Fluffy Lemon Blueberry Pancakes (gluten free!)

I’ve bought brunch and vivid, recent citrus flavors on the thoughts and I’m not mad about it. After sharing all of my finest lemon recipes with you final weekend I bought much more excited to share this superb recipe that simply so occurs to be good for Mom’s Day brunch (and actually any day). I do know you’re all obsessive about this lemon blueberry baked oatmeal, so prepare for a brand new strategy to take pleasure in these scrumptious flavors.

These are one of the best, fluffiest lemon blueberry pancakes you’ll ever eat. I imply, simply take a look at that stack! Not solely is the feel *chef’s kiss* with these stunning golden edges, however these pancakes additionally pack 9g of protein per serving due to greek yogurt. I made these infants gluten free for you utilizing gluten free oat flour, which, as by now, you may simply make proper at house.

Don’t neglect these cute little poppy seeds for an additional spring-y vibe, and make sure to prime your stack with further berries & maple syrup. As all the time I’ve included loads of methods to customise these pancakes to your liking, so add them to your brunch menu ASAP!

The whole lot you’ll must make lemon blueberry pancakes

These wholesome lemon blueberry pancakes are naturally sweetened, full of protein, and bursting with recent lemon taste. What extra might you need? Right here’s every part you’ll must make them:

• Flour: we’re utilizing oat flour to provide these pancakes the right texture. Hold them gluten free through the use of gluten free oat flour, and see under for learn how to make your individual oat flour proper at house!
• Baking staples: you’ll additionally want baking powder (not soda!), salt, and poppy seeds for that lemon poppy seed taste.
• Yogurt: I like to make use of vanilla greek yogurt or siggi’s plant primarily based yogurt to maintain the pancakes dairy free, however any greek yogurt will do! Yogurt provides the right quantity of moisture and a lift of protein.
• Egg: you’ll want 1 egg on this recipe to assist maintain the pancakes collectively.
• Lemon: we’re getting all the lemon taste from recent lemon juice and zest.
• Milk: you’ll additionally want a little bit milk of selection for moisture. I like to make use of unsweetened vanilla almond milk.
• Sweetener: we’re including only a tablespoon of coconut sugar to naturally sweeten the pancakes. You’ll even be including some vanilla extract and almond extract for superb taste — the almond extract makes the pancakes style like your fav lemon poppy seed bread or cake!
• Combine-ins: don’t neglect the recent blueberries, and avoid wasting to sprinkle on prime!
• Oil: to cook dinner the pancakes you’ll additionally want olive oil, coconut oil, butter, or vegan butter.

Customise these wholesome lemon blueberry pancakes

There are a couple of tweaks to those straightforward lemon blueberry pancakes that you would be able to make that can nonetheless maintain them scrumptious and fluffy! Right here’s what I can advocate:

• Hold them dairy free: merely use your favourite dairy free yogurt and dairy free milk. You’ll additionally need to cook dinner the pancakes in oil or vegan butter.
• For the blueberries: be happy to make use of raspberries as a substitute, they’ll be scrumptious!
• For the coconut sugar: you may as well use common, natural cane sugar as a substitute.

Can I take advantage of a distinct flour?

Sadly, I can’t advocate an alternative choice to the oat flour, however you may simply make your individual flour proper at house utilizing rolled oats! Get all of my suggestions & tips right here and add your oat flour proper into this lemon blueberry pancake recipe. Keep in mind to make use of gluten free rolled oats if you happen to’d wish to maintain these pancakes gluten free.

Add a little bit further pleasure

To make these lemon blueberry pancakes further particular, enhance the almond extract to 1/2 teaspoon. The flavour is superb, belief me! Particularly if you happen to love almond taste.

make good lemon blueberry pancakes

1. Whisk the dry components. Begin by whisking collectively the oat flour, baking powder, poppy seeds and salt.
2. Combine the moist components. In a separate bowl, whisk collectively the yogurt, egg, lemon juice & zest, milk, sugar, vanilla and almond extracts.
3. Mix the batter. Add the dry components to the moist and blend till simply mixed. If the batter appears too thick, simply add one other tablespoon of milk. Fold within the blueberries.
4. Cook dinner your pancakes. Coat a griddle with butter or oil and place it over medium warmth. Drop 1/4 cup of batter for every pancake and cook dinner for 2-4 minutes till the pancakes puff up and also you see bubbles on the sides, then flip & cook dinner till golden brown. Keep in mind to get all of my finest suggestions for cooking pancakes right here!
5. High & serve. When you’ve cooked your whole pancakes, prime with further blueberries and a drizzle of maple syrup and luxuriate in!

Hold your pancakes heat for brunch

For those who’re serving breakfast or brunch for a crowd, be happy to make these gluten free lemon blueberry pancakes forward of time and maintain them heat within the oven! Merely place your oven at 200 levels F, add your pancakes to a baking sheet or oven-safe plate, and place them within the oven till you’re able to serve.

Freezer-friendly lemon blueberry pancakes

Sure, you can also make these fluffy lemon blueberry pancakes forward of time and serve them at a later date!

1. Place the pancakes on a baking sheet so that they aren’t touching and place them within the freezer for half-hour (that is known as a flash freeze).
2. Place the frozen pancakes in freezer secure luggage or containers and freeze for as much as 3 months.
3. As soon as able to reheat, merely add pancakes to a plate and microwave for 30-60 seconds or till heat.

Extra pancake recipes you’ll love

Get all of my superb pancake recipes right here!

I hope you like these superb lemon blueberry pancakes. For those who make them make sure to go away a remark and a ranking so I understand how you appreciated them!

Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats