Lemon Blueberry Pancakes With Quinoa
These big, thick & fluffy Lemon Blueberry Pancakes, restaurant style, are easier than you think to make at home!
![Close up image of a thick pancake in an iron skillet.](https://anafrias.com/wp-content/uploads/2022/06/lemon-blueberry-pancakes.jpg)
This is an amazingly versatile recipe! They are loaded with delicious blueberries and topped with creamy yogurt. A generous drizzle of maple syrup is just the perfect balance and if you prefer to use strawberries or cherries instead of blueberries, go for it!
Cooking Pancakes In a Cast-Iron Skillet
These are not your ordinary stack of pancakes. First, you cook the Blueberry Quinoa Pancakes in a cast-iron skillet to give them a nice crispy layer. Then you transfer the skillet into the oven to finish cooking and to give the last touch of fluffiness. They come out amazing every time!
![A piece of the pancake cut out and placed on fork.](https://anafrias.com/wp-content/uploads/2022/06/blueberry-lemon-pancakes.jpg)
Ingredients
The ingredients may seem like a lot of them but they’re easily found in your pantry or fridge already. They’re all necessary for this delicious breakfast!
- Raw quinoa rinse
- 1 cinnamon stick
- All purpose flour
- sugar or 2 packets of natural sweetener
- baking powder
- baking soda
- kosher salt
- low fat buttermilk
- plant based milk
- eggs
- plant based butter
- blueberries plus more for topping
- plain nonfat Greek yogurt
- Zest and juice of ½ lemon
![Pancake batter with quinoa mixed in.](https://anafrias.com/wp-content/uploads/2022/06/lemon-quinoa-pancakes.jpg)
Topping Ideas
Top your blueberry pancakes with whatever your heart desires!
- nut butter
- maple syrup
- butter
- yogurt
- fresh berries
- granola
![A medium sized iron skillet with the pancakes inside.](https://anafrias.com/wp-content/uploads/2022/06/thick-blueberry-pancakes.jpg)
![](https://anafrias.com/wp-content/uploads/2022/06/groceries-basket@8x.png)
MORE OF MY Favorite…
Veggie Recipes
![Close up image of a thick pancake in an iron skillet.](https://anafrias.com/wp-content/uploads/2022/06/lemon-blueberry-pancakes-500x500.jpg)
Lemon Blueberry Pancakes With Quinoa
Ingredients
- ¼ cup quinoa rinse
- 1 cinnamon stick
- 2 cups flour
- ¼ cup sugar or 2 packets of natural sweetener divide
- 1 Tbsp baking powder
- 1 Tbsp baking soda
- ¼ tsp kosher salt
- 1 cup low fat buttermilk
- 1 cup 2% milk
- 2 large eggs
- 2 Tbsp unsalted light butter for cooking
- 1 cup blueberries plus more for topping
- ¼ cup Mexican crema or plain non fat Greek yogurt
- Zest and juice of ½ lemon
- Granola & maple syrup for serving
Instructions
- Heat oven to 350 degrees.
- Boil quinoa, cinnamon and ¼ cup water in a small saucepan.
- Reduce heat to low; cook, uncovered, until water is absorbed, about 10 minutes. Let cool; discard the cinnamon.
- In a large bowl, whisk flour, 2 tablespoons sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk quinoa, the buttermilk, milk and eggs.
- Add the wet mix to dry ingredients and stir until batter forms.
- Heat ½ tablespoon butter in a 8′ cast-iron skillet over medium heat; cook ½ cup better until bubbles appear at edges of pancake, about 4 minutes. Add ¼ cup blueberries and flip; cook 1-2 minutes.
- Transfer skillet to oven; and bake until pancake is crisp on the outside, 3-4 minutes.
- Repeat with remaining butter, butter and blueberries.
- While the pancake is cooking, whisk the Mexican crema with 2 tablespoons sugar, lemon zest and juice in a bowl.
- Top pancakes with lemon crema, more blueberries, some granola and a drizzle of maple syrup.
This huge blueberry pancake is amazing to share for brunch! Can’t wait to make it again!