Blueberry Lemon Pancakes – $5 Dinner Challenge

Breakfast for dinner…a smart way to reduce your grocery budget…simply incorporate 1 of these meals into your weekly meal plan and be on your way to spending less!

Making pancakes from scratch has been something I have done for many years!  I had lots of fun coming up with (and tasting) a bunch of different pancakes for my Breakfast and Lunch Cookbook.  This is not a recipe in the cookbook, but will give you a sense of the pancake recipe goodness that awaits you in the next book!!!

Here’s the trick. And you must do it this way.

Toss some blueberries, fresh or frozen, with some lemon juice…then sift some powdered sugar over the top before folding them into the batter!!!

Gives plain old blueberry pancakes an extra burst of lemony sweetness!

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Blueberry Lemon Pancakes

Yield – 6-7 servings

Preparation Time – 10 minutes

Cooking Time – 15 minutes

Ingredients

  • 2 eggs
  • 1/3 cup oil
  • 2 1/4 cups milk
  • 1/2 cup sugar
  • 2 cups flour
  • 2 Tbsp baking powder
  • 1 tsp salt
  • About 1 1/2 cup blueberries (I was planning on using 2, but *a child that shall remain unnamed* kept stealing them from my measuring cup!)
  • 2 Tbsp lemon juice
  • About 3 Tbsp powdered sugar

Directions

  • In a mixing bowl, whisk the eggs, oil, milk and sugar.
  • In a separate bowl, mix together the flour, baking powder and salt. Pour into the wet ingredients and whisk until batter is smooth.
  • In that same dry ingredient bowl, add the blueberries and toss with the lemon juice. Sift some powdered sugar over the top and then fold into the pancake batter.
  • Make the pancakes on whatever griddle you’ve got.

  • Pour maple syrup over the top (free, using Amazon credit from Swagbucks!)

  • Cut.

  • And eat!!!

  • Hello Mr. Burst of Lemony Sweetness!

(And if there are any left to freeze, these are totally freezable. Is that word?!)

Makes 20 1/4 cup pancakes.

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Comments

  1. Nicola says

    YUM! I just made a big batch of blueberry pancakes today. I wish I had read this first.

    About how many does this recipe yield?
    Nicola

  2. Christina says

    I have a question I love to make blueberry pancakes but the batter never really cooks around the blueberries very well. Any suggestions.
    Oh and I have found this recipe as well for pancakes. It is IHOP’s recipe.
    1 ¼ cup all purpose flour
    1 egg
    1 ½ cups butter milk
    ¼ cup sugar
    1 heaping tsp baking powder
    1 tsp baking soda
    ¼ cup oil
    pinch of salt.

    • says

      @Christina,

      I have noticed the same thing…I cook them over a little lower heat than normal…maybe 285-290 on my electric griddle and let them cook a little longer. Lower heat won’t turn them brown…and longer will get that pesky batter right around the blueberries. Also, I press them down a few times with my spatula after I flip them. :)

  3. says

    I love breakfast for dinner too! I often turn to pancakes, omelets or something similar for dinner when I’m stumped for ideas or in a hurry. Doesn’t hurt that breakfast foods are usually very economical.

  4. says

    I just made these this morning for my family . . . I’ve never seen my kids eat pancakes so fast – plus they totally forgot to ask for syrup!!!! That there’s a good recipe when you don’t need extra sugar to give it taste!! Awesome!

  5. Rebecca says

    Thanks for the recipe. I made these for brunch at church yesterday and they were YUMMY! I loved how the lemon stuck with the blueberries. Just like you said- Mr. Burst of Lemony Sweetness. :)

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