Blueberry Lemon Pancakes Recipe – Fluffy, Fresh & Fruity Breakfast Treat
A tangy citrus twist and burst of berries make every morning stack irresistibly tender.
Blueberry Lemon Pancakes Recipe
There’s something magical about a stack of golden, fluffy pancakes dripping with maple syrup and studded with fresh blueberries. Add a burst of lemon, and you’ve got a breakfast (or brunch) showstopper: Blueberry Lemon Pancakes. This recipe by The Pioneer Woman features tangy lemon zest, fresh lemon juice, plump blueberries, and a buttery, tender crumb—perfect for a slow weekend morning or a special occasion.
Why You’ll Love These Pancakes
- Light and Fluffy: The combination of buttermilk and baking powder ensures the pancakes rise beautifully.
- Bright Citrus Flavor: Lemon zest and juice add a refreshing tang that complements the sweetness of the blueberries.
- Perfect Balance: The slight tartness of the blueberries and lemon balances the richness of the batter.
- Customizable: Top with a drizzle of honey, a dollop of lemon curd, or extra berries for a personal touch.
- Easy and Fun to Make: Mix everything in two bowls, fold in the blueberries, and cook—no fuss, just delicious results.
Ingredients You’ll Need
| Dry Ingredients | Wet Ingredients | Add-Ins & Toppings |
|---|---|---|
| 2 cups all-purpose flour | 1 cup whole milk | 1 1/2 cups fresh blueberries |
| 1/4 cup granulated sugar | 3/4 cup buttermilk | Extra blueberries for topping |
| 1 Tbsp. baking powder | 2 large eggs | Lemon curd (for serving) |
| 3/4 tsp. kosher salt | 1 tsp. vanilla extract | |
| 1 tsp. grated lemon zest | ||
| 2 Tbsp. lemon juice | ||
| 4 Tbsp. salted butter, melted and cooled |
- Optional: Extra milk (up to 1/4 cup) for thinner pancakes if desired.
- For the griddle: Additional butter for greasing.
Step-by-Step Instructions
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 3/4 teaspoon kosher salt until well blended.
- Whisk Wet Ingredients: In a separate bowl, whisk together 1 cup whole milk, 3/4 cup buttermilk, 2 large eggs, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Slowly drizzle in the melted butter, whisking briskly as you pour to fully incorporate.
- Combine Wet and Dry: Using a rubber spatula, gently stir the dry ingredients while slowly pouring in the wet mixture. Once all the wet ingredients are added, switch to folding to avoid overmixing—stop as soon as the batter is combined. It should still be slightly lumpy.
- Fold in Blueberries: Carefully fold in 1 1/2 cups fresh blueberries. If desired, cover the bowl with plastic wrap and let the batter rest for 45 minutes to an hour at room temperature for extra fluffy pancakes. (Skipping this rest is fine, but it does improve texture.)
- Adjust Batter Consistency: If the batter seems too thick, add up to 1/4 cup more milk to thin it out.
- Cook Pancakes: Heat a griddle or large skillet over medium heat. Smear with a little butter, then drop 1/4 to 1/3 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1 to 1 1/2 minutes, until golden brown.
- Serve: Stack pancakes on a plate, top with extra blueberries and a spoonful of lemon curd. Serve immediately with maple syrup, if desired.
Tips & Tricks for Perfect Pancakes
- Rest the Batter: Letting pancake batter rest allows the gluten to relax and gives time for the baking powder to activate, resulting in fluffier pancakes. But if you’re in a hurry, your pancakes will still be delicious.
- Don’t Overmix: Overmixing makes pancakes tough. Mix just until the flour disappears—lumps are fine.
- Watch the Heat: Keep your griddle or skillet at medium heat. Too hot and the pancakes may burn; too low and they’ll take longer to cook and may dry out.
- Fresh or Frozen Berries: Fresh blueberries are ideal, but frozen ones (tossed in flour) can be used in a pinch. Fold in gently to avoid color streaks.
- Butter the Griddle: Lightly buttering the pan before each batch gives the pancakes golden edges and prevents sticking.
