LEMON-BLUEBERRY PANCAKES
One word for these lemon-blueberry pancakes ... delicious! Serve with butter and real maple syrup.
Provided by IronChefLaurie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Sift together flour, baking powder, sugar, and salt in a large bowl.
- Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
- Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 19.6 g, Cholesterol 24.8 mg, Fat 3.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 297.1 mg, Sugar 3.7 g
LEMON BLUEBERRY PANCAKES
Provided by Ree Drummond : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a heavy skillet or grill over medium-low heat.
- In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
- In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
- Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
- Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
- Serve with more softened butter and warm syrup.
Nutrition Facts : Calories 444 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 92 milligrams, Sodium 617 milligrams, Carbohydrate 66 grams, Fiber 2 grams, Protein 12 grams, Sugar 22 grams
BLUEBERRY & LEMON PANCAKES
Get kids to help prepare a batch of American-style pancakes. The zesty-berry topping makes these a healthy brunch option
Provided by Good Food team
Categories Breakfast
Time 30m
Yield Makes 14-16
Number Of Ingredients 9
Steps:
- First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with the fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.
- Pour the milk into a measuring jug. Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.
- Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps. Bubbles will appear on top as the pancakes cook - turn them at this stage, using the metal spatula to help you. Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.
Nutrition Facts : Calories 69 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
LEMON BLUEBERRY PANCAKES
Lemon yogurt gives these hearty pancakes a fluffy texture and delectable flavor. My son couldn't get enough of them the first time we had them the first time we had them for breakfast. Top each stack with extra yogurt and berries.-Ann Flores, Seneca, Kansas
Provided by Taste of Home
Time 30m
Yield 8 pancakes,4 servings, 2 per serving.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk egg, 1/2 cup yogurt, milk, oil and lemon juice until blended. Combine the flour, sugar substitute, baking powder, baking soda and salt. Make a well in the center. Pour yogurt mixture into the well; stir just until moistened. Gently fold in 1 cup blueberries., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with remaining yogurt and blueberries.
Nutrition Facts : Calories 283 calories, Fat 10g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 809mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
LEMON RICOTTA PANCAKES
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.
Provided by Genevieve Ko
Categories pancakes, main course
Time 20m
Yield 8 to 10 small pancakes
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
- Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
- Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.
More about "lemon blueberry pancakes recipes"
LEMON BLUEBERRY PANCAKES - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (1)Category Baking, Breakfast, Main DishServings 4Total Time 20 mins
- Heat heavy skillet or grill over medium low heat.In a medium bowl, mix flour, salt, baking powder, and sugar.
- Set aside. In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest.
LEMON BLUEBERRY PANCAKES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.7/5 (20)Calories 187 per servingCategory Breakfast
- In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine. In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
- Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps--don't over-mix the bater. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.
- Grease the warm skillet with butter or non-stick cooking spray. Use a 1/4 measuring cup to spoon the batter onto the pan. Cook until the bottom of the pancakes are golden and bubbles come to the surface. Flip to the other side and cook until golden.
LEMON BLUEBERRY AND RICOTTA PANCAKES - JO COOKS
From jocooks.com
FLUFFY LEMON BLUEBERRY PANCAKES - MY KITCHEN LOVE
From mykitchenlove.com
LEMON BLUEBERRY PANCAKES - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
EASY LEMON BLUEBERRY PANCAKES – A COUPLE COOKS
From acouplecooks.com
BLENDER LEMON BLUEBERRY PANCAKES - FIT FOODIE FINDS
From fitfoodiefinds.com
LEMON BLUEBERRY PANCAKES (FLUFFY & SWEET) | SOMEWHAT …
From somewhatsimple.com
4.4/5 (12)Total Time 15 minsCategory BreakfastCalories 226 per serving
- In a medium bowl, whisk together the flour, baking powder, sugar, salt, and lemon zest. In a small bowl or measuring cup, whisk together the eggs, oil, milk, vanilla, and lemon extract.
- Pour the wet ingredients into the dry ingredients, and mix until just combined (small lumps are okay). Gently fold in the blueberries. Let the batter rest ten minutes.
- While the batter is resting, preheat a skillet or griddle. Lightly butter the preheated griddle and pour the batter by 1/4 cup scoops onto the griddle (I always use a measuring cup so they're all the same size).
- Cook 3-4 minutes or until there are bubbles throughout the top of the pancakes, and the edges of the pancakes look dry. Flip the pancakes and cook for another minute or until lightly browned on the bottom.
25 EASY BLUEBERRY DESSERTS - BLUEBERRY DESSERT RECIPES - THE …
From thepioneerwoman.com
VEGAN LEMON BLUEBERRY PANCAKES - MY QUIET KITCHEN
From myquietkitchen.com
LEMON BLUEBERRY PANCAKES WITH LEMON MASCARPONE - CARRIE'S …
From carriecarvalho.com
LEMON BLUEBERRY PANCAKES - HEAVENLY HOME COOKING
From heavenlyhomecooking.com
LEMON BLUEBERRY PANCAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON BLUEBERRY PANCAKES (READY IN 30 MINUTES)
From ifyougiveablondeakitchen.com
RICOTTA PANCAKES - ONCE UPON A CHEF
From onceuponachef.com
WHOLE WHEAT YOGURT PANCAKES WITH BLUEBERRIES - RECIPE
From cooks.com
BLUEBERRY LEMON DUTCH BABY. - HALF BAKED HARVEST
From halfbakedharvest.com
FLUFFY LEMON BLUEBERRY PANCAKES (GLUTEN FREE!) | AMBITIOUS KITCHEN
From ambitiouskitchen.com
THE BEST LEMON BLUEBERRY PANCAKES RECIPE - DESSERTS & DRINKS
From dessertsanddrinks.com
31 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER
From epicurious.com
LEMON CURD – A COUPLE COOKS
From acouplecooks.com
BUCKWHEAT BLUEBERRY WAFFLES RECIPE - NYT COOKING
From cooking.nytimes.com
LEMON BLUEBERRY PANCAKES • PANCAKE RECIPES
From pancakerecipes.com
EASY BLUEBERRY BUTTERMILK PANCAKES RECIPE (WITH LEMON) - PARADE
From parade.com
BEST LEMON-BLUEBERRY CHEESECAKE RECIPE - HOW TO MAKE LEMON …
From delish.com
LEMON BLUEBERRY PANCAKES {SO FLUFFY} - CAKEWHIZ
From cakewhiz.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #pancakes-and-waffles #breakfast #fruit #vegetarian #dietary #berries #blueberries #citrus #lemon
You'll also love