Lemon Blueberry Pancakes

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.