Lemon Blueberry Pancakes Recipes

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LEMON-BLUEBERRY PANCAKES



Lemon-Blueberry Pancakes image

One word for these lemon-blueberry pancakes ... delicious! Serve with butter and real maple syrup.

Provided by IronChefLaurie

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 8

Number Of Ingredients 10

1 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon white sugar
½ teaspoon salt
1 cup milk
1 egg
½ tablespoon butter, melted and slightly cooled
1 lemon, zested
2 teaspoons oil, or as needed
1 cup frozen blueberries, or as needed, thawed
Calories123.4 calories
Carbohydrate19.6 g
Cholesterol24.8 mg
Fat3.3 g
Fiber1.1 g
Protein3.8 g
SaturatedFat1.2 g
Sodium297.1 mg
Sugar3.7 g

Steps:

  • Sift together flour, baking powder, sugar, and salt in a large bowl.
  • Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
  • Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BLUEBERRY PANCAKES



Blueberry Pancakes image

Provided by Trisha Yearwood

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk, plus more if needed
1 cup sour cream
1 stick butter, melted
1/2 teaspoon lemon zest

Steps:

  • Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
  • Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

LEMON BLUEBERRY PANCAKES



Lemon Blueberry Pancakes image

Provided by Ree Drummond : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups plus 1 tablespoon cake flour
3 tablespoons sugar
1 heaping tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups evaporated milk (more if needed)
1 lemon, zested and juiced (more juice if lemon isn't very juicy)
2 tablespoons butter, melted, plus more softened for serving
1 1/2 teaspoons vanilla extract
1 large egg
1 cup blueberries
Maple or pancake syrup, warmed, for serving
Calories444 calorie
Fat13 grams
SaturatedFat8 grams
Cholesterol92 milligrams
Sodium617 milligrams
Carbohydrate66 grams
Fiber2 grams
Protein12 grams
Sugar22 grams

Steps:

  • Heat a heavy skillet or grill over medium-low heat.
  • In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
  • In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
  • Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
  • Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
  • Serve with more softened butter and warm syrup.

LEMON BLUEBERRY PANCAKES



Lemon Blueberry Pancakes image

These are a nice change from your everyday pancakes. The lemon, blueberry, buttermilk flavors go nicely with the brown sugar, but plain sugar is fine. Also, I thought that the pecans are a nice touch, but any nut or no nuts are fine. Serve the pancakes with your favorite syrup. If you can't serve the pancakes right of the stove, preheat the oven to 200°F and stack finished ones in some foil.

Provided by SnowHat

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 large egg
1 tablespoon lemon, zest of, grated
3/4 cup buttermilk
3 tablespoons brown sugar, packed
2 tablespoons butter, melted and cooled
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries
1/4 cup pecans, coarsely chopped
Calories294.7
Fat12.7
SaturatedFat4.8
Cholesterol70
Sodium493.1
Carbohydrate39.8
Fiber2.4
Sugar16.3
Protein6.9

Steps:

  • In a medium bowl, whisk together egg, lemon zest, buttermilk, brown sugar, and butter.
  • Set aside.
  • In a large bowl, combine flour, baking powder, and salt.
  • Add dry ingredients to wet ingredients.
  • Stir until just combines.
  • Stir in blueberries and pecans.
  • Spray a nonstick skillet with butter spray.
  • Heat over medium high heat.
  • When skillet is hot, add 1/4 cup of batter.
  • Cook until the edges of the pancake bubble and burst.
  • Turn over with spatula.
  • Cook until underside is golden brown.
  • Repeat with remaining batter.
  • Serve with favorite syrup.

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