Description
Fluffy lemon blueberry pancakes are an easy breakfast option bursting with flavor. Perfect for a spring morning.
Ingredients
- All-Purpose Flour
- Baking Powder
- Granulated Sugar
- Salt
- Milk
- Egg
- Fresh Lemon Juice and Zest
- Blueberries
- Butter
Instructions
- In a bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until combined.
- In another bowl, mix the milk, egg, melted butter, lemon juice, and lemon zest together until well combined.
- Combine the wet and dry ingredients, being careful not to overmix; it’s okay if there are some lumps.
- Gently fold in the blueberries.
- Heat a non-stick skillet over medium heat and add a small amount of butter.
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook for another 2 minutes or until golden brown.
- Serve with maple syrup, more blueberries, and a sprinkle of powdered sugar if desired.
Notes
– For fluffier pancakes, do not overmix the batter.
– Use fresh blueberries for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
Keywords: Lemon, Blueberry, Pancakes