Picture this: it’s early morning and your family is still asleep.
The sun has just risen, you’ve made yourself a cup of coffee or maybe a pot of tea, and get to just enjoy the stillness of the early morning before the world wakes up.
While everyone sleeps, you think about breakfast.
Maybe you have family or friends visiting from out of town and want to impress them with a special meal, or maybe it’s just your crew rolling out of bed starving- either way, these Whole Wheat Lemon Blueberry Pancakes are sure to be a show-stopper, every time.
They’re perfectly fluffy (despite being made with whole wheat flour), packed full of lemon flavor thanks to the juice and zest of two whole lemons, and studded with warm berries- either fresh, or pulled straight from the freezer.
They’re the perfect vehicle for a big drizzle of maple syrup and a generous slather of grass-fed butter, but are equally delicious with a dollop of whipped cream or thick greek yogurt and an extra handful of berries.
The best part? They’re made in just 1-bowl with less than 10 ingredients, and come together in about 20 minutes. That means you have ample time to relax and enjoy your cup of coffee before everyone else wakes up- no need to rush.
Heck, you can even write down the recipe (or, you know, print it or screenshot it, since we’re in the 21st century, after all) and hand it over to your partner, kids, or friends to make once they wake up. There’s no rule that states you are responsible for making breakfast just because you happen to be awake first.
The recipe, as written, yields 6 pancakes; perfect for two or three people, depending on how hungry you are and whether or not you’re eating anything else on the side. If you’re feeding a crowd, this recipe easily doubles or triples. Don’t worry- I kept all the measurements at whole or simple numbers, to help make the math a little easier on your morning brain.
If you’re a fan of lemon and blueberry, you are going to be OBSESSED with these pancakes. They’re simple, healthy, tender + fluffy, perfectly sweet, satisfying, and absolute bliss on a weekend morning.
If you try them out, let me know what you think! Leave comment below or take picture and share it with me on Instagram. I love seeing my recipes in your kitchen!
Whole Wheat Lemon Blueberry Pancakes
Ingredients
- 2 whole lemons
- 1/4 + cups milk unsweetened almond, coconut, or cow's milk all work here
- 1 large egg**
- 1 Tablespoon maple syrup
- 1 Tablespoon olive oil
- 1 cup white whole wheat flour*
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup blueberries fresh or frozen
Instructions
- 1. Place a large skillet over medium-low heat to start warming up.
- 2. Zest and juice the lemons into a glass measuring cup (fish out any seeds that may have fallen in). Then, add enough milk to reach 3/4 cup total of liquid.
- 3. Pour milk/lemon mixture into a mixing bowl and add egg, maple syrup, and olive oil. Whisk to combine. Add all remaining ingredients (flour, baking powder, salt, blueberries), and stir with a spoon until just combined.
- 4. Increase the heat on your skillet to medium, and grease the pan with butter. Use a 1/2 cup dry measuring cup to scoop as many pancakes as will fit onto the pan. Cook for about 2 minutes per side, or until starting to bubble on top and brown on the bottom, then flip and cook another 2 minutes. Repeat with remaining batter until all pancakes are cooked. Serve immediately, topped with maple syrup and butter, if desired.
- 5. Leftover pancakes keep well in the fridge for up to 5 days. I recommend reheating them in your toaster or on a pan to get them warm and crisp again.
Notes
**Vegan friends: a flax egg (1T ground flax + 3T water) works beautifully in these pancakes! Adapted from my Fluffy Whole Wheat Pancakes