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- 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 tablespoon sugar - 1 cup buttermilk (or milk with 1 tablespoon vinegar mixed in) - 1 large egg - 2 tablespoons melted butter - Zest of 1 lemon - 1 tablespoon lemon juice - 1 cup fresh blueberries When I make lemon blueberry pancakes, I focus on using quality ingredients. Fresh blueberries add a burst of flavor. The lemon zest brightens each bite. Buttermilk gives the pancakes a rich, fluffy texture. This mix of ingredients makes every pancake taste special. - Maple syrup for serving - Powdered sugar for garnish - Lemon zest for added flavor You can customize these pancakes easily. Drizzle warm maple syrup on top for sweetness. A sprinkle of powdered sugar adds a nice touch. If you love lemon, add more lemon zest for extra zing. These options let you make the dish your own. - Whisk together dry ingredients in a medium bowl. - Mix wet ingredients in another bowl until well combined. Start by gathering your ingredients. You need all-purpose flour, baking powder, baking soda, salt, and sugar for the dry mix. In another bowl, combine buttermilk, egg, melted butter, lemon zest, and lemon juice. Whisk these until smooth and blended. - Pour wet mixture into dry ingredients and gently stir. - Fold in fresh blueberries carefully. Next, pour the wet mix into the dry mix. Stir gently to combine. It's okay to have some lumps; this helps make the pancakes fluffy. Now, fold in the fresh blueberries. Be gentle to keep them whole. - Preheat skillet and grease it lightly. - Cook pancakes until bubbles form, then flip and cook until golden. - Repeat with the remaining batter, adjusting heat as needed. Heat a non-stick skillet over medium heat. Lightly grease it with butter or cooking spray. Pour about 1/4 cup of batter for each pancake. Cook until bubbles appear on top, usually 2-3 minutes. Flip the pancakes and cook until golden brown, about 1-2 minutes more. Repeat with the rest of your batter. Adjust the heat as needed to avoid burning. Enjoy the sweet smell as they cook! To get the fluffiest pancakes, avoid overmixing the batter. Mix just until the ingredients combine, leaving some lumps. This step keeps air in the batter, which helps the pancakes rise. Letting the batter rest for a few minutes is key too. This allows the flour to absorb the liquid, making the pancakes even softer. Serve your pancakes warm for the best taste. Drizzle them with maple syrup and add a dollop of whipped cream. For an eye-catching look, garnish with extra blueberries and slices of lemon. This adds color and makes your dish more appealing. If you prefer sweeter pancakes, feel free to add more sugar to the batter. You can also experiment with spices like cinnamon to enhance the flavor. This simple tweak offers a new taste and depth in every bite. Enjoy the process and make it your own! {{image_2}} You can switch blueberries for strawberries or raspberries. Each fruit brings a unique taste. Try mixing different fruits for a fun, colorful pancake. A mixed berry pancake can be a real treat! Want gluten-free pancakes? Use gluten-free flour instead of regular flour. This simple swap keeps the pancake light and fluffy. For those who are lactose intolerant, try a dairy-free milk. Almond or oat milk works great here. Add a splash of vanilla extract for a richer taste. This small change makes a big difference. If you enjoy some crunch, toss in nuts or seeds. They add texture and extra nutrition to your pancakes. For the full recipe, don’t forget to check the details we shared before! Store leftover pancakes in an airtight container in the fridge. This keeps them fresh. They taste best within 2-3 days. After that, they may dry out or lose flavor. To freeze pancakes, lay them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. This method helps keep them flat. You can reheat them in a toaster or microwave when ready to eat. For the best texture, reheat pancakes on the stovetop. Use low heat to warm them through. If using a microwave, cover them with a damp paper towel. This helps keep them moist and fluffy. For the full recipe, check out the section above. Yes, but do not thaw to prevent extra moisture in the batter. Frozen blueberries can work well. They add a nice burst of flavor. Just toss them in the batter straight from the freezer. They are a balanced breakfast option but can be modified for healthier versions. You can use whole wheat flour or reduce sugar. Adding nuts can also boost nutrition and flavor. Ensure not to overmix and allow the batter to rest before cooking. A rested batter creates lighter pancakes. Let it sit for about 5 minutes after mixing. You can use regular milk with vinegar or lemon juice mixed in as a substitute. Just add one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit for a few minutes to thicken. The recipe typically yields about 4 pancakes. You can easily double or triple the recipe for more servings. Just adjust the ingredients accordingly for a larger group. Lemon blueberry pancakes are easy to make and delicious. We covered the key ingredients, steps, and tips for perfecting your pancakes. Whether you prefer them fluffy or want to add a twist with other fruits, variations are endless. These pancakes are also simple to store and reheat. Enjoy them hot with maple syrup or customize them to fit your taste. Try this recipe for your next breakfast, and savor each bite!

Lemon Blueberry Pancakes

Indulge in a breakfast delight with these Lemon Blueberry Bliss Pancakes that burst with flavor! Fluffy and zesty, they are made with fresh blueberries and a hint of lemon zest for the perfect morning treat. Easy to make and ready in just 20 minutes, these pancakes will elevate your breakfast game. Don't miss out on this delicious recipe—click through to explore how to whip up this delightful dish and impress your family and friends!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon sugar

1 cup buttermilk (or milk with 1 tablespoon vinegar mixed in)

1 large egg

2 tablespoons melted butter

Zest of 1 lemon

1 tablespoon lemon juice

1 cup fresh blueberries

Instructions
 

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until thoroughly combined.

    In another bowl, mix the buttermilk, egg, melted butter, lemon zest, and lemon juice. Whisk until well combined.

      Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

        Fold in the fresh blueberries, taking care not to crush them.

          Preheat a non-stick skillet or griddle over medium heat. Grease with a little butter or cooking spray.

            Pour about 1/4 cup of batter for each pancake into the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

              Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.

                Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

                  Serve warm with maple syrup, a sprinkle of powdered sugar, or a dollop of whipped cream.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 pancakes

                      - Presentation Tips: Stack the pancakes beautifully on a plate, drizzle with maple syrup, and top with additional blueberries and a dusting of powdered sugar for extra visual appeal. Add a lemon wedge on the side for garnish.