Blueberry Lemon Pancakes are an absolutely delicious breakfast option that is perfect for any time of year. The tangy and bright flavor of lemon pairs perfectly with the sweetness of blueberries, making these pancakes a family favorite.
Course Breakfast
Cuisine American
Keyword blueberry lemon pancakes
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 10pancakes
Calories 218kcal
Author Sue Ringsdorf
Ingredients
2largeeggs- separated
2 cupsbuttermilk
1/4cupunsalted butter- melted
2teaspoonsvanilla extract
1/4cupgranulated sugar
2 ¼cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonkosher salt
2cupsblueberries- frozen or fresh
1/4cupfresh lemon juice
the zest of two lemons
butter, syrup, or blueberry compote- to serve
Instructions
Prep lemons. Zest two large lemons. Use a citrus press to squeeze enough lemon to equal 1/4 cup.
Separate Eggs. Separate the egg yolks and whites and place yolks in a large bowl and the whites in a separate small bowl.
Combine wet ingredients. To the egg yolks, add the remaining wet ingredients – the buttermilk, (slightly cooled) melted butter, fresh lemon juice, and vanilla. Use a whisk to combine well.
Combine dry ingredients. In a separate bowl, combine the flour, sugar, baking soda, baking powder, salt, and lemon zest.
Add dry ingredients to wet. Pour the dry ingredients into the bowl with the wet ingredients, and use a spoon to mix until just combined. A few small lumps are ok.
Whip the egg whites. Use a hand-held mixer to whip the egg whites until peaks form.
Fold in egg whites to batter. Use a rubber spatula to gently fold the egg whites into the pancake batter. Don’t whip the batter; just use a gentle hand to fold it together.
Add blueberries. Finally, add two cups of fresh or frozen blueberries to the pancake batter. Stir gently.
Rest. Let the batter rest for about 10-15 minutes so that it thickens. This will guarantee an airy pancake that will soon become a family favorite.
Cook pancakes. In a pancake griddle or nonstick skillet, add a drizzle of oil over medium heat, and then add about 1/3 cup of batter for each pancake. Cook until you see little bubbles and then gently flip to cook the other side until golden brown.
Serve. Serve these fluffy pancakes with butter and syrup or some blueberry compote.
Notes
Storing and Freezing:
STORE. Store leftover pancakes in an airtight container in your refrigerator for 4-5 days.
FREEZE. These blueberry pancakes are easy to freeze for later. Just place a piece of parchment paper between each pancake and place in a large freezer bag.
Note: Some bleeding of the blueberries is normal. It adds a beautiful hue to the batter!