The fresh, delicious flavors of lemon and blueberry come together in these fluffy Lemon Blueberry Pancakes. Topped with a delicious lemon cream cheese whipped topping, and fresh blueberries, these make for an amazing breakfast or brunch!
I think I can say with a fair amount of confidence that pancakes are one of my all-time favorite comfort foods. Most Saturday mornings at our house are filled with the fresh smells of pancake batter sizzling on a hot griddle. My son loves my Chocolate Chip Pancakes, but I especially love fruit filled pancakes, like these fluffy Lemon Blueberry Pancakes.
No need for a box mix pancake batter than can often lead to dry, heavy cakes. These pancakes are light, fluffy and loaded with fresh delicious flavor! To add extra lemon flavor, I’ve added lemon pudding mix, along with lemon juice and lemon zest to the batter. As for the blueberries, feel free to use either fresh or frozen.
Feel free to top your pancakes with your favorite syrups, or whip up this fantastic lemon cream cheese whipped topping. It’s wonderfully complementary to the pancakes, and adds an amazing creamy, delicious texture. It’s amazing on waffles and French toast, too!
Here’s the recipe for these amazing Lemon Blueberry Pancakes:
Lemon Blueberry Pancakes
Ingredients
- 2 c. flour
- 3 Tbsp. instant lemon pudding mix
- 2 Tbsp. sugar
- 4 tsp. baking powder
- 1/2 tsp. salt
- 2 1/2 c. milk
- 1/3 c. vegetable oil
- 1 egg
- juice and zest of 1 lemon
- 1 pint of fresh or frozen blueberries
Lemon Cream Cheese Whipped Topping:
- 4 (oz.) cream cheese, room temperature
- 1/4 c. powdered sugar
- 3 Tbsp. instant lemon pudding mix
- 1 (8 oz.) container, frozen whipped topping, thawed
Instructions
- To make the whipped topping, cream together the room temp cream cheese, powdered sugar, and pudding mix until creamy and smooth. Fold in the whipped topping until completely combined. Refrigerate until ready to serve.
- In a mixing bowl, whisk together the flour, pudding mix, sugar, baking powder, and salt. To the dry ingredients, add the milk, oil, egg and lemon juice and zest. Whisk well to combine all ingredients until nearly lump free.
- Preheat a griddle over medium heat, and generously grease with shortening. Pour on batter on to the hot griddle. Sprinkle each pancake with 10-12 blueberries. When the pancakes begin to bubble through, check the bottom to see if golden brown. Flip pancakes and cook for 1-2 minutes longer or until golden brown on each side.
- When ready to serve top pancakes with the whipped topping and enjoy right away. Refrigerate any leftovers in an airtight container for up to 1 week. Pancakes can also be frozen. If freezing, separate pancakes with waxed or parchment paper to prevent from sticking together.
I hope these pancakes inspire you to enjoy some delicious comfort food on a lazy Saturday or Sunday morning. Weekends were made for pancakes! Enjoy! ~Erin
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