Why These Ingredients Work
- Lemon Zest & Juice: The zest adds fragrant citrus oils, while the juice brings tanginess and helps tenderize the batter.
- Buttermilk & Milk: Buttermilk adds a tangy flavor and helps activate baking powder for extra height. Whole milk enriches the texture.
- Eggs: Eggs bind and add tenderness, as well as helping the pancakes brown beautifully.
- Butter: Melted butter adds moisture and richness—don’t skip it! Cool slightly before adding to the batter to avoid scrambling the eggs.
- Fresh Blueberries: Bursting with sweet-tart juice, fresh blueberries take breakfast to the next level.
Nutritional Information
While these pancakes are an indulgent treat, you can enjoy them knowing that blueberries are packed with antioxidants and vitamin C, and lemon is rich in vitamin C and aids digestion. However, like most pancakes, they are best enjoyed as part of a balanced diet—moderation is key!
Variations & Customizations
- Whole Wheat Upgrade: Substitute half of the all-purpose flour with whole wheat flour for a nutty taste and extra fiber.
- Dairy-Free: Use almond milk or another dairy-free alternative, and replace butter with plant-based margarine.
- Extra Lemon Flavor: Add extra lemon zest or a bit more juice if you love a zesty kick.
- Berry Medley: Mix blueberries with raspberries, blackberries, or strawberries for a colorful, multi-berry pancake experience.
- Chocolate Chip Twist: Fold in a handful of mini chocolate chips for a decadent variation (kids love this one!).
What others are reading
Serving Suggestions
While these pancakes are delicious on their own, a little extra love at the table makes them even better:
- Drizzle with real maple syrup or honey.
- Top with a dollop of lemon curd for extra tang.
- Add a spoonful of whipped cream or vanilla yogurt.
- Throw on a few extra fresh blueberries or even sliced strawberries.
- Serve alongside crispy bacon, sausage, or scrambled eggs for a hearty breakfast feast.
Make-Ahead & Storage Tips
- Batter in Advance: Prepare the batter (without the blueberries) up to a day in advance and store in the fridge. Fold in the blueberries just before cooking.
- Cooked Pancakes: Cool completely, then freeze pancakes in a single layer on a baking sheet before transferring to a freezer bag. Reheat in the toaster or microwave for a quick weekday breakfast.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 2 months.
Frequently Asked Questions (FAQs)
How do you prevent blueberry pancakes from turning green?
Green pancakes can happen when baking powder reacts with the anthocyanin pigments in blueberries. Minimize this by tossing frozen berries in a bit of flour before folding them into the batter, or use fresh blueberries whenever possible.
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work. Just toss them in a little flour before folding into the batter to prevent color bleed and excess moisture.
Can I make the batter the night before?
You can prepare the batter (without the blueberries) the night before, then fold in the berries and cook in the morning. Resting the batter overnight may actually improve texture.
How can I keep pancakes warm before serving?
Preheat your oven to 200°F (93°C) and place cooked pancakes on a baking sheet in the oven until ready to serve. This keeps them warm without drying out.
Is it okay to omit the lemon if I don’t like citrus?
Absolutely! Simply leave out the lemon zest and juice for classic blueberry pancakes.
Conclusion
Blueberry Lemon Pancakes from The Pioneer Woman are a delightful fusion of fresh blueberries and tangy citrus, resulting in pancakes that are light, fluffy, and bursting with flavor. Whether for a weekend brunch, a holiday breakfast, or just a special weekday treat, this recipe is sure to impress. So grab your bowl, whisk, and griddle, and get ready for a breakfast that’s anything but ordinary!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a62263798/blueberry-lemon-pancakes-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11568/lemon-blueberry-pancakes/
- https://toriavey.com/rees-lemon-blueberry-pancakes/
- https://www.food.com/recipe/lemon-blueberry-pancakes-pioneer-woman-463629
- https://insidenanabreadshead.com/2011/05/13/recipe-review-the-pioneer-womans-lemon-blueberry-pancakes/
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