Blueberry Lemon Pancakes

Pancakes bursting with fresh flavor. That’s how I would describe these blueberry lemon pancakes. These pancakes are sweet, but not too sweet. They are just the right balance between sweetness and tartness.

The thing to remember with blueberry pancakes is that you need to look for the best and sweetest fresh blueberries to incorporate into your batter. You will definitely taste the difference.

Ingredients

2 cups flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups milk
2 eggs
1 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
2 tablespoon butter, melted
Additional butter to grease the pan
6 to 8 ounces of fresh blueberries (the sweeter the better)

Steps to Fresh and Flavorful Blueberry Pancakes:

Sift all of the dry ingredients in a large mixing bowl. I used my Stainless Steel Flour Sifter by AMCO Houseworks (no affiliate relation) to do the job. Using a sifter will get your dry ingredients incorporated more evenly and will also sift out any impurities from the flour.

Sift dry ingredients.

Add the milk, eggs, vanilla extract, lemon juice, and melted butter. Mix until a smooth batters forms.

Pancake batter.

Heat a little of the butter on medium heat. Lower the heat to low-medium.
Add a ladle full of the pancake batter to the pan. I am using a regular soup ladle.

Ladle of pancake batter.

Add a small hand full of the fresh blueberries to the pancake. Cook until small bubbles form on the top and the blueberries are ready to burst with flavor. If the dough is uneven, you can fill the gaps with a little extra dough.

Blueberry pancakes getting ready to burst with flavor.

At this point the bottom of the pancake should be set. Using a wide metal spatula, flip the pancake over. Now, cook the pancake until the bottom is done.

Deliciously Fresh Blueberry Pancakes.

For more delicious breakfast ideas, visit our breakfast page.