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Blueberry pancake recipe

Sandhya Rathore 0 Comments
Exploring Global Flavors on Your Breakfast Plate
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Blueberry pancake recipe

Author: Sandhya Rathore Cooking Method: Courses: , Recipe Keys: Kids
Prep Time 10 mins Cook Time 5 mins Rest Time 5 mins Total Time 20 mins
Best Season: Suitable throughout the year

Description

Indulge in the perfect blend of fluffy pancakes and juicy blueberries with our

Blueberry Pancakes topped with a hint of refreshing lemon zest. This easy-to-

follow recipe guarantees a delightful breakfast treat that will leave your taste

buds craving for more. Whether you're a breakfast enthusiast or just looking to

elevate your morning routine, these pancakes are a surefire way to start your

day on a sweet note

ingredients for Blueberry Pancakes with Lemon Zest

Instructions Blueberry Pancakes with Lemon Zest

    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    • In a separate bowl, whisk together the buttermilk, egg, and melted butter.
    • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
    • Gently fold in the blueberries and lemon zest.
    • Heat a griddle or non-stick skillet over medium heat and lightly grease with cooking spray or butter.
    • Pour 1/4 cup of batter onto the griddle for each pancake.
    • Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
    • Serve the pancakes warm, topped with additional blueberries, a drizzle of maple syrup, and a sprinkle of lemon zest.
Nutrition Facts
Amount Per Serving
Calories 280kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 5g25%
Cholesterol 70mg24%
Sodium 420mg18%
Total Carbohydrate 40g14%
Dietary Fiber 2g8%
Sugars 12g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • For extra fluffiness, let the pancake batter rest for 5-10 minutes before cooking.
  • Frozen blueberries can be used in place of fresh ones; just be sure to thaw and drain excess liquid.
  • Experiment with different toppings like whipped cream, yogurt, or additional fruits for a personalized touch.
 
Keywords: flour,blueberries,lemon zest,

Frequently Asked Questions

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Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. Keep in mind that whole wheat flour may produce denser pancakes compared to those made with all-purpose flour.

Can I make these pancakes ahead of time?

Absolutely! You can make the pancake batter ahead of time and store it covered in the refrigerator overnight. Alternatively, you can also bake the pancakes ahead of time, store them in the refrigerator, and reheat them when ready to serve.

Can I freeze the baked pancakes?

Yes, you can freeze the baked pancakes for future use. Wrap individual portions tightly in plastic wrap or aluminum foil, place them in a freezer-safe bag or container, and store them in the freezer for up to 2-3 months.

What's the best way to reheat the pancakes?

To reheat individual portions, you can microwave them for 30-60 seconds or until heated through. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed to your liking.

Can I add additional ingredients to the pancake batter?

Absolutely! Feel free to customize the pancake batter by adding ingredients such as chocolate chips, chopped nuts, or diced fruits for added flavor and texture.

Are these pancakes suitable for dietary restrictions?

Yes, you can adapt the recipe to accommodate various dietary restrictions. For example, you can use gluten-free flour for a gluten-free version, or substitute dairy-free milk and butter for a vegan-friendly option.

How long do the baked pancakes stay fresh?

Stored properly in an airtight container in the refrigerator, the baked pancakes should stay fresh for 2-3 days. If frozen, they can last for up to 2-3 months.

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