Lemon Blueberry Pancakes

These fresh lemon blueberry pancakes are bursting with fresh blueberries and have a hint of lemon flavor to them. Spice up Sunday breakfasts with these quick and simple pancakes. 

My boys love pancakes, they could eat them for breakfast, lunch and dinner – but they were getting tired of the same old, same old. So I decided to try adding some fresh blueberries and some lemon extract; the final decision –  they absolutely loved them! 

Lemon Pancakes TOTS

 

What you will need: 

  • 2 cups all purpose flour
  • 5 tsp. baking powder
  • 2 tsp. baking soda
  • 2 Tbsp. granulated sugar
  • good pinch of salt
  • 2 1/2 cups of buttermilk
  • 2 Tbsp. canola oil
  • 2 large eggs
  • 2 tsp. pure lemon extract
  • 1 1/4 cups fresh blueberries

Heat a griddle to med/low heat

In a large bowl, combine flour, baking soda, baking powder, salt and sugar together.

In a large measuring cup add the buttermilk, the oil, eggs and extract. Mix well.

Pour the liquid ingredients into the dry ingredients and stir to combine. Fold in blueberries.

Let sit for a few minutes.

Using a 1/4 cup measuring cup, ladle the mixture onto the griddle and cook for about 3 minutes a side, or until golden brown.

You can keep these warm in a low heated oven.

Serve with butter and maple syrup, or fresh fruit and whipped cream.

Lemon Blueberry Pancakes

 

Lemon Blueberry Pancakes
Yields 18
Fluffy buttermilk pancakes loaded with fresh blueberries and lemon
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Prep Time
5 min
Cook Time
6 min
Prep Time
5 min
Cook Time
6 min
Ingredients
  1. 2 cups all purpose flour
  2. 5 tsp. baking powder
  3. 2 tsp. baking soda
  4. 2 Tbsp. granulated sugar
  5. good pinch of salt
  6. 2 1/2 cups of buttermilk
  7. 2 Tbsp. canola oil
  8. 2 large eggs
  9. 2 tsp. pure lemon extract
  10. 1 1/4 cups fresh blueberries
Instructions
  1. Heat a griddle to med/low heat
  2. In a large bowl, combine flour, baking soda, baking powder, salt and sugar together.
  3. In a large measuring cup add the buttermilk, the oil, eggs and extract. Mix well.
  4. Pour the liquid ingredients into the dry ingredients and stir to combine. Fold in blueberries.
  5. Let sit for a few minutes.
  6. Using a 1/4 cup measuring cup, ladle the mixture onto the griddle and cook for about 3 minutes a side, or until golden brown.
  7. You can keep these warm in a low heated oven.
  8. Serve with butter and maple syrup, or fresh fruit and whipped cream.
Adapted from Nurse Loves Farmer
TOTS Family, Parenting, Kids, Food, Crafts, DIY and Travel http://totsfamily.com/
Lemon Blueberry PancakesThese lemon blueberry pancakes are great for any time of the day. Simple, nutritious and very tasty. Eat them for breakfast, lunch or dinner! 

Enjoy!

 

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