Can I use frozen blueberries?

Yes, you can use fresh or frozen with the same results. I recommend wild blueberries because they're smaller and distribute through the batter more easily. When you use fresh berries, you'll have those true purple berry pockets and light beige batter. When you use frozen berries, they turn your whole batter slightly purple.

Why are my pancakes not fluffy?

Either you overmixed the batter or you didn't add enough raising agent. Double-check if you used the right amount. You want to whisk the batter until it's just mixed. You don't want to beat it like eggs so it deflates and creates thin dense pancakes.

Fluffy Lemon Blueberry Pancakes

Name: Lemon Blueberry Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 ¼ cup flour (I used Bob’s Red Mill 1:1 gluten-free flour); 2 tsp baking powder; ½ tsp baking soda; 2 large eggs; 1 tbsp fresh lemon zest; ¼ cup freshly squeezed lemon juice; 2 tbsp maple syrup; 3 tbsp melted butter; 1 tsp vanilla extract; ½ tsp sea salt; 2 cups buttermilk; 1 cup blueberries (fresh or frozen, I used frozen wild blueberries); Butter of cooking oil for cooking pancakes; For serving: maple syrup, yogurt, nut butter, berries

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5 from 9 reviews

Lemon Blueberry Pancakes

Recipe by Veronika Sykorova

These Lemon Blueberry Pancakes are extra fluffy and bursting with flavor. They're easy to make, perfect for brunch and they're freezer-friendly!

Total Time30 minutes
Yield3-4 1x
DietVegetarian

Ingredients

Units Scale

2 1/4 cup flour (I used Bob’s Red Mill 1:1 gluten-free flour)
2 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 tbsp fresh lemon zest
1/4 cup freshly squeezed lemon juice
2 tbsp maple syrup
3 tbsp melted butter
1 tsp vanilla extract
1/2 tsp sea salt
2 cups buttermilk
1 cup blueberries (fresh or frozen, I used frozen wild blueberries)
Butter of cooking oil for cooking pancakes
For serving: maple syrup, yogurt, nut butter, berries

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Instructions

In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
In a large bowl whisk together eggs, lemon zest, lemon juice, maple syrup, melted butter, vanilla extract, and sea salt. Whisk until well mixed.
Add buttermilk and whisk briefly again.
Add the dry ingredients to the wet ingredients and whisk and fold gently to mix. Do not overmix.
When the batter is just mixed together, fold in the blueberries.
Heat a large pan over medium-high heat.
Add butter and form pancakes using a spoon. Don’t overcrowd your pan. I do 3-4 pancakes on a 12 inch pan.
Cook for 2-3 minutes on each side or until golden on both sides. Flip when bubbles start to appear and the sides are set. Lower the heat if needed.
Keep your cooked pancakes warm in a preheated oven at 170F (75C) on a baking sheet until you finish cooking the rest of the batter.
Serve with your favorite toppings and enjoy!

Notes

Vegan buttermilk - Measure 2 cups almond milk and remove 2 tbsp. Add 2 tablespoons of lemon juice or apple cider vinegar and stir gently. Let the mixture sit for 5-10 minutes. It’s ready when it slightly thickens and curdles.

Keep your pancakes warm - Preheat your oven to 170F (75C). Lay your finished pancakes in a single layer on a baking sheet and keep them in the oven while you cook the rest of the batter to keep them warm.

Storing - Store the pancakes in an airtight container in the fridge for 4-5 days. Or store in a freezer-safe container in the freezer for up to 2-3 months.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Pancakes
Method: Stovetop
Cuisine: American

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Find it online: https://thehealthfulideas.com/lemon-blueberry-pancakes/