Strive my baked blueberry lemon pancake squares for a fast and simple breakfast on these busy mornings. They’re bursting with flavors and so scrumptious.
Blueberry lemon is considered one of my favourite taste mixtures, and properly 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 you probably have little ones and your mornings are busy attempting to get everybody prepared. You’ll be able to prep these tasty pancake squares to make mornings a bit of simpler. The recipe makes 12 pancake squares, 157 energy every, and 4PP if you’re following WW.
Substances used
- Self-rising flour
- Buttermilk
- Eggs
- Greek yogurt
- Lemon
- Blueberries
Ideas and Solutions
I desire contemporary blueberries on this recipe, you need to use frozen blueberries if you’d like, they are going to in all probability change the colour up a bit as you combine them.
I exploit vanilla greek yogurt only for a bit of additional flavoring and I’ve even used flavored yogurts resembling blueberry and lemon. Any greek yogurt you may 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 if you happen to use them in different recipes be at liberty to take action. You can even add a drop of honey to the batter if you wish to sweeten it up a bit of. Including some syrup afterward is one other nice method to sweeten them up.
Some different/additional add-ins
- Chocolate chips
- Sprinkles
- Blackberries, strawberries, raspberries
- Nuts
Storing and re-heating
Hold leftovers saved in an hermetic container within the fridge for 2-3 days. To reheat you’ll be able to pop them within the toaster or warmth them up within the microwave. These will freeze properly making them an important 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 contemporary lemon zest
- 1.5 cups contemporary 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 properly, 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 prime. Let cool for five minutes then minimize into 12 equal squares, 3 down, 4 throughout.
