Springtime Lemon Blueberry Pancakes

Name: Springtime Lemon Blueberry Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1.5 cups All-purpose flour; 2 tbsp Granulated sugar; 1.5 tsp Baking powder; 0.5 tsp Salt; 1 cup Milk (any kind); 1 large Egg; 2 tbsp Unsalted butter, melted; 1 tbsp Lemon zest (from 1 large lemon); 1 cup Fresh blueberries; As needed Maple syrup, for serving

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These light and airy pancakes are a delightful breakfast or brunch treat, combining the sweetness of ripe blueberries with the refreshing tang of lemon. They are easy to make and bring a cheerful, seasonal touch to any table, perfect for a cozy March weekend. Enjoy them with a drizzle of maple syrup and perhaps a dollop of yogurt or whipped cream for an extra special treat.

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Prep Time10 min

Cook Time20 min

Servings4 servings

DifficultyEasy

Equipment

Large bowlMedium bowlWhiskGriddle or non-stick panSpatula

Instructions

1
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure there are no lumps.
2
In a separate medium bowl, whisk together the milk, egg, melted butter, and lemon zest until well combined.
3
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. The batter should be slightly lumpy; do not overmix. Gently fold in the fresh blueberries.
4
Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter for each pancake onto the hot surface, leaving some space between them.
5
Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancakes. Flip carefully and cook for another 1-2 minutes until cooked through.
6
Serve immediately with your favorite toppings, such as maple syrup, extra fresh blueberries, or a dollop of whipped cream.

Nutrition

Calories350 kcal

Protein9g

Fat12g

Carbohydrates

Frequently Asked Questions

Why are my pancakes flat?

Pancakes can be flat if the baking powder is old (check its expiry date), or if the batter is overmixed. Overmixing develops gluten, making pancakes tough and less fluffy. Mix only until just combined, even if there are a few lumps.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter, as they can bleed color. Gently fold them in while still frozen. You might need to cook the pancakes for an extra minute or so per side.

Can I prepare the batter ahead of time?

It's best to make pancake batter fresh, as the baking powder starts to react once wet ingredients are added, losing its leavening power over time. However, you can mix the dry ingredients the night before and store them in an airtight container.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.