Ingredients for Lemon Blueberry Pancakes

This lemon blueberry pancakes recipe is based on my fluffy Greek yogurt pancakes. There’s enough lemon to peek through with a tangy citrus zing. Here’s what you’ll need for these pancakes:

• All purpose flour: You can also use half and half all purpose and whole wheat flour: you may need a splash of extra milk.
• Baking powder, sugar and salt: The expected cast of baking characters.
• Egg: An egg binds the batter and adds richness.
• Milk: You can use 2% or any type you have on hand, including non-dairy milk.
• Greek yogurt: I always have Greek yogurt in the refrigerator, so I prefer using that to buttermilk. Greek yogurt pancakes get just as tangy and creamy!
• Lemon juice and zest: Always use a fresh lemon for lemon recipes, never bottled juie.
• Neutral oil or olive oil: I like using olive oil, but you can also use grapeseed, organic canola oil, or organic vegetable oil
• Blueberries: Fresh or frozen work here! Don’t defrost berries before using them.

The Right Way to Add Blueberries to Pancakes

Here’s the biggest mistake people make with blueberry pancakes: they add the blueberries to the pancake batter. What’s wrong with that? Well, there’s a better way to add berries to pancakes. How should you add berries to pancakes?

• Pour the batter onto the griddle, then place the blueberries on top of each pancake. Why?
• This makes for even blueberry distribution! Place the berries in the batter itself and it makes lumpy pancakes and uneven distribution. You’ll thank us later.

Tips for Using Frozen Berries

Got loads of fresh blueberries for these lemon blueberry pancakes? Perfect! Fresh berries are our favorite for adding to blueberry pancakes. But guess what? Frozen are just as good!

Here’s a question: do you need to thaw frozen blueberries for pancakes? Good news: no! There’s no need to thaw frozen berries because they defrost as part of the cooking process. Defrosting blueberries can be a messy business, and once they’re thawed they can make purple streaks in baked goods and pancakes. So just pop them in frozen: it works like a charm!

Variations and Substitutions

Want a vegan variation on these lemon blueberry pancakes recipe? Here’s what to do to make it plant-based:

• Substitute almond milk for the milk and Greek yogurt. Use 1 cup almond milk total, then add a few more splashes to get to a pourable consistency.
• Use a flax egg for the egg. A flax egg is simply flax seed plus water, combined to form a gel that’s used in vegan baking. It acts as a binder just like a real egg.

Or, go to Vegan Blueberry Pancakes and add 2 tablespoons lemon juice and 2 teaspoons lemon zest.

Ingredients You’ll Need

Sure, there are bean soups with dried beans and crockpot recipes that simmer for hours. Those are great—but I also love fast and easy soups where you don’t need to think ahead. (That’s my vibe.) So, I created this classic bean recipe, which requires just over 30 minutes and 3 cans of beans. Here’s what you’ll need:

• Canned beans: Two cans navy beans and one can kidney beans is what I like to use, but you can use any type you have on hand.
• Fire roasted tomatoes: This type of tomatoes tastes smoky and developed right out of the can (see below).
• Vegetables: Onion, carrots, celery, and garlic make an aromatic base.
• Olive oil: My go-to olive for sauteing the mirepoix (onion, carrot and celery).
• Vegetable broth: You can also use chicken broth or homemade vegetable broth if you keep it around.
• Spices: I add smoked paprika, cumin, fennel seeds, and kosher salt.

How To Make Pickled Vegetables

Making these mixed vegetable quick pickles requires no fancy equipment. You’ll need two quart-sized mason jars for this refrigerator pickle recipe, and that’s really it! Here are the basic steps (or go to the full recipe below):

1. Wash the jars thoroughly and air-dry them.
2. Cut the vegetables however you like. We prefer carrots and cucumbers to be sliced length-wise, but you can make them any shape you want.
3. Put the mixed vegetables into mason jars. It’ll take some elbow grease to get everything into the jars, but you want the veggies to be snugly packed in along with the herbs and spices.
4. Make the brine. Heat the ingredients over the stove to allow the kosher salt and sugar to dissolve fully. Once the brine starts to boil, remove it from the heat and carefully pour it over the veggies. Close the jars and refrigerate!
5. Allow to sit in the refrigerator for at least 24 hours before tasting them.

Ingredients You’ll Need

Here’s what you’ll need to make cafe con leche:

• Strong coffee or espresso: Spanish coffee is usually darker than standard American drip, so I use dark roast beans here for the most authentic flavor. I like Moka pot coffee, which makes it closest to what I remember. Espresso works well too, as does French press espresso.
• Whole milk. It’s the ideal richness for pairing with the bittersweet coffee. Of course, American milk tastes a little different than Spanish milk, in a way I can’t quite describe. Want to make dairy free cafe con leche? Oat milk is your best bet. It’s the dairy-free milk that froths the best. It won’t taste quite the same, but it’s still delicious.
• Sugar. This is traditional; see below for more about how to sweeten cafe con leche.

How to Make Cafe con Leche

1. Brew the coffee. Make ½ cup (4 oz) of strong dark roast coffee in a Moka pot, or pull a double shot of espresso.
2. Heat and froth the milk. Steam ½ cup (4 oz) whole milk using an espresso machine, using the instructions for stretching the milk to 20 to 25% in height: see How to Steam Milk. Or, froth the milk with a hand-held frother, French press, or whisk. The best tool is a frother if you have it, but a French press also works great. A whisk makes very large bubbles in the foam, but it works for cafe con leche: go to How to Froth Milk.
3. Sweeten and combine. Stir the sugar into the hot coffee first so it dissolves completely, then pour in the milk and serve right away.

Love espresso? You can also try more of my espresso drinks, like a Latte, Americano, Macchiato, Cappuccino, Flat White, Mocha, Iced Latte or Iced Vanilla Latte

More Coffee Drinks

• French Press Coffee
• Pour Over Coffee
• Cafe au Lait
• Cortado
• Gibraltar
• Cold Brew Coffee
• French Press Cold Brew