Lemon Blueberry Pancakes Maple Syrup (Printable Version)

Fluffy lemon blueberry treats topped with warm maple syrup for a delightful breakfast.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup whole milk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract
10 - Zest of 1 large lemon
11 - 2 tablespoons lemon juice

→ Add-ins

12 - 1 cup fresh blueberries

→ For Serving

13 - 1 cup pure maple syrup, warmed
14 - Additional butter, optional

# How to Make It:

01 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until homogenous.
03 - Pour the wet mixture into the dry ingredients and gently stir until just combined, leaving some lumps to preserve fluffiness.
04 - Carefully fold fresh blueberries into the batter to prevent breaking them.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Spoon approximately 1/4 cup batter per pancake onto the skillet. Cook 2 to 3 minutes until bubbles form on surface and edges appear set.
07 - Turn pancakes and cook for an additional 1 to 2 minutes until golden brown and fully cooked through.
08 - Transfer cooked pancakes to a plate and cover loosely to retain heat. Repeat with remaining batter and serve stacked topped with extra blueberries, optional butter, and warmed maple syrup.

# Expert Insights:

01 -
  • They're fluffy enough to feel indulgent but light enough that you won't need a nap afterward.
  • The lemon and blueberry combination tastes elegant without requiring you to wake up at dawn to start cooking.
  • Your kitchen will smell so good that people will actually want to hang out with you on a weekend morning.
02 -
  • If your first pancake spreads too thin or comes out tough, that's your test run; adjust your heat slightly up or down for the rest and don't beat yourself up.
  • Letting the batter rest for five minutes before cooking makes them noticeably fluffier because the flour fully hydrates and the leavening agents have time to work.
  • Frozen blueberries work just as well as fresh if you don't thaw them first; cooking them while frozen prevents them from bleeding into the batter.
03 -
  • Use a ladle or a 1/4-cup measuring cup to pour batter so each pancake is consistent in size and cooks evenly.
  • If your griddle or skillet is uneven in temperature, rotate your pancakes halfway through cooking the first side so they brown evenly and the edges don't cook faster than the center.

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