frozen
  • For serving: Blueberry Compote or maple syrup

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, lemon juice, lemon zest, and neutral oil.
  3. Stir the wet ingredients into the dry ingredients. If the batter is too thick, stir in another splash of milk (the consistency of each yogurt brand varies).
  4. Lightly butter a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles, then place blueberries into the top of each pancake. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Repeat with the remaining batter.
  5. Serve immediately with blueberry compote or maple syrup.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Lemon blueberry pancakes

More pancake recipes

Love pancakes? We’ve got lots of ideas for you! Here are some of our favorites:

  • Greek Yogurt Pancakes Light, fluffy, and full of flavor! No buttermilk needed.
  • Sour Cream Pancakes The perfect pancake: ultra fluffy, lightly tangy, and so delicious!
  • Blueberry Buttermilk Pancakes These are the easiest, fluffiest, tangiest, most tender blueberry buttermilk pancakes. You need them in your life—stat.
  • Banana Oatmeal Pancakes These deliciously pancakes are made in a blender using oats and bananas: no flour! They’re gluten-free and delicious.
  • Carrot Cake Pancakes Moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

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I was raised on Scooby-Doo, cereal, and 70s music. These days, only one of those things seems relevant to my life. Cartoons gave way to better television and I traded in Cap'n Crunch for two fried eggs or a bowl of oatmeal. Honestly, it’s been a while since I gave cereal any serious consideration.

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American Buttermilk Pancakes

Fluffy, easy and so classic! A delicious buttermilk pancake recipe for breakfast/brunch or even dessert. I realised that out of all the pancake recipes on my site, I haven’t done a plain + simple, American style pancake recipe. If you’ve been reading my blog for a while now, you’ll probably know that I am a little bit obsessed with pancakes. I grew up eating Aunt Jemima’s pancake mix pancakes which my mum would bring back from America when she’d go over to visit relatives. When I started cooking for myself, pancakes were something that I started trying to make from scratch so I could eat them more often. After many years now of pancake-making, I’ve picked up tips along the way as well as learnt my own best practices for the perfect texture. A few things I’ll note below.. My top pancake-making tips: Adding some malted milk powder to the batter: I can’t remember where I read this but I love this little addition. I add malted milk powder instead of sugar (as it’s usually sweetened) and it adds such a delicious flavour to the pancakes. It’s optional as I know loads of people won’t have it to hand, plus […]

The post American Buttermilk Pancakes appeared first on Izy Hossack – Top With Cinnamon.

a tray of American style buttermilk pancakes with butter  & maple syrup

Fluffy, easy and so classic! A delicious buttermilk pancake recipe for breakfast/brunch or even dessert.

I realised that out of all the pancake recipes on my site, I haven’t done a plain + simple, American style pancake recipe. If you’ve been reading my blog for a while now, you’ll probably know that I am a little bit obsessed with pancakes. I grew up eating Aunt Jemima’s pancake mix pancakes which my mum would bring back from America when she’d go over to visit relatives. When I started cooking for myself, pancakes were something that I started trying to make from scratch so I could eat them more often.

a plate of buttermilk pancakes with butter and maple syrup

After many years now of pancake-making, I’ve picked up tips along the way as well as learnt my own best practices for the perfect texture. A few things I’ll note below..

My top pancake-making tips:

  1. Adding some malted milk powder to the batter: I can’t remember where I read this but I love this little addition. I add malted milk powder instead of sugar (as it’s usually sweetened) and it adds such a delicious flavour to the pancakes. It’s optional as I know loads of people won’t have it to hand, plus it’s only just there for the taste.
  2. Using a mixture of plain yoghurt and water to make ‘buttermilk’: we *can* get buttermilk in the UK but it is harder to find and I find it has more limited uses than yoghurt does. I eat yoghurt in many different meals/recipes so (a) I usually have it in the fridge and (b) it’s more likely that I’ll use it all up. Thinning the yoghurt out with some water helps bring it closer to buttermilk texture. The acidity, protein and fat content of the yoghurt is close to that of buttermilk so works in a pretty similar way to buttermilk. That said, if you have buttermilk and want to use it, go for it! I just tend to do the yoghurt trick instead.
  3. Separating the eggs (but not whipping the whites): a lot of fluffy pancake recipes require you to whip egg whites and fold them into the batter which does definitely help make a super light pancake. However, the majority of the time I don’t want to do this step! I would rather have a less fluffy pancake than have to clean my electric whisk. I picked up this tip of mixing in the yolks and whites separately from this pancake recipe on The Kitchn. It does seem to help make the pancakes a bit fluffier and is so easy to do.
  4. Cooking the pancakes on a low heat: I find this ends up helping you get the right level of browning on the pancake whilst also making sure the batter in the centre is cooked.
  5. Reheating pancakes for a crowd: If you’re serving the whole batch of pancakes to a bunch of people at once, I’d recommend making them and then transferring to a baking tray. Once they’re all made, you can pop the tray into the oven at around 100C (200F) for 10 minutes to warm them back up. You can keep a tray in the oven and keep adding to it as you’re cooking the pancakes but sometimes this can mean that you first pancakes end up sitting in the oven for 30 minutes and get really dry.
  6. Reheating pancakes for 1 to 2 people: just do this straight in the frying pan! You can brush the pan with a bit of oil first and then add the cooked pancakes to the pan over a high heat on the stove. Flip them over once the underside is hot and let the other side warm up too. This is the best way to preserve their texture plus it’s very quick when you’re only doing it for a few pancakes. I sometimes reheat pancakes in my toaster when I’m feeling extra lazy, but I find that a lot of the time they end up crumpling, getting stuck in the toaster and subsequently burning.

