Homemade Blueberry and Lemon Pancakes Recipe
Blueberry and lemon pancakes are a breakfast that appears in many American homes on weekends, when there’s more time for frying. Fluffy little cakes with pieces of fruit and a delicate lemon aroma taste a bit like a cross between a crepe and a muffin. They’re a great way to use fresh or frozen blueberries both in season and out of it.
These pancakes are extra fluffy and fragrant thanks to the combination of lemon zest and juicy blueberries. The batter is simple and quick to make, and works well with both fresh and frozen fruit, so you can enjoy them all year round.
Chef's tips
Don’t pour the batter too thinly – slightly thicker pancakes stay soft and fluffy inside. If the batter thickens while standing, add a splash of milk and gently stir. Wipe the pan with a paper towel between batches if any burnt bits remain.
How to serve
Serve the pancakes stacked, sprinkled with extra blueberries and lemon zest. Drizzle with maple syrup, honey or a simple lemon icing made from powdered sugar and lemon juice for a dessert-style version.
Ingredients
- wheat flour - 200 g
- baking powder - 2 teaspoons
- sugar - 30 g
- salt - 0.25 teaspoons
- milk - 250 ml
- egg - 1 piece
- butter - 40 g
- blueberries - 120 g
- lemon zest - 1 teaspoon
- lemon juice - 1 tablespoon
- vegetable oil - 1 tablespoon
Preparation
- In a bowl, mix the flour, baking powder, sugar and salt. The dry mixture should be uniform, with no lumps of baking powder.
- In a second bowl, whisk the egg with the milk, melted (cooled) butter, lemon juice and grated lemon zest.
- Pour the wet ingredients into the dry and gently mix with a spoon or whisk just until combined – it’s fine if small lumps remain. Overmixing will make the pancakes tough.
- If you’re using frozen blueberries, do not thaw them first. Gently fold the blueberries into the batter, trying not to crush them.
- Heat a pan with a little oil over medium heat. When hot, reduce the heat to medium-low.
- Spoon about 2 tablespoons of batter per pancake onto the pan, leaving space between them. Fry for 2–3 minutes, until small bubbles appear on the surface and the edges look set.
- Flip the pancakes and fry for another 1.5–2 minutes, until golden. Adjust the heat as needed so they don’t burn.
- Transfer the cooked pancakes to a plate and cover with a cloth so they don’t cool down. Serve immediately, for example with yogurt, maple syrup or honey.
Storage
Leftover pancakes can be stored in the fridge for up to 2 days and reheated in a dry pan or toaster until warm. Frozen pancakes can be reheated straight from the freezer in a low oven or toaster, which makes them a quick weekday breakfast.
I like to make these pancakes on slow weekend mornings – the lemon aroma immediately puts everyone in a good mood. They’re also perfect for using up a handful of blueberries left in the fridge or freezer.
