Lemon Blueberry Pancakes
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!
Equipment
- Griddle This Lodge stove-stop cast iron griddle is fantastic for making big batches of pancakes, bacon and more!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Large Whisk A must-have kitchen tool for any home baker.
Ingredients
- 2 cups flour
- 3 Tablespoons instant lemon pudding mix
- 2 Tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups milk
- 1/3 cup vegetable oil
- 1 egg
- juice and zest of 1 lemon
- 1 pint blueberries fresh or frozen
Lemon Cream Cheese Whipped Topping:
- 4 oz. cream cheese room temperature
- 1/4 cup powdered sugar
- 3 Tablespoons instant lemon pudding mix
- 1 (8 oz. carton) Cool Whip 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.
Notes
Storage: Store any leftover pancakes and lemon cream topping in the refrigerator in an airtight container. Will keep for up to 5 days refrigerated.
Nutrition
Serving: 1gCalories: 266kcalCarbohydrates: 36gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 29mgSodium: 331mgPotassium: 147mgFiber: 2gSugar: 11gVitamin A: 251IUVitamin C: 4mgCalcium: 158mgIron: 1mg
Tried this recipe?Let us know how it was!