RECIPE: Blueberry Lemon Pancakes

Another great recipe from Louisa of Living Lou today! If you’re reading this early enough, definitely consider whipping this up for a great Monday morning breakfast or pin it and save for a quiet weekend. My mouth is already watering!!!

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Blueberry Lemon Pancakes

by Louisa

Word on the street is that millennials spend more time planning brunch than we do actually eating it. Guilty as charged. I’ve always been a fan of brunch, well just breakfast foods in general. And I do spend quite a bit of time planning my brunches even though I have three favorite spots in Toronto and I hardly ever try anywhere new. What can I say, I’m a creature of habit. My sister used to live above of the cutest little diner (and I mean little, I think it had about five tables in it) and I’m so glad she doesn’t live there anymore because I spent way too much money on their oatmeal and don’t even get me started on their pancakes. You know you’ve got a problem when the chefs know you by name. 

So, when I was thinking of a yummy recipe to share, I immediately thought of brunch and then of pancakes because that’s my go-to order. Do you ever make your own brunch at home? Get out the orange juice and spruce up regular pancakes with some blueberries and lemon. What I love about these pancakes is that they are a classic flavor combination and perfect for summer. You could also throw some chocolate chips in here because sometimes a girl just needs a little chocolate. 

A couple of tips for today: 

1. Freezer friendly!

Ok, this is my favorite thing about these pancakes; they are freezer friendly! What I like to do is cook a whole batch of these on the weekend, then I let them cool. Once they are cool I throw them into Ziplock bags and into the freezer. You can reheat them in the toaster for a quick weekday breakfast. Trust me on this one, there’s nothing more luxurious than having pancakes on a Monday morning. 

2. Don’t overmix the batter.

I’m sure you’ve seen this one before, but be careful not to overmix the batter. This over develops the gluten and you’ll end up with rubbery pancakes. And don’t worry if there are a few lumps in the batter, these will cook out. 

Blueberry Lemon Pancakes

(makes 12)

Ingredients:

2 cups all purpose flour

2 tbsp white sugar

1 tsp baking soda

1 tsp baking powder

3/4 tsp salt

2 tsp lemon zest

1 3/4 cup milk

1 egg

3 tbsp melted unsalted butter

1 tsp vanilla extract

1 cup fresh blueberries

Vegetable oil for frying

Directions:

1. In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt and lemon zest. 

2. In microwave safe bowl, heat milk until it’s lukewarm – about 15-30 seconds. 

3. Whisk together warmed milk, egg, melted butter and vanilla extract. 

4. Pour liquid ingredients into dry ingredients and gently mix. Add in blueberries. Be careful not to overmix! 

5. Coat the pan in olive oil and heat to medium heat. Spoon batter into pan, cook for 2-3 minutes or until bubbles begin forming in the pancake batter. Flip and cook for another 1-2 minutes.