Lemon Blueberry Pancakes

These Lemon Blueberry Pancakes are thick, fluffy, and delicious. They only require one bowl and can be whipped up in 20 minutes or less.

I’m not kidding when I say these Lemon Blueberry Pancakes have been my go to recipe for breakfast this whole week. They satisfy my sweet tooth and leave my guilt free after eating them since they only include wholesome ingredients.

These pancakes include 6 main ingredients, flour, milk, baking powder, salt, maple syrup, and apple cider vinegar. I added lemon juice to really bring the citrus flavor out. However, if you are not a big fan of lemon you do not have to add it to your batter.

For these Lemon Blueberry Pancake toppings I added coconut yogurt, blueberries, lemon and maple syrup. I really love how the tart lemon highlights the sweet blueberries and maple syrup flavors.

Although, I used these toppings for my pancakes any type of fruit taste wonderful with this recipe. I have changed my toppings up multiple times when I eat them for leftovers. Some fruit that I have used before are blackberries, strawberries and, mango.

One of my favorite part about them is that they taste even better as leftovers. I have found popping them in my toaster heats them perfectly without over cooking them, which I have done in the microwave many times.

Lemon Blueberry Pancakes

  • Servings: 3-4
  • Difficulty: easy
  • Print

These Lemon Blueberry Pancakes are thick, fluffy, and delicious. These pancakes only require one bowl and can be whipped up in 20 minutes or less.


Ingredients

  • ⅓ cup lemon juice
  • 1 cup milk
  • 1 cup flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 Tbsp maple syrup or agave
  • 1 Tbsp apple cider vinegar

Directions

  1. In a large bowl combine the flour, baking powder, salt, lemon juice, milk, maple syrup and apple cider vinegar and whisk together until a thick batter is formed.
  2. Heat a large lightly oiled pan on medium heat. Scoop 1/ 4 of a cup of pancake batter on the pan.
  3. Cook pancake until you see bubbles break the surface then flip (around 2 minutes). Cook each pancake until golden brown.
  4. Top with berries, coconut yogurt, and syrup and serve immediately.
  5. Leftovers will last 3 days in the fridge and a 2 weeks in the freezer.

Make it Your Own

  • Add additional toppings to your pancakes. Some of my favorites include berry jam, yogurt, fresh fruit, and agave or maple syrup.
  • Don’t like your pancakes to fluffy? Add milk to make your batter thin before pan frying them.
  • Making these pancakes for more than 2 people? Double the recipe.

3 replies to “Lemon Blueberry Pancakes

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