Lemon Blueberry Pancakes Recipe

Enjoy these easy lemon blueberry pancakes with your favorite syrup, blueberry sauce, or a lemon sauce for a delicious, fluffy breakfast. They are easy to make for an everyday breakfast but special enough for a big brunch or festive weekend morning. The bright flavor of the lemon makes this recipe a delight that you'll come back to time and again. The combination of the sour citrus and the sweet blueberries is absolute perfection. The citrus provides a nice counterbalance to the sweetness of the berries. Use a zester tool to easily remove the lemon zest from the fruit. If you are using frozen blueberries, you'll want to let them thaw prior to making the pancakes. As they thaw, they will likely release juices. Prior to using the thawed blueberries, be sure to drain the juice from the berries. If you don't, the pancakes batter will be too liquidy and will likely turn a blue color from all the berry juice. For a brunch or special breakfast, serve these pancakes with hot, crispy bacon, a fruit salad, and some coffee and mimosas. For a fancy touch, dust some powdered sugar on top of the pancakes once they are made. If you don't have blueberries or don't like them, strawberry pancakes are also very tasty. You'll want to cut up the berries into small, evenly sized pieces. You can also use frozen strawberries, but be sure to thaw them completely and follow the tip about draining the berry juice prior to adding to the pancake batter. You could also try limes or oranges instead of lemons. Zest and juice the lime or orange as you would a lemon for a tasty twist on the citrus flavor.