Lemon Blueberry Pancakes

5 from 5 votes

Lemon Blueberry Pancakes

Lemon and blueberry are such a classic combo. It’s a total no-brainer to put them together in a batch of tender pancakes! The bright, citrus flavor is perfectly complimented by the sweet and juicy berries in your new favorite pancake recipe.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Keyword: blueberry pancakes, lemon blueberry pancakes, pancake recipe

Servings: servings

Calories: 165kcal

Author: Amanda Gajdosik

Equipment

Non-stick skillet
½ cup measure

Ingredients

2 cups whole milk at room temperature
4 tablespoon unsalted butter melted
1 large egg at room temperature
1 tsp. vanilla extract
½ tsp. lemon extract
2 lemons zested and juiced
3 cups flour
2 tsp. baking soda
1 tsp. baking powder
½ tsp. kosher salt
6 ounces blueberries

Instructions

In a large measuring cup, whisk together the whole milk, melted butter, egg, vanilla extract, lemon extract, and juice of 2 lemons. Set aside.
In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and lemon zest. Pour in the wet ingredients and stir to combine. Stir in the blueberries and set batter aside to rest.
Once the batter is mixed, set a non-stick skillet over medium heat for about 5 minutes. Add 1 tablespoon of butter to the pan (or lightly coat with baking spray).
Use a ½ cup measure to portion out batter, one pancake at a time, into preheated pan. Cook the pancake until bubbles begin forming over the entire surface of the pancake and edges appear to begin drying out. Flip the pancake and cook for another 2 minutes, or until deeply golden brown and cooked through.
Continue making pancakes until all the batter is used up. While cooking, keep finished pancakes warm on a plate in an oven set to 200 degrees. Serve pancakes with butter and maple syrup.

Video

Notes

Refer to post for freezing and thawing instructions and ingredient substitutions.

Nutrition