Description
Wake up to the delightful aroma of Lemon Blueberry Pancakes, a perfect blend of zesty lemon and sweet blueberries. Fluffy and golden, these pancakes are sure to turn any breakfast into a cherished memory. Ideal for busy mornings or leisurely weekends, this easy-to-follow recipe will have your family asking for seconds!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 3/4 cup milk (whole preferred)
- 2 large eggs
- Zest and juice of 1 lemon
- 1 cup blueberries (fresh or frozen)
- 2 tbsp butter (for cooking)
Instructions
- In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, combine milk, eggs, lemon zest, and juice; mix until smooth.
- Gradually pour the wet mixture into the dry ingredients while stirring gently until just combined—lumps are okay!
- Gently fold in blueberries with a spatula.
- Preheat a griddle over medium heat and melt butter. Pour 1/4 cup of batter for each pancake; cook until bubbles form (about 3–4 minutes), then flip and cook another 2–3 minutes until golden brown.
- Serve warm with maple syrup or extra blueberries if desired!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (200g)
- Calories: 320
- Sugar: 8g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
Keywords: - For added flavor, let the batter rest for about 10 minutes before cooking. - Variations: Substitute blueberries with raspberries or strawberries for a fruity twist.