Fluffy Blueberry and Lemon Pancakes

Blueberry and lemon pancakes, quick and easy, made from scratch pancakes, bursting with juicy blueberries. Light and fluffy, delicious with a drizzle of maple syrup.

This is a lovely pancake recipe, made from scratch. It's easy to do, and we've added some juicy blueberries and lemon to give added flavor.

The addition of lemon makes the pancakes tender, and gives them a pleasant sharpness against the sweet, juicy blueberries.

These pancakes aren't particularly sweet, but if you eat them with a drizzle of maple syrup, the sweetness is just right.

If you intend to eat them on their own, and you do want a sweeter pancake, just add another tablespoon of sugar to the batter.

For this recipe, we've whisked the egg white separately and just gently folded it into the batter at the end.

This is so we can add extra air to the batter, and what you end up with is incredibly fluffy pancakes!

It does take an extra few minutes to do it this way but it's certainly worth it.

Can I use other fruit in pancakes?

Yes indeed! You can use apple, rhubarb and strawberries.

Why aren’t my pancakes fluffy?

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough.

Also, when you add the whisked egg whites, be sure to gently fold them into the pancake batter so as not to knock the air out.

Prep time

5 - 10 minutes

Cook Time

5 minutes

Serves

6 pancakes

Ingredients

1 Cup or 125 g All Purpose Flour
2 Tablespoon Sugar
½ Teaspoon Baking Powder
Pinch Salt
1 egg, Separated
1 Cup Blueberries, fresh or frozen
⅔ cup or 150 ml of Milk
1 lemon, Juice & Zest
1 Teaspoon Vanilla Extract
1 tablespoon Vegetable Oil or spray for cooking

Instructions

1.    Separate egg yolk from the white and place in separate mixing bowls. 

2.   In one bowl, add the sieved flour, baking powder, salt, sugar. Then add the vanilla, milk, lemon juice and zest, and egg yolk. Whisk to make pancake batter

3.   Whisk egg white in a separate bowl and whisk until fluffy soft peaks

4.   Add the blueberries to the pancake batter. Just fold in until combined.

5.   Add the whisked egg white and fold into the batter mix

6.   Heat a pan with a drop of oil and place 2 tablespoons of batter in the pan on low heat. Repeat until all the batter is used up.

Once golden, turn the pancake over and allow to cook until both sides are golden   

7.   Serve with maple syrup and enjoy.

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