Super Fluffy Lemon Blueberry Pancakes Recipe

5 from 16 votes

Super Fluffy Lemon Blueberry Pancakes Recipe

Ready in a handful of minutes and with few ingredients, these are the fluffiest of all pancakes, a classic family weekend breakfast!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Brunch, Dessert

Cuisine: American, British

Diet: Vegetarian

Servings: pancakes

Calories: 142kcal

Author: Elle John

Ingredients

200 g Self-Raising Flour
1 teaspoon Baking Powder
2 tablespoon Caster Sugar
1 Egg
300 ml Milk Semi-Skimmed or Full Fat preferred
zest of half a lemon
125 g Fresh Blueberries
Cooking Spray for cooking

Metric - US Customary

Instructions

To eliminate all knots, in a large bowl, sieve the flour and baking powder, then add the sugar, and mix.
Form a hole in the middle of the dry mix – like a volcano – and add the egg and half of the milk; with a fork or whisk, start incorporating the wet mix and dry mix together.
Once half of the wet mix is incorporated, add the rest of the milk to the bowl, and continue mixing with the fork until the batter is smooth and has no knots.
NOTE: Do not overmix the batter, but stop as soon as the ingredients arerall incorporated.
Add half of the blueberries and the lemon zest to the batter and give it a quick stir.
Put a large frying pan on the hob to warm up on medium heat and once warm, cover it with some cooking spray [or butter or unflavored oil].
Once this is warm, add three tablespoons of batter to the pan to create a pancake; each pancake should be about 4-5 inches [10-12 cm] in width.
NOTE: Add each tablespoon of batter on top of the other. This will make the batter spread slowly, but the pancakes will be extremely fluffy.
Keep cooking the pancakes on a low to medium flame.
After a 2-3 of minutes, bubbles will appear all over the surface of the pancake and the batter will start to thicken and cook through; at this time they are ready to be flipped.
Once flipped, cook on low heat for a further two or three minutes, until the batter is cooked through and through, then remove from the pan and set aside, covering with a clean teatowel to keep them warm and moist.
Repeat the same process for all pancakes.
Serve the pancakes with the remaining blueberries on top, enjoy!

Notes

Storage

In the fridge: Store the lemon blueberry pancakes in an airtight container for up to three days in the fridge.
In the freezer: Once cold, separate the pancakes with a sheet of parchment paper and then wrap them tightly in clingfilm. Store them frozen for up to three months.

Reheating

In the microwave
In a toaster
On a frying pan on a low flame

Amendments

Fruit: Blueberries can be swapped for blackberries, strawberries, or raspberries.
Lemon: Lemon zest can be swapped for lemon extract.
Sugar: Caster sugar can be swapped for muscovado or dark brown sugar for a deeper, caramel-like note.
Milk: This recipe has been tested with semi-skimmed and full-fat milk. Good dairy-free alternatives are soy, oat, or almond milk.
Cooking Spray: This can be swapped for butter, or any unflavored oil, such as canola oil, sunflower oil, or vegetable oil.

Add ons

Chocolate chips
Maple Syrup
Whipped Cream
Chocolate or Strawberry Syrup
Powdered Sugar [Icing Sugar]

Nutrition