Fluffy Lemon Blueberry Pancakes
These lemon blueberry pancakes are sweet and zesty. The flavor is so complex, yet this is one of the easiest recipes to throw together. This is one of our favorite breakfast staples for our family and I am happy it can be yours too.
Servings
4people
Servings
4people
Ingredients
Lemon-Blueberry Syrup
Pancake Batter
Instructions
Lemon-Blueberry Syrup
  1. In a food processor, add in all the ingredients and then blend until fully combined.
  2. Pour contents into saucepan and let it simmer on med-high until it starts to thicken. (The liquid will continue to thicken once you take it off the heat–so don’t let it reduce down too much.)
Lemon-Blueberry Pancakes
  1. Add all the ingredients (except coconut oil and blueberries) into your food processor. Blend until the batter is smooth. Fold in blueberries.
  2. In a large skillet on med-low, add in about 1 tsp of coconut oil and let it melt. (You are going to need to keep adding more coconut oil to the pan between each set of pancakes.) Allow the pan and oil to be nice and hot before adding the batter.
  3. Using a 1/4 measuring cup to scoop, pour batter onto skillet.
  4. After the pancakes begin to bubble on top, flip them over. After they have browned on both sides, put the pancakes aside and continue to cook the rest on the pan.
  5. Serve with your warm, lemon blueberry syrup and enjoy!