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Blueberry Lemon Pancakes

Blueberry Lemon Pancakes

Weekend mornings are meant for a little luxury. Sleeping in until the morning sun gently wakes me, slowly bringing up the radiant light through the bedroom windows, instead of the sharp, loud beep of an alarm clock is bliss. Lazily scrolling through internet pages and listening to the morning news in pajama bottoms and a wild case of bedhead is indulgence. The smell of coffee and a small stack of pancakes with a drizzle of maple syrup is joy.

If weekends were not meant for luxury, then when?

Blueberry Lemon Pancakes

When I was younger, my mother often made pancakes for Sunday morning brunch. Eggs were scrambled, bacon was sizzling on the stove, and the maple syrup was warmed in preparation of the feast. Yet, for some unspeakable reason, I had decided I did not like pancakes, lifting my nose up at them until my mother grew exasperated. Looking back, I cannot quite understand what exactly was going on in my mind, but I do feel I owe my mother an apology. I feel a little silly now, inventing my own pancake recipes, when just years ago my mother could only get me to try a bite if she sprinkled chocolate chips over them.

I am thankful my taste buds have grown up with the rest of me.

Blueberry Lemon Pancakes

One winter weekend morning, when the sun was shining and the windows were frosted with snow, the mood felt right to stay in and have a warm breakfast. I whisked together the ingredients for blueberry lemon pancakes and heated up a frying pan. Typically, I make large pancakes, simply because they are easy to cook and I have to spend less time hovering over a griddle. For these pancakes, however, the lazy feel of the morning had spread from my head down to my fuzzy sock covered toes and I decided a true short stack was in order. I cooked the pancakes one at time, patiently trying to flip them at just the right moment (and failing, most of the time. It is still a skill I have yet to master).

A secret of the food photographers trade: hide the too dark pancakes in the middle of the stack and perhaps no one will notice. Browned or not, these pancakes punctuated the morning with just the right amount of luxury.

Blueberry Lemon Pancakes

Blueberry Lemon Pancakes are destined for weekend morning breakfasts. The pancake batter has a mixture of whole wheat and all-purpose flour to give them an extra heartiness. Speckled with fresh blueberries and lemon zest, the flavor is bold and pronounced. For true lemon lovers, you may add a tablespoon of lemon juice to give the pancakes a bit more punch. With a drizzle of maple (or blueberry) syrup, these pancakes become the weekend breakfast of champions.

One Year Ago: Basic Caramel Sauce
Two Years Ago: Meyer Lemon Curd

Blueberry Lemon Pancakes

Yields about 4 servings

3/4 cup (95 grams) all-purpose flour
3/4 cup (90 grams) whole wheat flour
1 tablespoon baking powder
2 tablespoons granulated sugar
Zest of 1 lemon
1/2 teaspoon salt
1 large egg
2 tablespoons vegetable oil
1 cup (235 ml) milk
1 tablespoon freshly squeezed lemon juice (optional)
8 ounces (225 grams) fresh blueberries

In a large mixing bowl, whisk together flours, baking powder, sugar, lemon zest, and salt. Make a well in the center and add the egg, milk, oil, and lemon juice. Stir together until combined (a few lumps are okay). Fold in the blueberries.

Pour 1/4 cup of batter onto a heated griddle and cook each side until lightly browned. Serve hot with a drizzle of maple or blueberry syrup.

Reader Comments (23)

Good morning! Just logged on & was greeted by these delectable pancakes. Gorgeous photos! I love how you stacked them atop each other. I cook a fair amount for myself, but often have friends over because I love to entertain. I always find it a challenge to cook - especially a sweet breakfast like this - and take photographs of them when I have company over. Between cooking, taking photos, and catching up ... there is only so much I can juggle! What is your secret? When you have a posting in mind, do you typically cook/bake for yourself?
So yoummy blog!:)
I love .
Greeting from Poland;)
02.24.2013 | Unregistered CommenterWaniliowa Chmurka
Mari-- I usually bake/cook for myself or my close family. Since it can often take me awhile to take photographs, they are the ones that don't mind eating lukewarm food or reheating it when I finally wrap up a photoshoot. Sometimes I'll just make a very large batch and photograph the leftovers. I don't ever bake/cook for company and photograph it simply because you are right--it is a lot to juggle. Baking for myself just makes things easier.
02.24.2013 | Registered CommenterKristin Rosenau
I also hated pancakes when i was younger. Maybe because my mother always made the thin English pancakes, not big fluffy ones. I prefer to cook special breakfast for myself so i am not catering to anyone else taste but mine. I am going to try a mango and blueberry one this weekend!
I just discovered your blog. I love it!
02.24.2013 | Unregistered CommenterLetizia
Mmmm what a fabulous way to start the day!
Thank you, Kristin! Photographing the leftovers makes a lot of sense (will have to try that), since oftentimes once the food or dessert is plated, it's only so long that I want to wait before eating it! Great to have the support & understanding of loved ones!
These look just perfect. I will happily take the slightly burnt ones in the middle, because I am a weirdo and like slightly burnt pancakes. I suspect I developed this taste in order to get myself invited over for more pancakes.
02.24.2013 | Unregistered CommenterSarah
Pancakes are completely perfect. These are gorgeous.
I always have to have chocolate chips in pancakes- they are so good that way!
That is one gorgeous stack. And I love sleeping in on the weekends, it's one of the simple pleasures in life.
What a gorgeous stack of pancakes, with stunning photography!!!
Good Morning, I just found your blog and I have to say I really enjoy it. Wonderful recipes and beautiful pictures. I must try this pancake recipe.
02.25.2013 | Unregistered CommenterStefanie
Delectable stacks of pancakes! Yum :)
02.25.2013 | Unregistered CommenterAlanna
I made myself a stack AND a large pancake recently because, well, it was Fat Tuesday and days like that need to be taken advantage of - guilt free. I love how the blueberries burst on the tongue - these look delicious!
You make pancakes look so beautiful, which I find hard to do since pancakes are sort of an ugly food :P
What a stack! Gorgeous and delicious!
That's one delicious stack of pancakes!
I love blueberries, you've inspired me to make these pancakes fir Sunday morning brunch this weekend. :-) thank you!
03.7.2013 | Unregistered CommenterRita
Those are the most perfect stacked pancakes I've ever seen. I literally want to take a bite! Is it breakfast yet???
I made these quick this morning for my significant other before he went to work for the day. They were great great great, we liked them very much! Didn't zest the lemon, wish I would've! Did use the juice though and could taste the lemony goodness just a teeny hint in each pancake. I used the exact amount of everything listed (even down to a fourth cup of batter per pancake) and they turned out perfect, just like the photos. Thanks so much for this spectacular recipe with simple ingredients!
07.9.2013 | Unregistered CommenterPK
Discovered your blog last week and within hours had a list of 20+ recipes bookmarked to try. Made these this afternoon for an (extremely) late brunch for my younger sister and dad and decided not to half the recipe, figuring we'd find a way to shovel the extra few down. So glad for that, because these turned out amazing!!! It made about nine HUGE pancakes, but they were devoured in minutes! I was wary about adding in the lemon juice, as lemon and milk shouldn't really mix too often, but honestly....these were so so great. Thank god my mom was out grocery shopping, or we'd have had to share with her as well. Can't wait to make them again
08.12.2013 | Unregistered CommenterNour

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