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To make these lemon blueberry pancakes, you will need: - 1 cup all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - 1/4 teaspoon salt - 1 cup milk (or a milk alternative) - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon lemon zest - 2 tablespoons fresh lemon juice - 1 cup fresh blueberries (or frozen, thawed) - 2 tablespoons melted butter (plus extra for cooking) - Optional: powdered sugar for dusting If you need to make swaps for any ingredient, here are some options: - Flour: You can use whole wheat flour or gluten-free flour. - Milk: Almond milk, oat milk, or soy milk work well as alternatives. - Egg: A flax egg or applesauce can replace the egg for a vegan option. - Sugar: Brown sugar or coconut sugar can serve as substitutes. - Blueberries: Any berry like raspberries or blackberries works great too. Fresh blueberries add a nice pop of flavor and texture. They also look great on top. If you use frozen blueberries, thaw them first. This keeps your batter from turning blue. Both options taste delicious, so pick what you have on hand. Start by gathering your ingredients. In one bowl, whisk together 1 cup of flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/4 teaspoon of salt. In another bowl, mix 1 cup of milk, 1 egg, 1 teaspoon of vanilla extract, 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, and 2 tablespoons of melted butter. Next, pour the wet mix into the dry mix. Stir gently until combined. It’s okay to have some lumps. Then, fold in 1 cup of fresh blueberries. Make sure they spread evenly through the batter. Preheat your non-stick skillet over medium heat. Lightly grease it with more butter. Pour 1/4 cup of batter for each pancake. Cook for about 2-3 minutes until bubbles form and edges look set. To keep pancakes fluffy, don’t overmix the batter. Leave some lumps in the mix. Also, use fresh ingredients, especially the baking powder. Fresh baking powder makes a big difference. If you want extra fluff, separate the egg. Beat the white until it’s stiff. Then gently fold it into the batter at the end. This adds air and lightness to the pancakes. Timing is key in pancake cooking. After pouring the batter, watch for bubbles. When they start to pop, it's time to flip. Use a spatula to get under the pancake carefully. Cook the other side for another 2-3 minutes. You want them golden brown and cooked through. If they seem too dark, lower the heat. Repeat until all the batter is used. Serve your pancakes warm and enjoy this lemon blueberry treat! For the complete recipe, check out the Full Recipe section. To keep your pancakes warm, place them on a baking sheet. Set your oven to 200°F (93°C). This low heat will keep them warm without cooking them more. Cover the pancakes with foil to prevent them from drying out. You can stack them neatly, but make sure not to pile too high, so they stay fluffy. You can easily customize your lemon blueberry pancakes. Add a pinch of cinnamon for warmth. Try mixing in chopped nuts for a nice crunch. For more zest, add more lemon juice or zest. You can also swap blueberries for other fruits like strawberries, raspberries, or even chocolate chips for a sweeter twist. These pancakes pair well with many sides. Fresh fruit or yogurt adds a nice touch. You can also serve them with crispy bacon or sausage for a savory bite. For syrup, maple syrup is classic, but lemon curd or honey brings a unique twist. Dusting with powdered sugar makes for a lovely finish. For the complete recipe, check out the Full Recipe section. {{image_2}} You can change up the flavor of your pancakes easily. For a chocolate twist, add chocolate chips to the batter. The rich chocolate pairs well with the tart lemon and sweet blueberries. You can also try adding nuts or spices like cinnamon for extra flavor. These simple changes can make each pancake experience unique and fun. If you want to make vegan pancakes, swap the egg for a flaxseed or chia seed mix. Use a non-dairy milk like almond or oat milk. Replace melted butter with coconut oil or a vegan butter substitute. This way, you still enjoy fluffy pancakes while keeping it plant-based. For gluten-free pancakes, use a gluten-free flour blend instead of all-purpose flour. Many blends work well, so choose one that you like. You may need to adjust the liquid in the recipe, as gluten-free flours can absorb more moisture. Add a bit of baking soda for extra fluffiness. This allows everyone to enjoy delicious lemon blueberry pancakes, no matter their dietary needs. For the complete recipe, check out the Full Recipe link. To store leftover pancakes, let them cool on a wire rack. This keeps them from getting soggy. Once cool, stack them in an airtight container. You can also place parchment paper between layers to prevent sticking. Keep them in the fridge if you plan to eat them in 2-3 days. To reheat pancakes, use a microwave or skillet. For the microwave, place pancakes on a plate. Heat for 20-30 seconds. Check if they are warm enough and add more time if needed. For the skillet, heat it on low and add a little butter. Warm each pancake for about 1 minute on each side. This will keep them soft. If you want to save pancakes for a longer time, freezing is great. First, cool the pancakes completely. Then, place them in a single layer on a baking sheet. Freeze them for about 1 hour. Once frozen, stack them in a freezer bag or container. Remove as much air as possible before sealing. They can last up to 2 months in the freezer. When you’re ready to eat, just reheat them as mentioned above. For more detail, check the Full Recipe. Yes, you can. Feel free to swap blueberries for other fruits. Raspberries, strawberries, or bananas work great too. Each fruit brings a unique taste. For example, strawberries add sweetness, while raspberries give a tart punch. Just dice them small so they mix well. You can even try a mix of fruits for added fun. To make your pancakes fluffier, focus on two things: batter and technique. First, don’t overmix the batter. Mix until the wet and dry ingredients unite. Lumps are fine! Second, use fresh baking powder. This helps the pancakes rise well. If you want extra fluff, whisk the egg whites separately and fold them in gently. This adds more air, making them light. If your batter is too thick, you can easily fix it. Just add a splash of milk or milk alternative. Stir gently until you reach your desired consistency. The batter should be pourable but not too runny. A good test is to let it drop from a spoon. It should flow slowly but hold its shape. In this post, we covered all you need for perfect blueberry pancakes. We discussed ingredients and substitutions, cooking steps, and tips for texture. I shared ways to keep pancakes warm and customize flavors. You learned about variations, storage, and answers to common questions. By following these tips, you can create delicious pancakes that everyone will love. Enjoy your cooking and happy eating!

Lemon Blueberry Pancakes

Start your day with these luscious lemon blueberry pancakes that are bursting with flavor! This easy recipe combines fluffy pancakes with the zesty kick of lemon and juicy blueberries, making for a delightful breakfast treat. Perfectly delicious and simple to whip up, they’ll impress your family and friends. Click through to discover the full recipe and elevate your breakfast game with these irresistibly sweet and tangy pancakes!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 cup milk (or milk alternative)

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 cup fresh blueberries (or frozen, thawed)

2 tablespoons melted butter (plus extra for cooking)

Optional: powdered sugar for dusting

Instructions
 

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

    In a separate bowl, mix the milk, egg, vanilla extract, lemon zest, lemon juice, and melted butter until smooth.

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

        Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

          Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter.

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

              Flip the pancakes and cook for another 2-3 minutes until golden brown on both sides and cooked through.

                Repeat with the remaining batter, adding more butter to the skillet as needed.

                  Serve the pancakes warm, dusted with powdered sugar if desired, and additional blueberries on the side or a drizzle of maple syrup.

                    Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                      - Presentation Tips: Stack the pancakes on a plate, topping with a few fresh blueberries and a sprinkle of lemon zest for added color. Serve with a lemon wedge or a small dish of maple syrup on the side.