Blueberry Lemon Lactation Pancakes Recipe
Perfect for breakfast whether you're breastfeeding or not! These blueberry lemon lactation pancakes can be made ahead and frozen for a quick breakfast.
How to Make the Best Blueberry Lemon Lactation Pancakes
Nutritious, Make-Ahead Breakfast for Busy Mornings
These blueberry lemon lactation pancakes are a game-changer for busy parents and anyone looking for a wholesome breakfast that can be prepared ahead of time. The combination of tart Meyer lemon and sweet blueberries creates a bright, flavorful pancake that’s as delicious as it is nutritious. Whether you’re breastfeeding or simply want a more nutritious pancake option, the addition of ground flaxseed and brewers yeast adds protein, omega-3s, and B vitamins.
Perfect for Meal Prepping
One of the best features of this recipe is its freezer-friendly nature. You can make a batch on the weekend and freeze them for quick weekday breakfasts. Simply pop them in the toaster or toaster oven for a warm, home-cooked meal in minutes. The lemon zest and fresh blueberries ensure these pancakes taste far better than store-bought frozen versions, making them ideal for meal prepping and saving time during hectic mornings.
Customize to Your Taste
The optional fenugreek can be adjusted to taste, and you can use either fresh or frozen blueberries depending on what you have on hand. The lemon flavor pairs beautifully with the floral notes of the fenugreek and the earthiness of the brewers yeast. Serve these pancakes with your favorite toppings—fresh fruit, yogurt, honey, or a drizzle of maple syrup—to create a complete, satisfying breakfast.
Blueberry Lemon Lactation Pancakes
Perfect for breakfast whether you're breastfeeding or not! These blueberry lemon lactation pancakes can be made ahead and frozen for a quick breakfast.
Ingredients
Main Ingredients
Instructions
Preparation
- Zest the Meyer lemons and set aside. In a medium bowl, combine the milk and Meyer lemon juice and let sit.
Combine Dry Ingredients
- In a large bowl, combine all the dry ingredients—flour, flaxseed, brewers yeast, fenugreek (if using), baking soda, salt, and sugar. Whisk together.
Combine Wet Ingredients
- Add the reserved lemon zest and lightly beaten eggs to the milk and lemon juice mixture. Whisk in melted (but not hot) unsalted butter.
Make the Batter
- Pour the wet ingredients into the bowl of dry ingredients. Whisk until just combined; the batter should still be lumpy.
- Let sit for 3 to 5 minutes before making the pancakes. If using frozen blueberries, you can add them to the batter now or top each pancake before flipping.
Cook the Pancakes
- Heat an electric griddle to 375°F or a cast iron or non-stick pan and brush with butter.
- Pour about 1/3 to 1/2 cup of batter onto the cook surface for a 6-inch pancake.
- Cook about 2.5 minutes, or until you see bubbles start to form and the edges are cooked. Flip and cook another 60 to 90 seconds.
Freezing Instructions
- Stack the pancakes no more than 6 in a stack, with a small piece of parchment or wax paper between each.
- Carefully place into a plastic storage bag and press out as much air as possible without squishing the pancakes.
- Freeze for up to 3 weeks. To reheat, just pop into the toaster or toaster oven.
Notes
- These pancakes are perfect for new moms and anyone who wants a nutritious, make-ahead breakfast.
- The addition of flaxseed and brewers yeast provides extra nutrients.
- Fresh Meyer lemon juice is preferred, but regular lemon juice can be substituted.
- Frozen blueberries work just as well as fresh—no need to thaw before adding.