Lemon-Blueberry Pancakes

stack of lemon blueberry pancakes cut open and topped with syrup

Print Recipe

5 from 5 votes

These Lemon-Blueberry Pancakes have the best flavor, thanks to lemon zest and extract!

Prep Time7

Cook Time10

Total Time17

Course: Breakfast

Cuisine: American

Servings: -6

Calories: 555kcal

Author: Mamma C

Ingredients

2 cups all-purpose flour (measure by scooping then leveling with a knife)
2 ½ Tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons lemon zest (from 2 medium lemons)
2 eggs
2 cups milk (Low-fat is fine. Can use almond milk.)
¼ cup cooking oil
2 teaspoons lemon extract
1 cup blueberries (Fresh or frozen. See notes.)
cooking spray (or use cooking oil or melted butter for crispy edges
confectioners sugar for serving (optional)
butter for serving
maple syrup for serving

Instructions

Add the flour, sugar, baking powder, and salt to a medium mixing bowl. Rinse two lemons and pat them dry. Zest the lemons until you have enough for two teaspoons. Add the zest to the bowl and whisk to blend.
Add the eggs to a liquid measuring cup and whisk for one minute to beat them and create volume. Add the beaten eggs to your mixing bowl.
Add 2 cups of milk, ¼ cup of oil and 2 teaspoons of lemon extract to the measuring cup and whisk to combine. Add that liquid to the mixing bowl. Whisk the batter just until combined, being sure to scrape along the bottom. The batter should still be lumpy.
Rinse the blueberries in cold water. (If using frozen blueberries, put them in a fine-mesh strainer and rinse until the water runs clear.) Pat dry with paper towels. Gently stir in 1 cup of blueberries to the 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 (or add cooking oil to get crispy edges on the pancakes.)
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, the edges appear dry and the first side is golden brown. Cook the second side until it is golden brown. Remove the cooked pancakes to a platter and cover them with foil to keep warm. Spray the pan with cooking spray each time before adding batter to the pan.
Serve the pancakes with butter, maple syrup, and powdered sugar, if you wish. Store any leftover batter in the refrigerator for up to two days. Refrigerate cooked pancakes for up to four days or freeze them in a zip-top freezer bag for up to three months.

Notes

To prevent frozen blueberries from making the batter purplish-green, you'll need to rinse them until the water runs clear, then pat them dry with paper towels.

Nutrition information does not include butter and syrup.

Nutrition