Lemon Blueberry Pancakes

why make this recipe

Lemon Blueberry Pancakes are a delightful twist on your classic breakfast. The combination of tangy lemon and sweet blueberries creates a flavor explosion that wakes up your taste buds. These pancakes are perfect for a special brunch or a cozy weekend breakfast. Plus, they are easy to make and will impress family and friends.

how to make Lemon Blueberry Pancakes

Ingredients :

• 1 box Aunt Jemima Pancake Mix (or your preferred brand)
• 1 egg
• Splash of heavy cream
• Splash of almond milk
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• Zest of 1 lemon
• Fresh blueberries (coated in dry pancake mix before folding in)
• 1 stick salted butter
• 1 cup granulated sugar
• 1/2 cup milk
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• Pinch of salt
• 11 oz lemon curd (Braswell’s or your favorite brand)
• Blueberry compote

Directions :

1. To make the sweet syrup, melt the butter in a saucepan over medium heat.
2. Add sugar and milk, whisking constantly.
3. Bring it to a boil for 1-2 minutes until it foams.
4. Remove from heat and stir in the baking soda, vanilla extract, and a pinch of salt.
5. Return to low-medium heat, whisking for 3-5 more minutes.
6. For the pancake batter, mix the pancake ingredients together, then fold in the blueberries that have been coated in dry pancake mix.
7. Cook the pancakes on medium-low heat for 4-5 minutes on each side until golden brown.
8. Stack the pancakes and drizzle with the sweet syrup and lemon curd. Top with blueberry compote.

how to serve Lemon Blueberry Pancakes

Serve your Lemon Blueberry Pancakes warm, stacked high on a plate. Drizzle them generously with the sweet syrup and lemon curd, and finish with a scoop of blueberry compote on top. This presentation not only looks great but brings out the delicious flavors.

how to store Lemon Blueberry Pancakes

If you have leftover pancakes, let them cool and store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them. Place parchment paper between each pancake before putting them in a freezer-safe bag. They can be frozen for up to 2 months.

tips to make Lemon Blueberry Pancakes

• Make sure to coat the blueberries in the dry pancake mix before folding them in. This helps prevent them from sinking to the bottom.
• Use fresh lemon zest for the best flavor. The zest adds a fragrant and tangy taste that enhances the pancakes.
• If you like your pancakes thicker, add a bit more pancake mix. For thinner pancakes, add a little more milk.

variation

You can switch the blueberries for other fruits like raspberries or strawberries for a different taste. Adjust the amount of lemon zest to match the fruit you choose!

FAQs

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just be sure to thaw and drain them before adding to the batter.

What can I use instead of heavy cream?
You can use whole milk, almond milk, or any milk alternative of your choice.

How can I make these pancakes gluten-free?
You can use a gluten-free pancake mix to make them gluten-free. Just check the labels to ensure other ingredients are also gluten-free.