Description

Lemon blueberry pancakes are a delightful breakfast treat that combines fluffy pancakes with the zesty brightness of lemon and sweet, juicy blueberries. Perfect for any occasion, these pancakes are easy to make and will leave your kitchen filled with a wonderful aroma. Whether enjoyed on a lazy Sunday or a busy weekday, they promise to bring smiles to your table.

Ingredients

Scale

1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk (whole or preferred)
1 large egg
2 tablespoons melted butter
Zest of 1 lemon
1 cup blueberries (fresh or frozen)

Instructions

In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
In another bowl, mix milk, egg, melted butter, and lemon zest until blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; lumps are fine.
Fold in the blueberries carefully to avoid bruising.
Preheat a non-stick skillet over medium heat and lightly grease it.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown on both sides.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes (150g)
Calories: 250
Sugar: 8g
Sodium: 210mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 35mg

Keywords: For extra fluffiness, separate the egg whites and whip them before folding back into the batter. Customize by replacing blueberries with strawberries or adding chocolate chips. Store leftovers in an airtight container in the fridge for up to three days.