What should the thickness of American pancake batter be?

If you’re only used to making crepes/English pancakes, making American-style pancakes can seem like a whole other world. I tend to think that thicker batter helps the pancakes rise more and be fluffier in the end and you can try this out yourself: hold back some of the liquid (around 50ml?) when making your batter, mix the ingredients together and see what the texture is like. Maybe even make a test pancake with it! Then, if needed, you can always add more liquid to loosen it up. It’s easier to adjust a batter that’s too thick than try to fix a batter that’s too thin.

You want the texture of the batter to be pourable so it’ll spread out a bit once in the pan, yet definitely thicker than crepe batter. Almost like a thick-ish cheese sauce texture, if that makes sense.

fluffy American pancakes on a tray

Other pancake recipes:

American Buttermilk Pancakes

American Buttermilk Pancakes

Yield: serves 2-4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 150g (1 1/4 cups) plain white (all-purpose) flour
  • 2 tbsp malted milk powder e.g. Horlicks (optional - see notes)
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/4 tsp fine table salt
  • 250g (1 cup) natural plain yoghurt
  • 80g (1/3 cup) water
  • 25g (2 tbsp) light olive oil/vegetable oil OR unsalted butter, melted
  • 2 medium UK eggs (large US eggs), separated
  • vegetable oil for the frying pan

Instructions

  1. Combine the flour, malted milk powder (if using), baking powder, bicarbonate of soda and salt in a medium bowl. Mix well to combine and remove any lumps.
  2. Add the yoghurt, water and oil/melted butter to the bowl of dry ingredients. Add the yolks in too and stir until the mixture is mostly combined with a few floury patches left. Once you're at this stage, add the egg whites to the bowl and then stir until fully combined but being mindful of your mixing (overmixing will produce a dense pancake).
  3. Set a large, non-stick frying pan on the stove over a medium heat. Add some vegetable oil to the pan, you only need a thin layer to coat the pan with - I like to use a heatproof pastry brush to spread it out over the whole surface but you can just tilt and swirl the pan to achieve this.
  4. Scoop up a few tablespoons of batter (I like using a 50ml mechanical ice cream scoop for this) and dollop into the pan to form one pancake. Repeat to form 2 to 4 pancakes in your pan (depending on the size of your pan), making sure you leave room around each pancake for it to spread and puff.
  5. Turn the heat down to low and leave to cook until the underside of each pancake is golden and the edges of the batter on top starts to look dry. Use a metal spatula to flip the pancake over and let it cook until golden on the other side. Remove to a baking tray and repeat the cooking of the rest of the batter as before, adding more oil to the pan as needed between batches.
  6. I like to warm up my tray of pancakes in the oven (at around 100°C/200°F) after I've cooked all of the batter.
  7. Serve warm with butter & maple syrup.

Notes

- If you don't have malted milk powder: replace with 1 tbsp of granulated sugar and an extra 1 tbsp of plain white flour

- A note on buttermilk: I use a mixture of natural yoghurt (which is looser than Greek yoghurt) and water to mimic buttermilk since it is hard to find in the UK. If you can get buttermilk, use 330g (1 1/3 cups) of buttermilk instead of the yoghurt and water.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post American Buttermilk Pancakes appeared first on Izy Hossack - Top With Cinnamon.

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A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

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Pancakes at their best have a crackly-charred border, bouncy-plush center, and can be whipped up when you’re half-asleep on a Saturday morning. In most cases, this means tracking down a reliable recipe—say, buttermilk pancakes or cottage cheese pancakes or overnight-oatmeal pancakes—and keeping it close at hand. But the formula I’m about to tell you is so simple, you could hear it once, and know it by heart.

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The Secret to the Lightest Pancakes I’ve Ever Tasted

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

If I whispered to you that the secret to the lightest pancakes ever was—s…

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.


If I whispered to you that the secret to the lightest pancakes ever was—shhhh—cottage cheese, you might be inclined to toss a 1980s diet book in my general direction.

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The post Oil-free Fried Apple Rings (Donuts) appeared first on My Pure Plants.