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    Home » Breakfast

    Easy Lemon-Blueberry Pancakes

    Published: May 24, 2017 · Modified: Jun 18, 2021 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    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.

    stack of lemon-blueberry pancakes with a wedge removed on a plateI'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.

    stack of lemon-blueberry pancakes on a plate"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.

    maple syrup being poured on a stack of lemon-blueberry pancakesMy 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 The Best Homemade Pancakes recipe, substituted lemon for the almond, then added blueberries and some powdered sugar to dust on top. Presto change-o! And so delicious.

    lemon-blueberry pancakes drenched in maple syrup 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 (affiliate link). 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.

    overhead view of lemon-blueberry pancakes on a plate with fork and knifeIf you're a lemon lover (who isn't?), you've got to try these pancakes! And don't miss my lemon-ricotta pancakes, banana pancakes, chocolate chip pancakes and these cinnamon almond multigrain pancakes!

    And, if blueberries are your jam, run, don't walk to this Blueberry Pie with Sugar Cookie Crust, this Fresh Blueberry Salsa and these Whole Wheat Blueberry Muffins with Olive Oil!

    Enjoy!

    (Recipe Source: Cooking with Mamma C)

     

    stack of lemon-blueberry pancakes with a wedge removed

    Easy Lemon-Blueberry Pancakes

    These Easy Lemon-Blueberry Pancakes have the best flavor, thanks to lemon extract!
    5 from 5 votes
    Print Pin Rate Save Go to Collections
    Course: Breakfast
    Cuisine: American
    Prep Time: 7 minutes
    Cook Time: 10 minutes
    Total Time: 17 minutes
    Servings: 4 -6
    Calories: 489kcal
    Author: Mamma C

    Ingredients

    • 2 cups all-purpose flour
    • 2 tablespoons sugar
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 2 eggs (beaten)
    • 2 cups milk (low-fat is fine)
    • ¼ cup cooking oil
    • 2 teaspoons lemon extract
    • 1 cup blueberries (plus extra for serving, if desired)
    • cooking spray
    • confectioners sugar for serving (if desired)
    • butter for serving
    • maple syrup for serving
    US Customary - Metric
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    Instructions

    • Add your flour, sugar, baking powder and salt to a medium mixing bowl and whisk to blend.
    • Add your eggs to a liquid measuring cup and whisk to beat them. Add the beaten eggs to your mixing bowl.
    • Add your milk and oil to the measuring cup and whisk to combine. Add that liquid to your mixing bowl. Whisk your batter just until combined. It should still be lumpy.
    • Rinse your blueberries and pat them dry with a paper towel. Gently stir in 1 cup of blueberries to your batter.
    • Heat an 8-inch skillet (or a pancake griddle) over a medium-high flame, until it is hot enough that a drop of water splashed on it will sizzle. Spray the pan with cooking spray.
    • Use a large serving spoon to pour some batter into the center of the pan, using two full spoons for each pancake. The pancakes will be about 6 inches in diameter.
    • Flip each pancake when bubbles form on top, and the edges appear dry. Cook the second side until it is lightly browned. Remove cooked pancakes to a platter and cover with foil to keep warm. Spray the pan with cooking spray each time before adding batter to the pan.
    • Serve the pancakes with butter, powdered sugar, maple syrup, and extra blueberries, if you wish. Store any leftover batter in the refrigerator for up to two days. Cooked pancakes can be frozen.

    Nutrition

    Calories: 489kcal | Carbohydrates: 66g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 673mg | Potassium: 694mg | Fiber: 2g | Sugar: 15g | Vitamin A: 260IU | Vitamin C: 3.8mg | Calcium: 337mg | Iron: 3.7mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!
    Easy Lemon-Blueberry Pancakes - A delicious breakfast or even dinner!
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    « Baked Arugula Frittata
    Cauliflower Rice Caprese Recipe »

    Reader Interactions

    Comments

    1. Brandi Crawford

      May 24, 2017 at 8:39 pm

      5 stars
      Lemon extract sounds like it would work perfectly here! These action shots have me sold. I need to make these. YUM!

      Reply
      • Mamma C

        May 24, 2017 at 8:48 pm

        I'm so glad you appreciate the action shots, Brandi! Thank you.

        Reply
    2. Sara

      May 24, 2017 at 7:08 pm

      5 stars
      What a delicious breakfast! I love pancakes!

      Reply
      • Mamma C

        May 24, 2017 at 8:47 pm

        These definitely make breakfast extra special. Thanks, Sara!

        Reply
    3. Cheryl "Cheffie Cooks" Wiser

      May 24, 2017 at 6:43 pm

      Yum-o a fav here! Another fav is chocolate and pecan pancakes! Love them too.

      Reply
      • Mamma C

        May 24, 2017 at 8:46 pm

        Chocolate and pecan sounds so good!

        Reply
    4. Bintu - Recipes From A Pantry

      May 24, 2017 at 5:12 pm

      5 stars
      Blueberries re so good for you. Love the addition of blueberries to those heavingly pancakes

      Reply
      • Mamma C

        May 24, 2017 at 5:15 pm

        I love blueberries! Thanks, Bintu.

        Reply
    5. Amanda

      May 24, 2017 at 4:57 pm

      5 stars
      These look perfect. The coloring and texture is so delicate! That lemon flavor gives just the right brightness. 🙂

      Reply
      • Mamma C

        May 24, 2017 at 5:01 pm

        Thanks, Amanda! These do have a wonderful, bright flavor.

        Reply

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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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