Wake up your mornings with a burst of flavor and nutrition by trying these delightful Lemon Blueberry Chia Pancakes! Imagine fluffy pancakes infused with the zesty brightness of lemon and the sweet juiciness of blueberries, all while being packed with the goodness of chia seeds. Perfect for a weekend brunch or a quick weekday breakfast, these pancakes are not just a treat for your taste buds but also a powerhouse of health benefits. Get ready to impress your family and friends with this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup chia seeds
- 1 cup milk
- 1/4 cup lemon juice
- 1 cup blueberries
- 2 tablespoons sugar
Instructions
- In a large mixing bowl, combine the all-purpose flour, baking powder, chia seeds, and sugar. Whisk the dry ingredients together until well blended and no lumps remain.
- In a separate bowl, pour the milk and fresh lemon juice. Allow the mixture to sit for 2-3 minutes to create a buttermilk-like consistency, which will help activate the baking powder and create a tender pancake.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the pancakes tough. The batter should be slightly lumpy.
- Gently fold in half of the fresh blueberries into the batter, reserving the remaining berries for topping.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour the batter onto the hot skillet, leaving space between each pancake.
- Cook the pancakes for 2-3 minutes or until small bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate and repeat the process with remaining batter.
- Serve the pancakes warm, garnished with the remaining fresh blueberries and a drizzle of maple syrup or lemon zest if desired.
Tips
- Don’t Overmix: When combining wet and dry ingredients, stir gently until just combined. Overmixing can lead to tough pancakes, so embrace those slightly lumpy batter textures!
- Let the Buttermilk Sit: Allowing the milk and lemon juice to sit for a few minutes creates a buttermilk-like consistency, which helps activate the baking powder for fluffier pancakes.
- Use Fresh Blueberries: For the best flavor, opt for fresh blueberries. If using frozen, make sure to thaw and drain them to prevent excess moisture in your batter.
- Control the Heat: Keep your skillet at medium heat. If it’s too hot, the pancakes will burn on the outside while remaining raw inside. You can test the heat by sprinkling a few drops of water on the skillet—if they sizzle, it’s ready!
- Keep Pancakes Warm: As you cook the pancakes, place them on a warm plate in the oven (set to low) to keep them warm and fluffy until you’re ready to serve.
- Get Creative with Toppings: Besides maple syrup, try adding a dollop of Greek yogurt, a sprinkle of lemon zest, or a handful of nuts for added texture and flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 9g
Fat: 8g
Saturated Fat: g
Cholesterol: 5mg
