Description
Fluffy pancakes bursting with fresh blueberries and zesty lemon, perfect for a delightful breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- Pinch of salt
- 1 cup milk (or almond/oat milk for dairy-free)
- 1 large egg
- 2 tablespoons melted unsalted butter (or coconut oil for dairy-free)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries (or frozen)
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, beat the egg and add milk, melted butter, lemon juice, and lemon zest. Mix well.
- Gradually pour wet mixture into dry ingredients, mixing until just combined. Gently fold in blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
- Serve warm with maple syrup and garnish with additional blueberries and lemon zest.
Notes
For an extra flavor twist, add a pinch of cinnamon or nutmeg to the dry ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: pancakes, blueberry pancakes, lemon pancakes, breakfast, brunch