Just in time for the weekend, I bring you my first breakfast recipe! Weekend breakfasts is something I look forward to all week, a holdover from the days when my parents would make pancakes (colored with food coloring), waffles, and biscuits and gravy on lazy Saturday mornings. With spring on the (distant) horizon, I recently found myself looking to change up my regular breakfast rotation of chocolate pecan waffles and chocolate banana pancakes. Not that there’s anything wrong with chocolate and more chocolate, but as the temperature rises above freezing and all the snow starts to melt I find myself itching to try something new.
Something about lemon screams spring to me. And berries, even if they are thawed from the freezer, are a bright reminder of better things to come. Even though I chose blackberries for this recipe, any berry would work. (This was supposed to be a recipe for strawberry lemonade pancakes, but when I opened the freezer on Saturday morning I suddenly recalled that I had used all the strawberries earlier in the week.) Even the taste tester, who really doesn’t care for lemon and would rather have chocolate pecan waffles year-round, agreed that these were delicious.
If you are lucky enough to be enjoying the beautiful spring weather this weekend, these pancakes will be the perfect start to your day! Or, if you-like me-are unfortunate enough to call the northern United States home, these pancakes will serve as a reminder of better days to come. As you zip up your winter coat for the 10,000th time, go outside, and just try to be happy that it’s not below zero, the lingering taste of these pancakes will make your winter day a teensy bit brighter. And whatever you do, don’t get your snow boots back out of the closet, even though you know you put them away prematurely. Because no matter what the temperature says, the calendar-and these pancakes-say it’s spring!
This recipe was inspired by a lemon pancake recipe in Deliciously Organic, a great cookbook and healthy eating resource.
- 2 cups whole wheat flour
- 3 tbsp. coconut sugar (regular sugar, honey, or maple syrup should work here, but I have not tested it to be sure)
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup greek yogurt
- ¾ cup almond milk (regular milk will also work)
- 3 tbsp. coconut oil melted (butter could be substituted)
- 2 eggs
- ½ cup lemon juice
- Butter or Coconut Oil for frying
- 1 cup fresh or frozen blackberries, thawed if frozen (any berry will work)
- ½ cup maple syrup
- In a large bowl, combine dry ingredients.
- In a separate bowl, combine yogurt, milk, coconut oil, and eggs.
- Combine wet and dry ingredients.
- Add lemon juice to mixture.
- Mash berries in small bowl. Add syrup.
- Heat griddle, cast iron pan, or skillet to medium-high. Melt butter or coconut oil in pan.
- Spoon batter into pan. I usually use a ⅓ cup measuring cup.
- Drizzle blackberry and maple syrup mixture into batter. About 1 tbsp. per pancake would be good, but it is really based on personal preference.
- Heat until batter starts to bubble and bottom begins to brown. Flip and cook additional 2-3 minutes or until browned.
- Clean skillet between batches because the blackberry swirl will make it very sticky.
- Serve with leftover blackberry syrup, maple syrup, blackberry preserves, butter, or desired toppings.
Many thanks for writing Blackberry Lemonade Pancakes - FoodioCentric, truly love
it.
Thank you for the feedback! I am glad you enjoyed it!