Attempt my baked blueberry lemon pancake squares for a fast and straightforward breakfast on these busy mornings. They’re bursting with flavors and so scrumptious.
Blueberry lemon is considered one of my favourite taste mixtures, and effectively I like pancakes so why not put them collectively! These baked blueberry lemon pancakes are scrumptious and nice for meal prep for the week, particularly in case you have little ones and your mornings are busy making an attempt to get everybody prepared. You’ll be able to prep these tasty pancake squares to make mornings somewhat simpler. The recipe makes 12 pancake squares, 157 energy every, and 4PP in case you are following WW.
Elements used
- Self-rising flour
- Buttermilk
- Eggs
- Greek yogurt
- Lemon
- Blueberries
Suggestions and Solutions
I desire recent blueberries on this recipe, you need to use frozen blueberries if you’d like, they’ll in all probability change the colour up a bit as you combine them.
I exploit vanilla greek yogurt only for somewhat further flavoring and I’ve even used flavored yogurts comparable to blueberry and lemon. Any greek yogurt you might have in your fridge will work on this recipe.
You’ll discover there is no such thing as a added sugar on this recipe, the lemon juice and zest assist with the general taste and I discover it doesn’t want sugar. If you wish to add in some sugar different in the event you use them in different recipes be at liberty to take action. You may as well add a drop of honey to the batter if you wish to sweeten it up somewhat. Including some syrup afterward is one other nice solution to sweeten them up.
Some different/further add-ins
- Chocolate chips
- Sprinkles
- Blackberries, strawberries, raspberries
- Nuts
Storing and re-heating
Maintain leftovers saved in an hermetic container within the fridge for 2-3 days. To reheat you possibly can pop them within the toaster or warmth them up within the microwave. These will freeze effectively making them an amazing choice for meal prep.
Baked blueberry lemon pancake squares
4PP every, 157 energy
- 3 cups self-rising flour
- 2.5 cups low-fat buttermilk
- 2 eggs
- 2 tbsp plain or vanilla greek yogurt
- Juice of 1 lemon
- 1 tbsp recent lemon zest
- 1.5 cups recent blueberries
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Preheat the oven to 400F, spray a 9×13 dish with some nonstick spray.
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In a bowl whisk the eggs, then stir within the yogurt and milk.
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Slowing combine within the flour, stirring effectively, then add the lemon juice and lemon zest
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Very gently fold within the blueberries, then pour the batter out into the casserole dish.
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Bake within the oven for 25-Half-hour, till golden brown on high. Let cool for five minutes then lower into 12 equal squares, 3 down, 4 throughout.
