I was once on a panel about food blogging and everyone was surprised when I said that at any given time, I have seventeen posts started, either sitting on my kitchen counter or partially written on my computer. With the focus on blogs being a little more spiffy than they used to be, back when you could – for example – write a haiku to…
I was once on a panel about food blogging and everyone was surprised when I said that at any given time, I have seventeen posts started, either sitting on my kitchen counter or partially written on my computer. With the focus on blogs being a little more spiffy than they used to be, back when you could – for example – write a haiku to a espresso-filled chocolate candy, now you’ve got to me a bit more alert as to what you put online.
I never really thought of this space as a bijou, as the French might say, a jewel. It’s unpolished and casual, more so than a cookbook, and a place to share stories and recipes in a freestyle fashion. I love taking pictures and writing stories, but I worry about flaws, goofs, and that kind of stuff. But back in those days, it was kind of fun to share kitchen disasters and things that I wouldn’t put on the blog today. (Which some of you are probably grateful for.)
Sometimes I look back at posts from ten years or so ago, with pictures taken with a point-and-shoot camera, which at the time, was cutting-edge, breakthrough technology. Seeing them now is like looking at pictures of myself wearing bell-bottoms in the 70’s. (And every time I see young men wearing their trousers halfway down their thighs now, I want to yank them up and say, “Dude, I’m doing you a favor. Trust me, you’ll thank me in twenty years when you see the photos.”)
So occasionally I’ll go back and revisit a recipe and a post, like the one for strawberry frozen yogurt, which is one of my favorite frozen dessert recipes, but the old photos were the size of a postage stamp and looked like I shot them in an airplane bathroom. Looking at the photos on the blog right now, I wonder if I’m going to have to update them in ten years as well. But for now, when I see such beautiful fruits at the market, I try to do the best I can, which is really all we can do, isn’t it?
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 […]
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 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
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.
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.
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
In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, lemon juice, lemon zest, and neutral oil.
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).
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.
Sometimes I look back at posts from ten years or so ago, with pictures taken with a point-and-shoot camera, which at the time, was cutting-edge, breakthrough technology. Seeing them now is like looking at pictures of myself wearing bell-bottoms in the 70’s. (And every time I see young men wearing their trousers halfway down their thighs now, I want to yank them up and say, “Dude, I’m doing you a favor. Trust me, you’ll thank me in twenty years when you see the photos.”)
Prep Time:
Yield:
Print Recipe
Pin Recipe 
Category:
Method:
Cuisine: