Blueberry Pancakes with Lemon Zest

by

Blueberry Pancakes with Lemon Zest – Bursting with Flavor & Perfectly Tangy!

These Blueberry Pancakes with Lemon Zest combine fluffy pancake batter with juicy blueberries and a hint of refreshing lemon. They're the perfect way to elevate your breakfast game, offering a delightful balance of sweetness and tanginess. Top them with a drizzle of maple syrup or a sprinkle of powdered sugar for a morning treat everyone will love!

  • Mixing Bowls
  • Whisk:
  • Non-stick skillet or griddle
  • Spatula
  • 1 ½ cups 190g all-purpose flour
  • 3 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup 240ml milk
  • 1 large egg
  • 3 tablespoons unsalted butter (melted and slightly cooled)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • Zest of 1 lemon

  1. Prepare the batter:

    In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, mix the milk, egg, melted butter, and vanilla extract until combined. Gradually add the wet ingredients to the dry ingredients, stirring until just combined (the batter may be slightly lumpy). Gently fold in the blueberries and lemon zest.

  2. Heat the skillet:

    Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

  3. Cook the pancakes:

    Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2 minutes, or until golden brown.

  4. Serve:

    Transfer to a plate and keep warm. Repeat with the remaining batter. Serve the pancakes with your favorite toppings like maple syrup, fresh blueberries, or a dusting of powdered sugar.

  • Substitutions:

    • Use whole wheat flour instead of all-purpose flour for a healthier version. Add a little more milk if the batter feels thick.
    • Try adding a pinch of cinnamon or nutmeg for a warm, spicy twist.

  • Variations:

    • Swap blueberries with raspberries, chocolate chips, or diced bananas for a different flavor.
    • Add a dollop of Greek yogurt or whipped cream on top for extra indulgence.

  • Storage:

    • Store pancakes in an airtight container or zip-top bag to maintain freshness. Separate layers with parchment paper to prevent sticking.

  • Reheating Tips:

    • To reheat, use a toaster or skillet for a crispy texture. Avoid microwaving for too long to prevent them from becoming soggy.

  • Making Ahead:

    • Prepare the batter the night before and refrigerate. Just give it a quick stir in the morning before cooking.

 

Nutrition Facts (Per Serving)

  • Calories: 280 kcal
  • Total Fat: 8g
  • Saturated Fat: 4g
  • Cholesterol: 60mg
  • Sodium: 320mg
  • Total Carbohydrate: 44g
  • Dietary Fiber: 2g
  • Sugars: 12g
  • Protein: 7g
  • Vitamin C: 4mg
  • Calcium: 130mg
  • Iron: 2mg

 

Frequently Asked Questions (FAQ)

  1. Can I use frozen blueberries?
    Yes, frozen blueberries work perfectly. Toss them in a little flour before adding them to the batter to prevent bleeding and sinking.

  2. How do I keep pancakes warm while cooking batches?
    Place cooked pancakes on a baking sheet in a preheated oven at 200°F (95°C). This keeps them warm without drying them out.

  3. What should I do if the batter is too thick?
    Add a tablespoon of milk at a time until you reach the desired consistency. The batter should be pourable but not runny.

  4. How do I prevent pancakes from sticking to the pan?
    Make sure your skillet or griddle is well-heated and lightly greased with butter or oil before adding the batter. Avoid using excessive heat, which can burn the pancakes.

  5. Can I make this recipe gluten-free?
    Yes, substitute the all-purpose flour with a gluten-free flour blend. Add an extra ½ teaspoon of baking powder to ensure fluffiness.

  6. What’s the secret to super fluffy pancakes?
    Let the batter rest for 5-10 minutes before cooking. This allows the baking powder to activate, resulting in a lighter, fluffier pancake.

  7. Can I freeze leftover pancakes?
    Absolutely! Place cooled pancakes in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag or airtight container and freeze for up to 2 months. Reheat in a toaster or oven.

  8. Can I omit the lemon zest?
    Yes, but the lemon zest adds a refreshing tang that complements the blueberries beautifully. If you’re not a fan, you can skip it or replace it with orange zest.

Breakfast
American

Leave a Comment