These Easy Lemon-Blueberry Pancakes have the best flavor, thanks to lemon extract! Enjoy them for breakfast, or even dinner. Homemade and based off our favorite pancake recipe.
I’m on a breakfast kick, and I’m not sorry. Because really, these lemon-blueberry pancakes would make a great dinner too.
How do you feel about breakfast for dinner? Is your household okay with it?
Sadly, I’m the only one in my family who thinks it’s perfectly acceptable to serve pancakes or eggs for supper. My hubby is on the fence about it, but my kids are adamantly opposed to the idea.
“Pancakes are for breakfast!”
Coincidentally, they’re the same kids who announced one summer, “We don’t eat sandwiches for lunch.”
It’s a tough crowd over here. The good news is, when one of my recipes garners praise in my house, I know I’m getting the unvarnished truth.
My guys really enjoy these lemon-blueberry pancakes. (My girl passed on trying them, opting for her usual continental breakfast of toast and coffee.) And me…I’m head over heels for anything lemon, anything blueberry…so hello, lemon-blueberry combo!
I simply took Our Favorite Pancakes recipe, substituted lemon for the almond, then added blueberries and some powdered sugar to dust on top. Presto change-o! And so delicious.
I’m calling these “easy” lemon-blueberry pancakes, because you don’t have to worry about zesting a lemon, or even squeezing one, for that matter. Instead, this recipe relies on one of my favorite ingredients, lemon extract.* I stock it in my pantry and use it to give the best kick to anything from Lemony Whole Wheat Zucchini Bread to cakes and cookies.
If you’re a lemon lover (who isn’t?), you’ve got to try these pancakes! Enjoy!
(Recipe Source: Cooking with Mamma C)
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