Lemon Blueberry Pancakes

by Heather on July 7, 2011

I’m a simple breakfast kind of gal.

I usually stick with some kind of smoothie (which, if I’m honest, doesn’t detour in flavor all that much), an egg sandwich with hot sauce, or a Starbucks spinach feta wrap.  It’s just what I do since mornings are so busy and rushed and I’m already blogging and walking the dogs and having to take care of that hygiene thing.  I figure at least I’m eating breakfast, which is a far cry from my college days where I “didn’t have time to eat” until about 5pm.

 

I know not who that girl is anymore!

But over the 4th of July weekend I was able to take some time and evaluate what to make for breakfast and not care if it didn’t happen til 10am.  Since I loved the Creamy Blueberry Lime Loaf Cake so much I thought I’d do the citrus-blueberry combo yet again.  In cake form.  In PANcake form to be exact.

Once upon a time we moved from Texas to Colorado.  This is old news.  But one of the things that really helped that big transition weekend was hitting up the Cracker Barrel across the street with my mom and ordering a big stack of blueberry pancakes.  These were perfectly cooked, full of ripe blueberries, and topped with the perfect amount of butter and syrup.  It was comfort food at its finest, and since then I’ve adored adding blueberries to every stack of pancakes I can.

LEMON BLUEBERRY PANCAKES (pancake recipe based on this fantastic one)

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 1-2 cups fresh or frozen blueberries
  • zest from one lemon

Whisk together the dry ingredients and then add the wet.  Fold in the lemon zest until it is evenly distributed throughout the batter.  In a skillet over very low heat melt a sliver of butter.  Add the pancake batter in 1/4 cup portions and sprinkle with blueberries.  When the top of the pancake starts to bubble then it’s time to flip, about 1-2 minutes.  Flip carefully!  Cook another 1-2 minutes on the other side until it’s golden brown and remove from pan.  If you’re trying to make a bunch all at once it helps to turn your oven on to warm, line a baking sheet with parchment or foil, and place the finished pancakes on top to stay warm until they’re all made.  Enjoy with butter and maple syrup!

All I’m saying is it’s a good thing I woke up a little earlier today…pancakes, here I come!

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{ 22 comments… read them below or add one }

1 Nichol July 7, 2011

I bet these are amazing. My two favorite flavors for baking blueberries and lemon, YUM!

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2 Jessica @ How Sweet July 7, 2011

sooooo what do i need to do to make these magically appear in my kitchen?

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3 Heather @ Kiss My Broccoli July 7, 2011

Mmm! I love blueberry pancakes! Why have I never thought to add lemon to a recipe? These look so thick and fluffy…I’ll have to give them a try!

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4 Julie @SavvyEats July 7, 2011

These look soooo perfect. And apparently it is “post a pancake recipe on your blog” day :)

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5 Krystina (Organically Me) July 7, 2011

Lemon blueberry pancakes are my absolute favorite. :)

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6 Claire @ Live and Love to Eat July 7, 2011

I love the blueberry and lemon combo… they are perfectly golden brown too!

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7 Mrs. Fish July 7, 2011

It’s been far too long since I made cupcakes! I think I’ll fix that this weekend with these! I adore lemon and blueberries together.

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8 Lauren at Keep It Sweet July 7, 2011

These are worth changing a routine for! They look delicious!

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9 Kelly @ Laughter, Strength, and Food July 7, 2011

Mmmmm! I absolutely love blueberry pancakes and the lemon is something I never thought to add! Thanks! :-D

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10 Gina @ Running to the Kitchen July 7, 2011

I just made blueberry pancakes for breakfast this morning. Kicking myself for not adding lemon zest, what a great idea!

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11 Bianca @ Confessions of a Chocoholic July 7, 2011

Lemon and blueberries are such a great combo. I made a couple of desserts this past weekend with both, but not together! Now I want these pancakes!

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12 Estela @ Weekly Bite July 7, 2011

I’ve never put lemon zest in pancakes before. I love this idea!

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13 Salah@myhealthiestlifestyle July 7, 2011

yummmm….these would be so good in GF form (that way I can eat it without getting sick :-p)

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14 stacy July 7, 2011

Great. Now I have to go clean the drool off the laptop. ;)

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15 Cecily July 7, 2011

you can make and freeze them and pop them in the toaster on a busy morning. YUM. Sometimes i do that and just put peanut butter or almond butter and take it to go as a sandwhich.

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16 Urban Wife July 7, 2011

*Gasp* SOOO that’s the trick –>”If you’re trying to make a bunch all at once it helps to turn your oven on to warm, line a baking sheet with parchment or foil, and place the finished pancakes on top to stay warm until they’re all made. ”
Meh…now I feel kinda silly for not knowing this. I strongly despise reheating pancakes in the microwave since they always go to soggytown and no me gusta. Thanks for being a lifesaver. :)

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17 janetha @ meals & moves July 7, 2011

LOVE the duo of lemon and blueberry. LOVE LOVE LOVE.

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18 Chocolate Shavings July 7, 2011

Love all those photos!

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19 Linda @ Lemon Drop July 8, 2011

I could eat these any time of the day. I love blueberry pancakes and the added lemon is lovely!
thx for sharing :)

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20 The Food Hunter July 8, 2011

I love lemon blueberry pancakes…thanks for reminding me. I plan to make them this weekend.

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21 Kathy - Panini Happy July 9, 2011

Mmmm…they look so light and fluffy!

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22 La. August 5, 2011

Those look delish! I’m in Texas right now and I miss the dry heat of Colorado! It is nice to be back though.

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